Journal ArticleDOI
Rheology of Ice Cream Mix Flavored with Black Tea or Herbal Teas and Effect of Flavoring on the Sensory Properties of Ice Cream
Safa Karaman,Ahmed Kayacier +1 more
TLDR
In this article, the physicochemical properties and sensory properties of ice cream mix with black tea or some herbal teas were investigated and the apparent viscosities of samples were measured as a function of shear rate and consistency coefficient and flow behavior index.Abstract:
Rheological characteristics and physicochemical properties of ice cream mix flavored with black tea or some herbal teas and sensory profile of flavored ice cream was investigated. In this respect, black tea and three different herbal tea samples (sage, chamomile, and linden) were used to produce a new ice cream formulation. Some physicochemical properties and sensory characteristics of samples were determined. Total phenolic content of ice cream samples increased with the use of tea or herbal teas and it was in the range of 123.37–415.20 mg kg−1. Incorporation of black tea and herbal tea except chamomile decreased the sensory scores of ice cream compared to control sample. The apparent viscosities of samples were measured as a function of shear rate and consistency coefficient and flow behavior index were calculated by using power law model. All ice cream mix samples showed non-Newtonian pseudoplastic behavior. The apparent viscosities of ice cream mixes treated with no tea at the shear rate of 50 s−1 were 1.13, 0.91, and 0.76 Pa s at 10, 20, and 30 °C, respectively. The activation energy for the viscosity change of the samples ranged between 10.87–20.25 J mol−1 at 50 s−1.read more
Citations
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Pomegranate peel phenolics: Microencapsulation, storage stability and potential ingredient for functional food development
TL;DR: In this article, the effects of microencapsulation conditions on product quality of pomegranate peel phenolics were investigated and the results indicated an optimum air inlet temperature of 160°C and 1/1 or 1/3 (w/w) for phenolics/maltodextrin ratio.
Journal ArticleDOI
Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: Technique for order preference by similarity to ideal solution to determine optimum concentration
TL;DR: The technique for order preference by similarity to ideal solution approach showed that the most preferred sample was the ice cream containing 24% persimmon puree, andBioactive properties of ice cream samples improved and acetone-water extracts showed higher bioactivity compared with ones obtained using methanol- water extracts.
Journal ArticleDOI
Ice Cream as a Vehicle for Incorporating Health-Promoting Ingredients: Conceptualization and Overview of Quality and Storage Stability
TL;DR: Promising strategies for the incorporation of innovative functional additives to ice cream through the use of techniques such as microencapsulation, nanoemulsions, and oleogels are discussed, and current insights into the implications of matrix, processing, and digestion on bioactive compounds in frozen dairy desserts are comprehensively reviewed, thereby providing a holistic overview of the current and emerging trends.
Journal ArticleDOI
Temperature Dependency of Steady, Dynamic, and Creep-Recovery Rheological Properties of Ice Cream Mix
Omer Said Toker,Safa Karaman,Ferhat Yuksel,Mahmut Dogan,Ahmed Kayacier,Mustafa Tahsin Yilmaz +5 more
TL;DR: In this article, the effect of processing temperature on the steady, dynamic, and creep recovery rheological properties of the ice cream mix (ICM) was investigated, and it was found that processing temperature significantly affected all the Rheological parameters of the ICM sample.
Journal ArticleDOI
Enhancing the functional properties and nutritional quality of ice cream with processed amla (Indian gooseberry)
Rajpreet Kaur Goraya,Usha Bajwa +1 more
TL;DR: Inclusion of amla in all the forms i.e. shreds, pulp, preserve, candy and powder enhanced the functional properties and nutritional value of ice cream.
References
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Journal ArticleDOI
Rheological properties of selected hydrocolloids as a function of concentration and temperature
TL;DR: In this paper, rheological properties of several food hydrocolloids (carrageenan, pectin, gelatin, starch and xanthan) were evaluated using a rotational viscometer at three concentrations (1 − 6%) and four temperatures (20, 40, 60 and 80°C).
Journal ArticleDOI
Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream
M.B. Akın,M.S. Akın,Z. Kırmacı +2 more
TL;DR: In this paper, probiotic ice-cream containing probiotic bacteria was produced by mixing fortified milk fermented with probiotic strains with ice-cream mixes with different sugar concentrations (15, 18, 21% w/w) using UHT skimmed milk supplemented with or without inulin addition.
Journal ArticleDOI
Enrichment of ice cream with dietary fibre: Effects on rheological properties, ice crystallisation and glass transition phenomena
TL;DR: In this paper, the effects of four dietary fiber sources (oat, wheat, apple and inulin) on the rheological and thermal properties of model sucrose-polysaccharides solutions and ice cream mixes were investigated.
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