The Experts below are selected from a list of 360 Experts worldwide ranked by ideXlab platform
Richard W. Hartel - One of the best experts on this subject based on the ideXlab platform.
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structural compositional and sensorial properties of united states commercial Ice Cream products
Journal of Food Science, 2014Co-Authors: Maya M Warren, Richard W. HartelAbstract:UNLABELLED: Commercial vanilla Ice Cream products from the United States (full fat, low fat, and nonfat) were analyzed for their structural, behavioral (i.e., melt rate and drip-through), compositional, and sensorial attributes. Mean size distributions of Ice crystals and air cells, drip-through rates, percent partially coalesced fat, percent overrun and total fat, and density were determined. A trained panel carried out sensory analyses in order to determine correlations between Ice Cream microstructure attributes and sensory properties using a Spectrum(TM) descriptive analysis. Analyses included melt rate, breakdown, size of Ice particulates (iciness), denseness, greasiness, and overall Creaminess. To determine relationships and interactions, principle component analysis and multivariate pairwise correlation were performed within and between the instrumental and sensorial data. Greasiness and Creaminess negatively correlated with drip-through rate and Creaminess correlated with percent total fat and percent fat destabilization. Percent fat did not determine the melt rate on a sensorial level. However, drip-through rate at ambient temperatures was predicted by total fat content of the samples. Based on sensory analysis, high-fat products were noted to be Creamier than low and nonfat products. Iciness did not correlate with mean Ice crystal size and drip-through rate did not predict sensory melt rate. Furthermore, on a sensorial level, greasiness positively correlated with total percent fat destabilization and mean air cell size positively correlated with denseness. These results indicate that commercial Ice Cream products vary widely in composition, structure, behavior, and sensory properties. PRACTICAL APPLICATION: There is a wide range of commercial Ice Creams in the United States market, ranging from full fat to nonfat. In this research we showed that these Ice Creams vary greatly in their microstructures, behaviors (the melt/drip-though, collapse, and/or stand up properties of Ice Cream products at ambient temperatures), and sensory properties.
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mechanisms of Ice crystallization in Ice Cream production
Comprehensive Reviews in Food Science and Food Safety, 2010Co-Authors: K L K Cook, Richard W. HartelAbstract:ABSTRACT: The smoothness and perceived quality of an Ice Cream depends in large part on the small size of Ice crystals in the product. Understanding the mechanisms responsible for producing the disc-shaped crystals found in Ice Cream will greatly aid manufacturers in predicting how processing and formulation changes will affect their product. Because Ice Cream mix is opaque, it has not yet been possible to observe Ice crystallization in Ice Cream in situ. Studies to date, therefore, have used analogues or have related observed effects to a hypothesized mechanism. Still, some elements of the crystallization mechanism are well accepted. Because of the large supercooling at the freezer wall, Ice nucleates there before being swept into the bulk of the freezer. In the bulk, heat and mass transfer cause some crystals to melt and others to grow. By the time the Ice Cream reaches the freezer exit, the Ice crystals have become small, rounded discs.
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Ice Cream Structural Elements that Affect Melting Rate and Hardness
Journal of Dairy Science, 2004Co-Authors: M.r. Muse, Richard W. HartelAbstract:Statistical models were developed to reveal which structural elements of Ice Cream affect melting rate and hardness. Ice Creams were frozen in a batch freezer with three types of sweetener, three levels of the emulsifier polysorbate 80, and two different draw temperatures to produce Ice Creams with a range of microstructures. Ice Cream mixes were analyzed for viscosity, and finished Ice Creams were analyzed for air cell and Ice crystal size, overrun, and fat destabilization. The Ice phase volume of each Ice Cream were calculated based on the freezing point of the mix. Melting rate and hardness of each hardened Ice Cream was measured and correlated with the structural attributes by using analysis of variance and multiple linear regression. Fat destabilization, Ice crystal size, and the consistency coefficient of the mix were found to affect the melting rate of Ice Cream, whereas hardness was influenced by Ice phase volume, Ice crystal size, overrun, fat destabilization, and the rheological properties of the mix.
Celso Sant'Anna - One of the best experts on this subject based on the ideXlab platform.
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Prebiotics addition in sheep milk Ice Cream: A rheological, microstructural and sensory study
Journal of Functional Foods, 2017Co-Authors: Celso Fasura Balthazar, Y. K.d. Abud, H. L.a. Silva, R. N. Cavalcanti, M. M. Andrade, M. Q. Freitas, J. Moraes, Leandro P Cappato, Erick A Esmerino, Celso Sant'AnnaAbstract:This study aimed to evaluate the impact in nutritional and rheological parameters on sheep milk Ice Cream by fat replacement for different prebiotic fibers (inulin, fructo-oligosaccharide, galacto-oligosaccharide, short-chain fructo-oligosaccharide, resistant starch, soluble corn fiber, and polydextrose), also consumer perception (Pivot Profile). Low caloric content, around 98 kcal/100 g, were observed due to prebiotic fibers supplementation; without loss on moisture, carbohydrates or protein values. Sheep milk Ice Creams presented a pseudoplastic behavior when submitted to flow curve analysis. Moreover, inulin and fructo-oligosaccharide have proven to be a promising alternative as fat substitutes in sheep milk Ice Cream formulation, due to the similar rheological properties, such as hardness, viscoelasticity and consistency. Sheep milk Ice Creams containing inulin or fructo-oligosaccharide were also perceived Creamier and brighter than control full-fat Ice sheep milk Ice Cream. In addition, most prebiotic Ice Creams were cited as sweeter than control, meaning those fibers could act as sweeteners. In conclusion, the replacement of sheep milk fat by prebiotics to manufacture sheep milk Ice Cream can be an effective alternative to improve the nutritional and physiological aspects due to low caloric value and functionality provided by prebiotics.
