SOME PROPERTIES OF ICE CREAM PRODUCED WITH DIFFERENT RATIOS OF BUTTERMILK POWDER

Abstract

In this study, buttermilk powder, a dairy by-product, was used in ice cream production at different rates. The amount of buttermilk powder was calculated as 5%, 10%, 20%, 30% and 40% of skimmed milk powder used in mix composition. Addition of buttermilk powder did not affect the titratable acidity, pH value and dry matter content of the aged mixes (P > 0.05), but increased consistency index, fat and ash content (P < 0.05). Furthermore, phase separation decreased with the increasing amounts of buttermilk powder (P < 0.05). As buttermilk powder increase, overrun and b* values of ice cream samples increased, hardness values decreased and first dripping times were prolonged (P < 0.05). Sensory analysis revealed that the increasing buttermilk powder did not affect appearance and texture properties of ice cream samples (P > 0.05), however, samples with high powder content had lower flavor scores from panelists (P < 0.05).

Keywords

• Ice cream
• sensory evaluation
• mix
• buttermilk powder

FARKLI ORANLARDA YAYIKALTI TOZU KULLANILARAK ÜRETİLEN DONDURMALARIN BAZI ÖZELLİKLERİ

Abstract

Bu çalışmada bir süt yan ürünü olan yayıkaltı tozu, dondurma üretiminde farklı oranlarda kullanılmıştır. Yayıkaltı tozu miktarı, miks bileşiminde kullanılan yağsız süttozu miktarının %5, %10, %20, %30 ve % 40’ı kadar olacak şekilde hesaplanmıştır. Olgunlaştırılmış mikslerde gerçekleştirilen analiz sonuçlarına göre, yayıkaltı tozu ilavesi örneklerin titrasyon asitliği, pH değeri ve kurumadde içeriğini etkilememiş (P > 0.05), kıvam indeksi ile yağ ve kül içeriklerini ise artırmıştır (P < 0.05). Ayrıca, yayıkaltı tozu miktarının artması ile faz ayrılmasının azaldığı belirlenmiştir (P < 0.05). Kullanılan yayıkaltı tozu miktarı arttıkça, dondurma örneklerinin hacim artışı ve b* değerleri artmış, sertlik değerleri azalmış ve ilk damlama süreleri uzamıştır (P < 0.05). Duyusal analiz sonuçlarına göre, yayıkaltı tozu miktarının artışı dondurma örneklerinin görünüş ve yapı özelliklerini etkilememiş (P > 0.05) ancak lezzet yönünden toz miktarı yüksek olan örnekler panelistlerden daha düşük puan almışlardır (P < 0.05).

Keywords

• Dondurma
• duyusal değerlendirme
• miks
• yayıkaltı tozu

References

1. Ahn, Y., Ganesan, P., Kwak, H. (2011). Composition, structure, and bioactive components in milk fat globule membrane. Korean J Food Sci Ani Resour 31(1): 1-8. doi: 10.5851/kosfa.2011.31.1.001.
2. Akalın, A.S., Karagözlü, C., Ünal, G. (2008). Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin. Eur Food Res Technol 227(3): 889-895. doi: 10.1007/s00217-007-0800-z.
3. Akbari, M., Eskandari, M.H., Niakosari, M. (2016). The effect of inulin on the physicochemical properties and sensory attributes of low-fat ice cream. Int Dairy J 57: 52-55. doi: 10.1016/j.idairyj.2016.02.040.
4. Akın, M.S. (1990). İnek, keçi ve koyun sütlerinden üretilen dondurmaların kimyasal, fiziksel ve duyusal özelliklerinin saptanması üzerine karşılaştırmalı bir araştırma. Çukurova Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Adana, Türkiye, 91 s.
5. AOAC (1990). Official Methods of Analysis of the Association of Analytical Chemists. 15th Edition, Washington DC, the USA.
6. AOAC (2013). Official Method 941.08 Total Solids in Ice Cream and Frozen Desserts. Washington DC, the USA.
7. Arslan, G. (2011). Gıda katkı maddeleri ve yeni yapılan dioksimlerin gıda katkı maddesi olarak kullanılabilirliliğinin araştırılması. Selçuk Üniversitesi Fen Bilimleri Enstitüsü Kimya Anabilim Dalı Yüksek Lisans Tezi, Konya, Türkiye, 278 s.
8. Atamer, M. (2016). Tereyağı teknolojisi. 1inci Basım, Sidas Medya, İzmir, Türkiye, 184 s. ISBN: 978-6055267346.

