Effect of Different Stabilizers, Emulsifiers and Storage Time on Some Properties of Ice Cream

Nuray Güzeler; Ali Kaçar; Türkan Keçeli; Dilek Say

Effect of Different Stabilizers, Emulsifiers and Storage Time on Some Properties of Ice Cream

Year 2012, Volume: 10 Issue: 2, 26 - 30, 01.06.2012

Nuray Güzeler Ali Kaçar Türkan Keçeli Dilek Say

Abstract

Fourteen ice cream samples with stabilizers 0.30% salep or guar gum and emulsifier no emulsifier, 0.15 or 0.30% glycerol monostearate GMS plus 0.05 or 0.10% polysorbate 80 PS80 were produced in this study. Physical and sensory properties of ice creams were determined during 3 months of storage. The types and rates of stabilizers and emulsifiers used slightly changed the chemical compositions of ice cream mixes. Using different types and rates emulsifiers with stabilizers had a significant effect on the penetrometer value, first and complete dripping, viscosity of ice creams P

References

Arbuckle, W.S., 1981. Ice Cream. 3rd Edition, the Avi Publishing Comp Inc., Connecticut, 105p.
Rothwell, J., 1985. Ice-Cream Making. The University of Reading, London, 102p.
Cotrell, J.I.L, Pass, G., Phillips, G.O., 1979. Assesment of polysaccharides as ice cream stabilisers. J. Sci. Food Agric. 30(11): 1085-1089.
Ling, R.L., 1963. Dairy Chemistry. Vol. 1-2 Chapman and Hall Ltd., London, 227p.
Bolliger, S., Goff, H.D., Tharp, B.W., 2000. Correlation between colloidal properties of ice cream mix and ice cream. Int. Dairy J. 10(4): 303- 309.
Koçan, D., 1999. Vanilyalı dondurma üretiminde Quest Admul MG 4143 emülgatörünün farklı kullanım oranlarının dondurma niteliklerine etkisi. Ankara Üniversitesi Fen Bilimleri Enstitüsü Süt Teknolojisi Anabilim Dalı Yüksek Lisans Tezi, Ankara, Türkiye, 69s.
Steel, R.G.D., Torrie, J.H., 1980. Principles and Procedures of Statistics. McGraw Hill Book Co. Inc., Newyork, 612p.
Uraz, T., 1979. Ankara’da tüketime sunulan taze dondurmaların bazı nitelikleri üzerine araştırma. Ankara Üniversitesi Ziraat Fakültesi Dergisi 28(3- 4):994-1005.
Güven, M., Karaca, O.B., Kacar, A., 2003. The effects of the combined use of stabilizers containing locust bean gum and of the storage time on Kahramanmaraş-type ice creams. Int. Dairy J. 56(4): 223-228.
Flack, E., 1991. Functional Ingredients in Frozen Desserts. Grindsted Products Ltd. Suffolk, UK, 198p.
Baer, R.J., Wolkow, M.D., Kasperson, K.M., 1997. Effect of emulsifiers on the body and texture of low fat ice cream. J. Dairy Sci. 80(12): 3123-3132.
Muse, M.R., Hartel, R.W., 2004. Ice cream structural elements that affect melting rate and hardness. J. Dairy Sci. 87: 1-10.
Akesowan, A., 2008. Effect of combined stabilizers containing konjac flour and κ-carrageenan on ice cream. AU J.T. 12(2): 81-85.

Farklı Stabilizör, Emülsifiyer ve Depolama Süresinin Dondurmanın Bazı Özellikleri Üzerine Etkileri

Year 2012, Volume: 10 Issue: 2, 26 - 30, 01.06.2012

Nuray Güzeler Ali Kaçar Türkan Keçeli Dilek Say

Abstract

Çeşitli emülsifiyer içerikli emülsifiyersiz, %0.15 veya 0.30 gliserol monostearat GMS artı %0.05 veya 0.10 polisorbat 80 PS80 ve stabilizatörlü %0.30 salep veya guar gum 14 dondurma örneği üretilmiştir. Dondurmaların fiziksel ve duyusal özellikleri 3 ay depolama süresince belirlenmiştir. Farklı tip ve oranda stabilizatör ve emülsifiyer kullanımı dondurma karışımının bileşimini değiştirmemiştir. Farklı tip ve oranda stabilizatör ve emülsifiyer kullanımının dondurmanın penetrometre değeri, ilk ve tam damlama ve viskozitesi üzerine etkisi önemli olmuştur p

