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Tülay Özcan Yilsay Lütfiye Yilmaz Arzu Akpinar Bayizit 《European Food Research and Technology》2006,222(1-2):171-175
The purpose of this research was to evaluate the texture of regular (12%), low fat (6%), and fat-free vanilla (0.5%) ice creams by sensory and instrumental analyses. The low fat and fat free ice cream were prepared using a whey protein based fat replacer (Simplesse ® 100) as the fat replacement ingredient. Two processing trials with continuous commercial-like process conditions were undertaken. Sensory analyses disclosed that ice creams containing 6% of fat replacer in place of or with milk fat had no demonstrable effect on vanillin flavour. While the sensory attributes of the low fat samples were comparable to the regular vanilla ice cream, the trained sensory panel rated the fat free ice cream to have lower viscosity, smoothness and mouth coating properties. Instrumentally determined apparent viscosity data supported the sensory data. Compared with the fat replacer, milk fat significantly increased the fresh milk and cream flavours of the ice cream. Results emphasized the importance of fat as a flavour modifier and the improvement of texture by addition of Simplesse ® 100. 相似文献
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Influence of hazelnut flour and skin addition on the physical, chemical and sensory properties of vanilla ice cream 总被引:1,自引:0,他引:1
Muhammet Dervisoglu 《International Journal of Food Science & Technology》2006,41(6):657-661
The effect of hazelnut flour (1.5, 3 and 4.5%) and hazelnut kernel skin (1, 2 and 3%) on the physical, chemical and sensory properties of vanilla ice cream was examined. All samples were analysed for pH, titratable acidity, total solids, nitrogen, fat, ash, overrun, viscosity, meltdown, Hunter L‐, a‐ and b‐values, flavour, body and texture, and appearance. The samples with hazelnut flour exhibited higher pH, nitrogen, ash, viscosity, and L‐, flavour, body and texture, and appearance values than the samples with kernel skin. Samples with hazelnut flour and skin can be added to the ice cream mix to produce a non‐fat ice cream at 3% and 1% levels in combination with maltodextrin, respectively. 相似文献
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通过评分检验法对冰淇淋的奶粉味、黄油味、冰晶感、脂肪感、粘稠度、滑腻感、坚实度、口融性等感官品质进行了评价,采用unscramber 9.0数据处理软件对各指标的相关性进行检验,得到优化的冰淇淋感官评价指标为:奶粉味、脂肪感、滑腻感、粘稠度、口溶性.同时,冰淇淋样品的TPA质构分析表明:可以部分使用冰淇淋的黏度、弹性、硬度、胶粘性、咀嚼性、内聚性代替冰淇淋感官评定指标中的滑腻感、口融性、粘稠度.感官评定结果的秩和检验与基于Thustonian模型的ROC检验对比表明:ROC检验可以更准确的定量描述样品间的差异,得到更精细的样品差异显著性分组. 相似文献
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An analytical method for the stable isotope ratio analysis of vanillin in ice cream and yoghurt is described. The milk proteins were removed by precipitation and vanillin was extracted by liquid–liquid extraction. Several solvents were tested to achieve maximum recovery for vanillin. Separation from accompanying components was performed by semipreparative HPLC. After chromatography several sample preparation techniques for the off-line transfer of the vanillin fractions were tested and optimised to minimise losses of vanillin. The 13C/12C ratio of the fractions was determined by 13C-EA-IRMS. The method was applied to samples obtained from local food stores. The majority of the samples contained authentic vanillin. 相似文献
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Mahmood Akhtar Ian Blakemore Graham Clayton & Sarah Knapper 《International Journal of Food Science & Technology》2009,44(6):1139-1145
Spinning disc reactor (SDR) technology was tested to produce an ice cream base, which was subsequently used to make model ice cream. The ice cream base containing butterfat, lecithin, xanthan gum, sugar, skimmed milk and double cream was passed over the SDR disc spinning at 2900 rpm, heated at 80 °C and at a flow rate 6 mL s−1 . The physical properties of the SDR-processed ice cream base such as particle size and viscosity measurments, and of model ice cream including overrun, meltdown rate and sensory perception were investigated. The SDR-processed ice cream base exhibits narrow particle-size distribution (average particle d 32 = 1.65 μm, d 43 = 2.98 μm) and the viscosity was found to be similar at zero and 18 h ageing, whilst the model ice cream requires zero-hour ageing and has a high overrun value (∼85%) and slow meltdown rate as compared with a commercial sample. The results reveal that the SDR is capable of producing a highly stable ice cream base that requires significantly less ageing than the 18 h typically associated with the traditional process of making ice cream. The SDR process provides intense mixing of ingredients which facilitates the hydration of milk proteins and stabilisers. 相似文献