Talip Kahyaoglu - One of the best experts on this subject based on the ideXlab platform.
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the effect of gum tragacanth on the rheological properties of salep based Ice Cream mix
Carbohydrate Polymers, 2016Co-Authors: Abdullah Kurt, Alime Cengiz, Talip KahyaogluAbstract:Abstract The influence of concentration (0–0.5%, w/w) of gum tragacanth (GT) on thixotropy, dynamic, and creep-recovery rheological properties of Ice Cream mixes prepared with milk or water based were investigated. These properties were used to evaluate the viscoelastic behavior and internal structure of Ice Cream network. The textural properties of Ice Cream were also evaluated. Thixotropy values of samples were reduced by increasing GT concentration. The dynamic and creep-recovery analyses exhibited that GT addition increased both Ice Cream elastic and viscous behaviors. The increasing of Burger's model parameters with GT concentration indicated higher resistance network to the stress and more elastic behavior of samples. The applying of Cox–Merz rule is possible by using shift factor ( α ). GT also led to an increase in Young's modulus and the stickiness of Ice Creams. The obtained results highlighted the possible application of GT as a valuable member to promote structural properties of Ice Cream.
Seyed Hadi Razavi - One of the best experts on this subject based on the ideXlab platform.
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effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic Ice Cream
Food Chemistry, 2008Co-Authors: A Homayouni, Aslan Azizi, Mohammad Reza Ehsani, Mohamadsaeed Yarmand, Seyed Hadi RazaviAbstract:Abstract Two types of synbiotic Ice Cream containing 1% of resistant starch with free and encapsulated Lactobacillus casei (Lc-01) and Bifidobacterium lactis (Bb-12) were manufactured. The survival of L. casei and B. lactis were monitored during the product’s storage for 180 days at −20 °C. The viable cell number of L. casei and B. lactis in the free state in prepared Ice Cream mixture was 5.1 × 109 and 4.1 × 109 CFU/mL at day one and after 180 days storage at −20 °C, these numbers were decreased to 4.2 × 106 and 1.1 × 107 CFU/mL, respectively. When we encapsulated the mentioned probiotic bacteria in calcium alginate beads, the probiotic survival raised at rate of 30% during the same period of storage at same temperature. In general, the results indicated that encapsulation can significantly increase the survival rate of probiotic bacteria in Ice Cream over an extended shelf-life. The addition of encapsulated probiotics had no significant effect on the sensory properties of non-fermented Ice Cream in which we used the resistant starch as prebiotic compound.
Maryam Bahramparvar - One of the best experts on this subject based on the ideXlab platform.
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Application and functions of stabilizers in Ice Cream
Food Reviews International, 2011Co-Authors: Maryam Bahramparvar, Mostafa Mazaheri TehraniAbstract:Ice Cream as a complex food consists of small air cells dispersed in a partially frozen, continuous aqueous phase. Its desired quality is achieved by both proper processing and formulation. Stabilizers are substances that, despite their low usage level in Ice Cream mix, have very important functions, such as increase in viscosity of Ice Cream mix, aeration improvement, cryoprotection, and control of meltdown. Various materials, including both commercial and local gums, have been used as stabilizers. In this review, types of stabilizers, their functions, and limitations on excessive use of stabilizers in Ice Cream are discussed.
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rheological characterization and sensory evaluation of a typical soft Ice Cream made with selected food hydrocolloids
Food Science and Technology International, 2010Co-Authors: Maryam Bahramparvar, Seyed Mohammad Ali Razavi, Mohammad Hossein Haddad KhodaparastAbstract:The effect of two novel hydrocolloids known as Balangu seed gum (BSG) and palmate-tuber salep (PTS) with carboxymethylcellulose (CMC) on the rheological characteristics of a typical soft Ice Cream was studied. The power law model well described the flow behavior of mixes with a high correlation coefficient (r). The flow behavior index was in the range of 0.450-1.154, while the consistency coefficient varied from 0.051 to 6.822 Pa s(n). All mixes showed a pseudoplastic behavior except the mix containing 0.3% PTS, which was found to have a slightly dilatant characteristic. An increase in the concentration was accompanied by an increase in the pseudoplasticity and consistency coefficient. The effect of selected gums on some sensory properties of a soft Ice Cream such as viscosity, coldness, firmness, degree of smoothness (coarseness), liquefying rate, body and texture and total acceptance has also been investigated in this work. The correlation between the apparent viscosity and sensory attributes has been determined because of the importance of viscosity in the quality evaluation of an Ice Cream. Taking into account the commercial Ice Cream properties, a 0.4% BSG gum concentration may be recommended.