Keywords

Dondurma, Emülsifiyer, Stabilizatör, Depolama

References

Arbuckle, W.S., 1981. Ice Cream. 3rd Edition, the Avi Publishing Comp Inc., Connecticut, 105p.
Rothwell, J., 1985. Ice-Cream Making. The University of Reading, London, 102p.
Cotrell, J.I.L, Pass, G., Phillips, G.O., 1979. Assesment of polysaccharides as ice cream stabilisers. J. Sci. Food Agric. 30(11): 1085-1089.
Ling, R.L., 1963. Dairy Chemistry. Vol. 1-2 Chapman and Hall Ltd., London, 227p.
Bolliger, S., Goff, H.D., Tharp, B.W., 2000. Correlation between colloidal properties of ice cream mix and ice cream. Int. Dairy J. 10(4): 303- 309.
Koçan, D., 1999. Vanilyalı dondurma üretiminde Quest Admul MG 4143 emülgatörünün farklı kullanım oranlarının dondurma niteliklerine etkisi. Ankara Üniversitesi Fen Bilimleri Enstitüsü Süt Teknolojisi Anabilim Dalı Yüksek Lisans Tezi, Ankara, Türkiye, 69s.
Steel, R.G.D., Torrie, J.H., 1980. Principles and Procedures of Statistics. McGraw Hill Book Co. Inc., Newyork, 612p.
Uraz, T., 1979. Ankara’da tüketime sunulan taze dondurmaların bazı nitelikleri üzerine araştırma. Ankara Üniversitesi Ziraat Fakültesi Dergisi 28(3- 4):994-1005.
Güven, M., Karaca, O.B., Kacar, A., 2003. The effects of the combined use of stabilizers containing locust bean gum and of the storage time on Kahramanmaraş-type ice creams. Int. Dairy J. 56(4): 223-228.
Flack, E., 1991. Functional Ingredients in Frozen Desserts. Grindsted Products Ltd. Suffolk, UK, 198p.
Baer, R.J., Wolkow, M.D., Kasperson, K.M., 1997. Effect of emulsifiers on the body and texture of low fat ice cream. J. Dairy Sci. 80(12): 3123-3132.
Muse, M.R., Hartel, R.W., 2004. Ice cream structural elements that affect melting rate and hardness. J. Dairy Sci. 87: 1-10.
Akesowan, A., 2008. Effect of combined stabilizers containing konjac flour and κ-carrageenan on ice cream. AU J.T. 12(2): 81-85.

There are 13 citations in total.

Details

Primary Language	English
Journal Section	Research Article
Authors	Nuray Güzeler This is me Ali Kaçar This is me Türkan Keçeli This is me Dilek Say This is me
Publication Date	June 1, 2012
Published in Issue	Year 2012 Volume: 10 Issue: 2

Cite

APA	Güzeler, N., Kaçar, A., Keçeli, T., Say, D. (2012). Effect of Different Stabilizers, Emulsifiers and Storage Time on Some Properties of Ice Cream. Akademik Gıda, 10(2), 26-30.
AMA	Güzeler N, Kaçar A, Keçeli T, Say D. Effect of Different Stabilizers, Emulsifiers and Storage Time on Some Properties of Ice Cream. Akademik Gıda. June 2012;10(2):26-30.
Chicago	Güzeler, Nuray, Ali Kaçar, Türkan Keçeli, and Dilek Say. “Effect of Different Stabilizers, Emulsifiers and Storage Time on Some Properties of Ice Cream”. Akademik Gıda 10, no. 2 (June 2012): 26-30.
EndNote	Güzeler N, Kaçar A, Keçeli T, Say D (June 1, 2012) Effect of Different Stabilizers, Emulsifiers and Storage Time on Some Properties of Ice Cream. Akademik Gıda 10 2 26–30.
IEEE	N. Güzeler, A. Kaçar, T. Keçeli, and D. Say, “Effect of Different Stabilizers, Emulsifiers and Storage Time on Some Properties of Ice Cream”, Akademik Gıda, vol. 10, no. 2, pp. 26–30, 2012.
ISNAD	Güzeler, Nuray et al. “Effect of Different Stabilizers, Emulsifiers and Storage Time on Some Properties of Ice Cream”. Akademik Gıda 10/2 (June 2012), 26-30.
JAMA	Güzeler N, Kaçar A, Keçeli T, Say D. Effect of Different Stabilizers, Emulsifiers and Storage Time on Some Properties of Ice Cream. Akademik Gıda. 2012;10:26–30.
MLA	Güzeler, Nuray et al. “Effect of Different Stabilizers, Emulsifiers and Storage Time on Some Properties of Ice Cream”. Akademik Gıda, vol. 10, no. 2, 2012, pp. 26-30.
Vancouver	Güzeler N, Kaçar A, Keçeli T, Say D. Effect of Different Stabilizers, Emulsifiers and Storage Time on Some Properties of Ice Cream. Akademik Gıda. 2012;10(2):26-30.