Izvorni znanstveni članak

https://doi.org/10.15567/mljekarstvo.2020.0206

The effect of stevia, emulsifier and milk powder on melting rate, hardness and overrun of ice cream formulations during storage

Erhan Sulejmani orcid.org/0000-0001-5940-3566 ; Department of Food Technology, University of Tetova, 1200 Tetovo, North Macedonia
Mersel Demiri ; Department of Food Technology, University of Tetova, 1200 Tetovo, North Macedonia

Sažetak

Four types of ice creams were manufactured using stevia (S), milk powder (PP), emulsifier (PS) and UHT whole milk (C), and were investigated for physical, chemical and sensory characteristics. The pH values of ice cream samples ranged from 5.82 to 6.62. The hardness values from textural analyses was around 3.40 and 598.61 N. The highest overrun ratio (29.27 %) was found in PP ice cream during the first week of storage. The substitution of sucrose by stevia powder led to a significant elevation of the hardness of ice cream.

Ključne riječi

texture; melting rate; colour; sensory analysis; fat destabilization; rheology properties

Hrčak ID:

235973

URI

https://hrcak.srce.hr/235973

Datum izdavanja:

26.3.2020.

Podaci na drugim jezicima: hrvatski

Posjeta: 3.882 *