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The aim of this study was to investigate the feasibility of replacing the ice cream fat with inulin to produce a low-fat ice cream with prebiotic properties. For this purpose, inulin (2, 3 and 4%, w/w) was added to the low-fat ice cream and the physicochemical and sensory properties of the resultant ice creams were compared with those of control ice cream (containing 10% fat) and the inulin-free low-fat ice cream. The composition, pH and acidity of the ice cream mixes were measured and the melting rate, colour and texture of the frozen ice cream samples were examined. The results indicated that the low-fat ice creams had a significantly lower melting rate in comparison with the control. Inulin addition caused the adhesiveness and hardness of the low-fat ice creams to decrease significantly compared with inulin-free low-fat ice cream. 相似文献
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Food producers are constantly searching for ways to improve existing products and to develop new products. Quality Function Deployment (QFD) methodology was designed to help incorporate the consumer’s needs into the development and improvement of products. The House of Quality (HOQ) is the first matrix produced when QFD is applied. Although several adaptations to the HOQ have been made to make the method user-friendly for the food industry, very few industry applications can be found in the literature.This paper presents the possibilities and limitations of the HOQ for the improvement of food products based on consumer preferences, processing parameters and sensory attributes. The method is illustrated by a case-study for filled chocolates. Although the results of the case-study provide insights concerning product improvement of filled chocolates, it also reveals limitations for the application and interpretation of HOQ within the food industry. To tackle these problems, the authors propose to include fuzzy set theory when completing the planning matrix, to incorporate chain information in the HOQ, and to establish good communication between departments. With precise and appropriate application of the HOQ, it is possible for a company to produce products with high consumer preference and, thus, a high success rate. 相似文献
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This study investigated the type of fat interactions that lead to fat structuring in ice cream, and the effect of droplet shape on the interactions. These include fat crystal-induced partial coalescence, protein-induced (bridging) flocculation, coalescence or a combination of effects. The mechanisms by which SDS and EDTA dissociate fat aggregates could further our understanding of fat structuring. SDS reverses partially coalesced droplets while EDTA re-disperses flocculated ones. Ice cream formulations were designed to favor different kinds of aggregation. The ice creams were prepared with blends of solid (palm kernel oil) and liquid (high oleic sunflower oil) fat (0, 40, 80 or 100% solid fat at whipping temperature) in the presence of 0.15% unsaturated (UM) or saturated monoglyceride (SM). Treatment of ice cream with SDS at temperatures preserving the fat crystals revealed large decreases in particle size. This verified the existence of substantial amounts of partial coalescence as the fat structuring mechanism. The influence of EDTA was lacking, exposing the absence of flocculation in the fat structure. This was further evidenced by inhibited aggregation in the absence of monoglyceride. Some coalescence occurred, dominating in ice creams devoid of solid fat. Transmission electron microscopy images showed a unique type of shape for droplets adsorbed with unsaturated monoglyceride; these droplets partially coalesced to a larger extent than conventional SM-stabilized droplets. 相似文献
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Marina P. Chernyshova Dmitry V. Pristenskiy Marina V. Lozbiakova Natalia E. Chalyk Tatiana Y. Bandaletova Ivan M. Petyaev 《Journal of dairy science》2019,102(1):14-25
