Author: David B. Aime
Publisher:
ISBN:
Category :
Languages : en
Pages : 0

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Author:
Publisher:
ISBN:
Category :
Languages : en
Pages :

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Modified starch was used as a fat replacer in light, low fat and fat free vanilla ice creams. The texture of ice creams were compared by trained panelists against regular fat ice cream. Samples having the same targeted composition prepared during separate process trials were observed during preparation to be different. From trial 1, all samples were determined to be similar for the attributes of coldness and firmness with differences found for viscosity, smoothness and mouth coating. From trial 2, all samples were similar for coldness and viscosity although differences were determined between samples for firmness, smoothness and mouth coating. Strong relationships $\rm (R\sp2> 0.87)$ resulted between the attributes of smoothness and firmness and the level of fat in ice cream. Instrumental measurements showed the light ice cream of both trials to be the highest in viscosity and consistency whereas fat free ice creams showed the highest values for flow behavior. Only in trial 1 did the sensory results for viscosity, smoot ness and mouth coating, relate strongly $\rm (R\sp2> 0.90)$ to instrumental measurements for flow behavior and firmness. The regular fat ice cream mixes demonstrated the highest average steady-state continuous freezing temperature (${-}4.52\sp\circ$C) whereas all other samples showed similar temperatures. Differences in continuous freezing flow rates were noticed between all samples with fat free ice creams showing the slowest rates of 79.7 and 80.0 kg/hour for trials 1 and 2 respectively. Results from the analysis of ice cream hardening and melting were observed to be highly affected by the type of package and experimental conditions. Based on both sensory and instrumental results, it is clear that the presence of modified starch in light ice cream can mimic many of the properties of regular fat ice cream in terms of texture and freezing properties.

Author: University of Manitoba. Faculty of Agricultural and Food Sciences
Publisher:
ISBN:
Category : Agricultural education
Languages : en
Pages : 232

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Author: Stephanie Clark
Publisher: Springer Science & Business Media
ISBN: 0387774084
Category : Technology & Engineering
Languages : en
Pages : 576

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Book Description
The Sensory Evaluation of Dairy Products, Second Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and modern applications of the science. It is an excellent scientific reference for training in dairy product evaluation and is a practical guide to the preparation of samples for sensory evaluation. The book contains updates of the original text of the well-received first edition, as well as brand new material. This unique book is designed for professionals involved in many aspects of dairy production, including academic teaching and research, processing, quality assurance, product development and marketing. It is an invaluable tool for those who compete in the annual Collegiate Dairy Product Evaluation Contest.

Author:
Publisher:
ISBN:
Category : Refrigeration and refrigerating machinery
Languages : en
Pages : 432

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Author: Maria Rolon
Publisher:
ISBN:
Category :
Languages : en
Pages :

