Izvorni znanstveni članak
Influence of stabilizers addition on the rheological properties of the model ice cream mixtures
Vesna Hegedušić
; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb
Suzana Rimac
Zoran Herceg
Mirjana Škreblin
Sažetak
The quality of ice cream is in great extent determined by its sensoric properties. Therefore, it is important to know and to predict the effect of the hydrocolloid and emulsifier addition on the consistency of the ice cream mixtures. In this work, the influence of several carboxymetylcellulose hydrocolloids (DIKO, YO-EH, HVEP) and emulsifier E-420 (mixture of sorbitol, monoglicerids and diglicerids) on the rheological properties of the model ice cream mixture as well as their ability to prevent crystallization and recrystallization were examined. The rheological properties as well as electroconductivity before and after pasteurization were measured at 20 °C. The results of these investigations have shown that the viscosity of all ice cream mixtures significantly increased after pasteurization. All investigated systems exhibited non-Newtonian characteristics. Hydrocolloid YO-EH showed the greatest influence on the rheological properties of the model systems. After pasteurization conductivity increased for all investigated samples. Sensory evaluation have shown that the most acceptable product was that prepared with emulsifier E-420.
Ključne riječi
ice cream mixtures; rheological properties; hydrocolloids; emulsifier; pasteurization
Hrčak ID:
94745
URI
Datum izdavanja:
5.5.1998.
Posjeta: 985 *