9. Atsan, E., Çağlar, A. (2008). Farklı stabilizör kullanımının dondurmanın bazı fiziksel ve duyusal özellikleri üzerine etkisi. Atatürk Üniversitesi Ziraat Fakültesi Dergisi 39(2): 195-200.
10. Bachmann, H.P. (2001). Cheese analogues: A review. Int Dairy J 11(4-7): 505-515. doi: 10.1016/S0958-6946(01)00073-5.
11. Bilgin, B., Dağlıoğlu, O., Konyalı, M. (2006). Functionality of bread made with pasteurized whey and/or butter. Ital J Food Sci 3(18): 277-286.
12. Caric, M. (1994). Concentrated and dried dairy products. 1st Edition, VCH Publications, New York, the USA, 249 p.
13. Castro-Gómez, P., Rodríguez-Alcalá, L.M., Monteiro, K.M., Ruiz, A.L., Carvalho, J.E., Fontecha, J. (2016). Antiproliferative activity of buttermilk lipid fractions isolated using food grade and non-food grade solvents on human cancer cell lines. Food Chem 1(212): 695-702. doi: 10.1016/j.foodchem.2016.06.030.
14. Corredig, M., Dalgleish, D.G. (1998). Buttermilk properties in emulsions with soybean oil as affected by fat globule membrane-derived proteins. J Food Sci 63(3): 476-480.
15. Corredig, M., Roesch, R.R., Dalgleish, D.G. (2003). Production of a novel ingredient from buttermilk. J Dairy Sci 86(1): 2744-2750. doi: 10.3168/jds.S0022-0302(03)73870-3.
16. Crizel ,T.D.M., Jablonski, A., Rios, A.D.O., Rech, R., Flores, S.H. (2013). Dietary fiber from orange by products as a potential fat replacer. LWT 53(1): 9-14, doi: 10.1016/j.lwt.2013.02.002.
17. Dewettinck, K., Rombaut, R., Thienpont, N., Le, T.T., Messens, K., Camp, J.V. (2008). Nutritional and tecnologial aspects of milk fat globule membrane material. Int Dairy J 18(5): 436-457, doi: 10.1016/j.idairyj.2007.10.014.
18. Elkashef, H., Mobdy, A.A., Hassan, A. (2022). Texture, microstructure, and antioxidant characteristics of bio-fermented milk fortified with buttermilk nano-powder. Int Dairy J 126: 105248. doi: 10.1016/j.idairyj.2021.105248.
19. El-Kholy, A.M., El-Nour, A.M.A., El-Safty, M.S., Mokbel, S.M. (2014). Utilization of buttermilk in low fat ice cream making. Ismailia J Dairy Sci Technol 1: 11-18.
20. Gallier, S., Gragson, D., Jimenez-Flores, R., Everett, D.W. (2012). β-casein-phospholipid monolayers as model systems to understand lipid-protein interactions in the milk fat globule membrane. Int Dairy J 22: 58-65. doi: 10.1016/j.idairyj.2011.08.007.
21. Goff, H.D., Hartel, R.W. (2013). Ice cream. 7th Edition, Springer Science+Business Media, New York, the USA, 462 p. ISBN: 978-1461460954.
22. Govindasamay-Lucey, S., Lin, T., Jaeggi, J.J., Martinelli, C.J., Johnson, M.E., Lucey, J.A. (2006). Effect of type of concentrated sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese. J Dairy Sci 90: 2675-2688. doi: 10.3168/jds.2006-681.
23. Guinard, J.X., Zoumas-Morse, C., Mori, L., Uatoni, B., Panyam, D., Kilara, A. (1997). Sugar and fat effects on sensory properties of ice cream. J Food Sci 62(5): 1087-1094.
24. Güven, M., Berkay Karaca, O., Yaşar, K. (2010). Düşük yağ oranlı Kahramanmaraş tipi dondurma üretiminde farklı emülgatörlerin kullanımının dondurmaların özellikleri üzerine etkileri. GIDA 35(2): 97-104.
