The effect of stevia, emulsifier and milk powder on melting rate, hardness and overrun of ice cream formulations during storage
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...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Croatian Dairy Union
2020-01-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/342834 |
| _version_ | 1797207302947733504 |
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| author | Erhan Sulejmani Mersel Demiri |
| author_facet | Erhan Sulejmani Mersel Demiri |
| author_sort | Erhan Sulejmani |
| collection | DOAJ |
| description | 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.
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| first_indexed | 2024-04-24T09:20:46Z |
| format | Article |
| id | doaj.art-cfca11c0c0534607899c71512dae16a0 |
| institution | Directory Open Access Journal |
| issn | 0026-704X 1846-4025 |
| language | English |
| last_indexed | 2024-04-24T09:20:46Z |
| publishDate | 2020-01-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj.art-cfca11c0c0534607899c71512dae16a02024-04-15T16:06:36ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252020-01-0170212013010.15567/mljekarstvo.2020.0206The effect of stevia, emulsifier and milk powder on melting rate, hardness and overrun of ice cream formulations during storageErhan Sulejmani0Mersel Demiri1Department of Food Technology, University of Tetova, 1200 Tetovo, North MacedoniaDepartment of Food Technology, University of Tetova, 1200 Tetovo, North MacedoniaFour 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. https://hrcak.srce.hr/file/342834texturemelting ratecoloursensory analysisfat destabilizationrheology properties |
| spellingShingle | Erhan Sulejmani Mersel Demiri The effect of stevia, emulsifier and milk powder on melting rate, hardness and overrun of ice cream formulations during storage Mljekarstvo texture melting rate colour sensory analysis fat destabilization rheology properties |
| title | The effect of stevia, emulsifier and milk powder on melting rate, hardness and overrun of ice cream formulations during storage |
| title_full | The effect of stevia, emulsifier and milk powder on melting rate, hardness and overrun of ice cream formulations during storage |
| title_fullStr | The effect of stevia, emulsifier and milk powder on melting rate, hardness and overrun of ice cream formulations during storage |
| title_full_unstemmed | The effect of stevia, emulsifier and milk powder on melting rate, hardness and overrun of ice cream formulations during storage |
| title_short | The effect of stevia, emulsifier and milk powder on melting rate, hardness and overrun of ice cream formulations during storage |
| title_sort | effect of stevia emulsifier and milk powder on melting rate hardness and overrun of ice cream formulations during storage |
| topic | texture melting rate colour sensory analysis fat destabilization rheology properties |
| url | https://hrcak.srce.hr/file/342834 |
| work_keys_str_mv | AT erhansulejmani theeffectofsteviaemulsifierandmilkpowderonmeltingratehardnessandoverrunoficecreamformulationsduringstorage AT merseldemiri theeffectofsteviaemulsifierandmilkpowderonmeltingratehardnessandoverrunoficecreamformulationsduringstorage AT erhansulejmani effectofsteviaemulsifierandmilkpowderonmeltingratehardnessandoverrunoficecreamformulationsduringstorage AT merseldemiri effectofsteviaemulsifierandmilkpowderonmeltingratehardnessandoverrunoficecreamformulationsduringstorage |