The health-promoting dietary antioxidant lycopene has limited natural bioavailability, but lycopene-rich functional foods can improve its bioavailability. We assessed a new lycopene-enriched ice cream for systemic antioxidant effects and influence on morphological characteristics of facial skin surface in healthy volunteers. In a randomized crossover study, we used 4-wk dietary interventions with either control or lycopene-enriched ice cream. Samples of serum and residual skin surface components (RSSC) from facial skin were taken before interventions, at 2 wk, and at intervention end. Lycopene concentration, conventional blood biochemistry, and oxidative stress biomarkers comprising inflammatory oxidative damage and low-density lipoprotein peroxidase proteins were assessed in the serum. Lycopene-associated immunofluorescence, lipid droplet size, corneocyte desquamation, and microbial presence were measured in the RSSC. The results show that lycopene concentrations in the serum and skin steadily increased during lycopene-enriched ice cream consumption. Whereas we found no intervention-dependent changes in conventional biochemical parameters, both inflammatory oxidative damage and low-density lipoprotein peroxidase protein values significantly decreased by the end of intervention with lycopene-enriched ice cream, but remained unchanged during control ice cream consumption. Control ice cream significantly increased corneocyte desquamation and bacterial presence in the RSSC. These adverse effects, which could potentially predispose consumers to acne development, were absent when volunteers consumed lycopene-enriched ice cream. We concluded that lycopene-enriched ice cream is a new functional food with clear antioxidant properties. In addition, enrichment with lycopene may alleviate proinflammatory action of ice cream at the level of facial skin, thus decreasing diet-associated acne development risk in young consumers. 相似文献
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Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in ice cream for use as a probiotic food. 总被引:1,自引:0,他引:1
Probiotic ice cream was made by fermenting a standard ice cream mix with Lactobacillus acidophilus and Bifidobacterium bifidum cultures and then freezing the mix in a batch freezer. Survival of the L. acidophilus and B. bifidum, as well as beta-galactosidase activity, was monitored during 17 wk of frozen storage at -29 degrees C. After freezing of the fermented mix, bacterial counts were 1.5 x 10(8) cfu/ml for L. acidophilus and 2.5 x 10(8) cfu/ml for B. bifidum. Seventeen weeks after freezing, these counts had decreased to 4 x 10(6) and 1 x 10(7) cfu/ml, respectively. During the same period, beta-galactosidase activity decreased from 1800 to 1300 units/ml. Probiotic ice cream was prepared at pH 5.0, 5.5, and 6.0 to determine consumer preferences and was compared with standard Utah State University "Aggie" ice cream. All samples were strawberry-flavored and were evaluated by 88 judges. The preferred pH of probiotic ice cream, based on overall acceptance, was pH 5.5. We demonstrated that probiotic ice cream is a suitable vehicle for delivering beneficial microorganisms such as L. acidophilus and B. bifidum to consumers. The bacteria can be grown to high numbers in ice cream mix and remain viable during frozen storage. 相似文献
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Fereidoon Shahidi Leon J. Rubin Lorraine A. D'Souza Roy Teranishi Ron G. Buttery 《Critical reviews in food science and nutrition》1986,24(2):141-243
Flavor is an important quality attribute which relates to the organoleptic characteristics of meat. Although perception of flavor is a complex phenomenon, odor is the most important single factor contributing to the overall characteristics of flavor. A large number of compounds have been identified in the volatile fraction of red meats and poultry. An overview of the chemical constituents present in the volatiles of beef, pork, mutton, and chicken is presented according to species and arranged by chemical class — hydrocarbons, alcohols, acids, aldehydes, ketones, sulfides, heterocyclic compounds, etc. The volatile components of cured and uncured pork are compared. The field of meat flavor is assessed in terms of what has been accomplished and the direction in which it may proceed. Techniques for analysis of these volatiles are briefly described. 相似文献
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本文对冰糕棒加工刀具性能、加工机理及生产效率等进行了较深入的探讨,设计研制了开式圆弧刀,提高了生产效率、成品率及产品档次。 相似文献