Effect of vacuum application on the physical, rheological and sensory characteristics of an artisanal ice cream

被引：2
|
作者：
Lomolino, Giovanna [1 ]
de Iseppi, Alberto [1 ]
Bravo, Stefano [2 ]
Vegro, Mara [1 ]
Marangon, Matteo [1 ]
Crapisi, Antonella [1 ]
Curioni, Andrea [1 ]
机构：
[1] Univ Padua, Dept Agron Food Nat Resources Anim & Environm DAFN, Viale dell Univ,16, I-35020 Padua, Legnaro, Italy
[2] Bravo SpA, Via della Tecnica,5, I-36075 Vicenza, Italy
来源：
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2023年 / 76卷 / 02期
关键词：
Ice cream; Microstructure; Milk fat globules; Sensory analysis; Pasteurisation; KAPPA-CARRAGEENAN; HEAT-TREATMENT; REDUCED-FAT; OVERRUN; MICROSTRUCTURE; INNOVATION; QUALITY; STORAGE; SUGAR;
D O I：
10.1111/1471-0307.12928
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Four milk-based ice cream samples were produced by heating (65 degrees C) the ingredients at different pressures (0.5, 1.0 bar) and times (5, 30 min). Overrun, melting behaviour, particle size, viscosity and sensory analysis were conducted for each time/temperature combination. The 5-min vacuum application resulted in a reduction of overrun and air bubbles size, whereas ice cream viscosity increased. Opposite outcomes were found for the sample treated with vacuum for 30 min, which also showed a significant fat globule size reduction (<3.0 mu m). Sensory analysis revealed that the use of vacuum improved sweetness, milky and creamy sensations regardless the treatment times.
引用
收藏
页码：418 / 428
页数：11
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