25. Hartel, W.R., Muse, M., Sofjan, R. (2003). Effect of structural attributes on hardness and melting rate of ice cream. IDF International Symposium on Ice Cream, 14-16 Mayıs 2003, Selanik, Yunanistan, 417 s.
26. Hickey, C.D., O'Sullivan, M.G., Davis, J., Scholz, D., Kilcawley, K.N., Wilkinson, M.G., Sheehan, J.J. (2018). The effect of buttermilk or buttermilk powder addition on functionality, textural, sensory and volatile characteristics of Cheddar-style cheese. Food Res Int 103: 468-477. doi: 10.1016/j.foodres.2017.09.081.
27. Jinjarak, S., Olabi, A., Jimenez-Flores, R., Sodini, I., Walker, J.H. (2006). Sensory evaluation of whey and sweet cream buttermilk. J Dairy Sci 1(89): 2441-2450. doi: 10.3168/jds.S0022-0302(06)72317-7.
28. Kahveci, A. (2016). dondurma üretiminde balkabağından elde edilen lif konsantresinin kullanılması. Ankara Üniversitesi Fen Bilimleri Enstitüsü Süt Teknolojisi Anabilim Dalı Yüksek Lisans Tezi, Ankara, Türkiye, 104 s.
29. Kumar, D., Rai, D.C., Alam, T., Sawant, P. (2017). Effect of dried chicory root extract on sensory and physical characteristics of yoghurt-ice cream with addition of buttermilk using response surface methodology. Research & Reviews: Journal of Food and Dairy Technology 5(1): 16-25.
30. Madenci, A.B., Aktaş, K., Türker, S. (2013). Yayıkaltının sağlıklı beslenme açısından önemi ve fırıncılık ürünlerinde kullanımı. Uluslararası 2. Helal ve Sağlıklı Gıda Kongresi, 7-10 Kasım 2013, Konya, Türkiye, 709 s.
31. Mayadalı, Y. (2004). Farklı oranda emülgatör ve stabilizatör kullanımının enerjisi azaltılmış dondurma niteliklerine etkisi. Çukurova Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Adana, Türkiye, 52 s.
32. Méndez-Velasco, C., Goff, H.D. (2012). Fat structures as affected by unsaturated or saturated monoglyceride and their effect on ice cream structure, texture and stability. Int Dairy J 24(1): 33-39. doi: 10.1016/j.idairyj.2011.11.009.
33. Meneses, R.B., Silva, M.S., Monteiro, M.L.G., Rocha-Leao, M.H.M., Conte-Junior, C.A. (2020). Effect of dairy by-products as milk replacers on quality attributes of ice cream. J Dairy Sci 103: 10022-10035. doi: 10.3168/jds.2020-18330.
34. Morin, P., Britten, M., Jiménez-Flores, R., Pouliot, Y. (2007). Microfiltration of buttermilk and washed cream buttermilk for concentration of milk fat globule membrane components. J Dairy Sci 90(5): 2132-2140. doi: 10.3168/jds.2006-832.
35. Muse, M.R., Hartel, R.W. (2004). Ice cream structural elements that affect melting rate and hardness. J Dairy Sci 87(1): 1-10, doi: 10.3168/jds.S0022-0302(04)73135-5.
36. Poduval, V.S., Mistry, V.V. (1999). Manufacture of reduced fat mozarella cheese using ultrafiltreted sweet buttermilk and homogenized cream. J Dairy Sci 82(1): 1-9. doi: 10.3168/jds.S0022-0302(99)75202-1.
37. Pradeep, G. (2005). Utilization of buttermilk powder and soybean products for the manufacture of ice cream., Master Thesis, Acharya N.G.Ranga Agricultural University, Hyderabad, India, 79 p.
38. Rodriguez-Alcala, L.M., Fontecha, J. (2010). Major lipid classes separation of buttermilk, and cows, goats and ewes milk by high performance liquid chromatography with an evaporative light scattering detector focused on the phospholipid fraction. J Chromatogr A 1217: 3063-3066. doi:10.1016/j.chroma.2010.02.073.