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Over the past few decades, the food industry has been seeking to reduce the energy density of many products. Fat reduction is often pursued as a strategy to decrease the overall caloric content of foods, since it provides the highest amount of energy per gram (9 kcal/g), when compared to proteins and carbohydrates (4 kcal/g). However, fat-reduced products are often perceived to be of inferior sensory quality, when compared to the full-fat alternative.Ice cream is a complex food matrix due to the coexistence of multiple physical phases: ice crystals, air bubbles, partially coalesced fat globules and a concentrated, highly viscous unfrozen solution. In ice cream, removal of one ingredient may affect not only physical properties but also multiple sensory characteristics that are important to consumers. Fat, in particular, contributes to texture, mouthfeel and flavor, in addition to serving as a structural agent supporting the other physical phases, in particular the air bubbles. Moreover, it contributes to the characteristic smoothness, dryness and melting rate of the products. Removal of fat from ice cream without replacement of solids has been shown to decrease sensory quality indicators, while the addition of ingredients to replace the fat has provided better results. However, the perfect replacement strategy has yet to be found. Previous work evaluating fat removal strategies has focused on changes in key sensory descriptors, with surprisingly little information available about consumer acceptability of reduced-fat products.In this study, the effect of replacing fat with maltodextrin (MD) on selected physical properties of ice cream and on consumer acceptability were evaluated simultaneously. Vanilla ice creams were formulated to contain 6, 8, 10, 12 and 14% fat and 8, 6, 4, 2, and 0% maltodextrin, respectively. Physical characterization included measurements of overrun, apparent viscosity, fat particle size, fat destabilization, hardness and melting rate. A series of consumer acceptability tests were conducted, each with ~100 participants, to measure liking and intensity of various sensory attributes. The experiment was replicated three times. Data were analyzed using one-way Analysis of variance (ANOVA) and a mixed model ANOVA for the physical and sensory data, respectively. Correlation analysis was used to assess relationships between consumer acceptability, physical variables and sensory attributes. Consumer tests were also conducted after 19 weeks of storage at -18C, to assess changes in sensory acceptance due to prolonged periods of storage. Later, a discrimination test was used to determine the difference in fat content that consumers are able to discriminate among the products tested in this study. Results indicated that viscosity of the mixes decreased with increasing fat content and decreasing maltodextrin concentration. Fat particle size and fat destabilization significantly decreased with fat reduction. However, consumer acceptability did not significantly differ across the samples for fresh or stored ice cream. Even in the absence of significant differences, overall liking was correlated with slower melting rate in fresh ice cream. Following storage, ice creams with 6, 12 and 14 % fat did not differ in consumer acceptability compared to fresh ice cream. However, ice creams with 8 and 10% fat (and 6 and 4% MD), each showed a significant drop in liking score following storage by 2.8 and 5.7%, respectively. When asked to discriminate, consumers were unable to distinguish ice creams with 2% fat difference when maltodextrin was included in the formulation. A 4% difference was found to be discriminated when comparing 6% vs 10% fat ice creams but not for 8% vs 12% fat. Collectively, the changes in the physical structure of ice creams with fat contents ranging from 6 to 14% did not show evidence of gross changes in consumer acceptability for either fresh or aged ice cream.

Author: Paul L. H. McSweeney
Publisher: Springer Nature
ISBN: 3030486869
Category : Technology & Engineering
Languages : en
Pages : 497

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Book Description
The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s and 2000s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 2: Lipids, Fourth Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids. In the years since the publication of the third edition there have been significant developments in milk lipids and these are reflected in changes to this volume. Most topics included in the third edition are retained in the current edition, which has been updated; in some cases, new authors have given their perspective on certain topics. Chapters on nutritional significance of dairy lipids have been considerably revised. This authoritative work summarizes current knowledge on milk lipids and suggests areas for further work. It will be very valuable to dairy scientists, chemists and others working in dairy research or in the dairy industry.

Author: Yiu H. Hui
Publisher: CRC Press
ISBN: 0849398495
Category : Food
Languages : en
Pages : 938

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Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 1122

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Author: Ramesh C. Chandan
Publisher: John Wiley & Sons
ISBN: 1118810295
Category : Technology & Engineering
Languages : en
Pages : 696

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Book Description
Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects. The book begins with an overview of the dairy industry, dairy production and consumption trends. Next are discussions related to chemical, physical and functional properties of milk; microbiological considerations involved in milk processing; regulatory compliance; transportation to processing plants; and the ingredients used in manufacture of dairy products. The main section of the book is dedicated to processing and production of fluid milk products; cultured milk including yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; chilled dairy desserts; nutrition and health; sensory evaluation; new product development strategies; packaging systems; non-thermal preservation technologies; safety and quality management systems; and dairy laboratory analytical techniques. This fully revised and updated edition highlights the developments which have taken place in the dairy industry since 2008. The book notably includes: New regulatory developments The latest market trends New processing developments, particularly with regard to yogurt and cheese products Functional aspects of probiotics, prebiotics and synbiotics A new chapter on the sensory evaluation of dairy products Intended for professionals in the dairy industry, Dairy Processing and Quality Assurance, Second Edition, will also appeal to researchers, educators and students of dairy science for its contemporary information and experience-based applications.