Rheological, physiochemical and sensory properties of no fat to high fat ice creams samples prepared using stabilizer/emulsifier blends created with liquid and powder polysorbate-80
2018
Ilansuriyan, P. | Shanmugam, M.
Stabilizer/Emulsifier blends were created using liquid polysorbate-80 (Sample A) and powder poysorbate-80 (Sample B) separately along with other stabilizers and emulsifiers. Ice-cream samples were prepared at pilot scale using blend A and B at the dosage of 0.5% with varying fat content of butter and studied their rheological, physiochemical and sensory properties. Icecreams prepared with Blend-B having higher viscosity than one done with Blend-A i.e. liquid polysorbate. The moisture content is inversely proportional to solid levels in all ice cream samples prepared. The titratable acidity value of ice cream mix was between 0.20 and 0.21%. Hardness of B samples was higher in high-fat ice-creams. Maximum overrun of 156±45% was obtained from B samples prepared at 0.7% fat level. Ice-creams prepared with high fat content had high melting range of 6.5±5 ml in 14% fat whereas it was low 0.0 ml in 10 mins in icecream with low fat. B samples made with low fat levels (0.7% and 2%) had lower melting rate than A samples but it was reverse in ice-cream samples made with high fat content (6-14%) in both A and B samples. Fat destabilization of B samples was higher than that of A samples. In both low and high fat ice-creams, powder PS-80 had outperformed in terms of all quality parameters with higher overall acceptance as compared to ice cream samples made with liquid PS-80.
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Эту запись предоставил Universiti Putra Malaysia