39. Romeih, E.A., Abdel-Hamid, M., Awad, A.A. (2014). The addition of buttermilk powder and transglutaminase improves textural and organoleptic properties of fat-free buffalo yoğurt. Dairy Sci Technol 94: 297-309. doi: 10.1007/s13594-014-0163-8.
40. Sharma, A., Jana, A.H., Chavan, R.S. (2012). Functionality of milk powders and milk-based powders for end use applications-A review. Compr Rev Food Sci Food Saf 11: 518-528. doi: 10.1111/j.1541-4337.2012.00199.x.
41. Shibu, A.V., Kumar, C.N., Narasımhan, R., Pugazhenthi, T.R. (2000). Substitution of buttermilk powder in ice cream. Journal of Veterinary and Animal Sciences 31, 25-27.
42. Smith, K. (2008). Dried dairy ingredients. Wisconsin Center for Dairy Research, the USA. https://www.scribd.com/document/239816346/Dried-Dairy-Ingdients (Accessed: 19 January 2022).
43. Sodini, I., Morin, P., Olabi, A., Jimenez-Flores, R. (2006). Compositional and functional properties of buttermilk: A comparison between sweet, sour, and whey buttermilk. J Dairy Sci 89(2): 525-536. doi: 10.3168/jds.S0022-0302(06)72115-4.
44. Sofjan, R.P., Hartel, R.W. (2004). Effects of overrun on structural and physical characteristics of ice cream. Int Dairy J 14(3): 255-262. doi: 10.1016/j.idairyj.2003.08.005.
45. Spitsberg, V.L. (2005). Bovine milk fat globule membrane as a potential nutraceutical. J Dairy Sci 88: 2289-2294.
46. Svanborg, S., Johansen, A.G., Abrahamsen, R.K., Skeie, S.B. (2015). The composition and functional properties of whey protein concentrates produced from buttermilk are comparable with those of whey protein concentrates produced from skimmed milk. J Dairy Sci 98(9): 5829-5840. doi.: 10.3168/jds.2014-9039.
47. Szkolnicka, K., Dmytrow, I., Mituniewicz-Malek, A. (2020). Buttermilk ice cream-New method for buttermilk utilization. Food Sci Nutr 8: 1461-1470. doi: 10.1002/fsn3.1429.
48. Thomas, E.L., Combs, W.B. (1944). Observations on the use of roller process sweet cream buttermilk powder in ice cream. J Dairy Sci 27(6): 419-432. doi: 10.3168/jds.S0022-0302(44)92618-4.
49. Trachoo, N., Mistry, V.V. (1998). Application of ultrafiltered sweet buttermilk and sweet buttermilk powder in the manufacture of nonfat and low fat yogurts. J Dairy Sci 81(12): 3163-3171. doi: 10.3168/JDS.S0022-0302(98)75882-5.
50. Vanderghem, C., Bodson, P., Danthine, S., Paquot, M., Deroane, C., Blecker, C. (2010). Milk fat globule membrane and buttermilks: From composition to valorization. Biotechnol Argon Soc Environ 14(3): 485-500.
51. Vega, C., Goff, H.D. (2005). Phase separation in soft-serve ice cream mixes: rheology and microstructure. Int Dairy J 15: 249-254. doi: 10.1016/j.idairyj.2004.07.007.
52. Wong, P.Y.Y., Kitts, D.D. (2003a). A comparison of the buttermilk solids functional properties to nonfat dried milk, soy protein isolate, dried egg white, and egg yolk powders. J Dairy Sci 86: 746-754.
53. Wong, P.Y.Y., Kitts, D.D. (2003b). Chemistry of buttermilk solid antioxidant activity. J Dairy Sci 86: 1541-1547.
54. Zhao, L., Feng, R., Mao, X. (2019). Addition of buttermilk powder improved the rheological and storage properties of low-fat yoğurt. Food Sci Nutr 8: 3061-3069. doi: 10.1002/fsn3.1373.