AGRIS

Data provider:

Icon data provider

The National Agricultural Library is one of four national libraries of the United States, with locations in Beltsville, Maryland and Washington, D.C. It houses one of the world's largest and most accessible agricultural information collections and serves as the nexus for a national network of state land-grant and U.S. Department of Agriculture field libraries. In fiscal year 2011 (Oct 2010 through Sept 2011) NAL delivered more than 100 million direct customer service transactions.

Active (Data provider submitted metadata in the last calendar year)
Journal Article

Journal Article

Enrichment of ice cream with dietary fibre: Effects on rheological properties, ice crystallisation and glass transition phenomena  [2009]

Soukoulis, Christos; Lebesi, Dimitra; Tzia, Constantina;

Access the full text

In the present study, the effects of four dietary fibre sources (oat, wheat, apple and inulin) on the rheological and thermal properties of model sucrose-polysaccharides solutions and ice cream mixes were investigated. The content of fibre in insoluble compounds increased significantly the viscosity and the shear thinning behaviour of the model solutions and ice creams, due to the increase of total solids and the formation of networks comprised of hydrated cellulose and hemicellulose. The increase of soluble material did not alter significantly the rheology of the samples but limited the freezing point depression and elevated the glass transition temperatures, indicating a potential cryoprotective action. The use of oat and wheat fibre favoured viscosity development due to water-binding, whereas inulin caused a remarkable increase of glass transition temperature (Tg ) in model solutions and ice cream mixes, indicating the reduction of water molecule mobility from the bulk aqueous phase to the ice crystals' surface. Apple fibre addition greatly increased viscosity and elevated the Tg values, particularly in the presence of proteins. Thus, our results suggest the potential use of dietary fibres as crystallisation and recrystallisation phenomena controllers in frozen dairy products.
From the journal
Food chemistry
ISSN : 0308-8146

Bibliographic information

Language:
English
Type:
Journal Article
In AGRIS since:
2013
Volume:
115
Issue:
2
Start Page:
665
End Page:
671
Publisher:
[Amsterdam]: Elsevier Science
All titles:
"Enrichment of ice cream with dietary fibre: Effects on rheological properties, ice crystallisation and glass transition phenomena"@eng
Other:
"Includes references"
Loading...

Bibliographic information

Language:
English
Type:
Journal Article
In AGRIS since:
2013
Volume:
115
Issue:
2
Start Page:
665
End Page:
671
Publisher:
[Amsterdam]: Elsevier Science
All titles:
"Enrichment of ice cream with dietary fibre: Effects on rheological properties, ice crystallisation and glass transition phenomena"@eng
Other:
"Includes references"