SELECTION AND EVALUATION OF A STABILIZER COMPOSED OF RUBBERS ON QUALITY PROPERTIES IN MIXTURES FOR HARD ICE CREAM

Background: Today’s market demands ice cream with excellent texture and body properties, which together with the taste, determine to a large extent the acceptability of these. In this industry there is a marked tendency towards the use of integrated stabilizers that will enhance synergism between co...

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Autores principales:	Liliana Rigey POSADA DAVID M.Sc., José Uriel SEPÚLVEDA VALENCIA M.Sc., Diego Alonso RESTREPO MOLINA M.Sc.
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2012
Materias:	Mix hydrocolloid ice cream gums texture Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/0182452d33aa4972a55794c9b0d24a51
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spelling	oai:doaj.org-article:0182452d33aa4972a55794c9b0d24a512021-11-19T04:12:52ZSELECTION AND EVALUATION OF A STABILIZER COMPOSED OF RUBBERS ON QUALITY PROPERTIES IN MIXTURES FOR HARD ICE CREAM0121-40042145-2660https://doaj.org/article/0182452d33aa4972a55794c9b0d24a512012-09-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/10826https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660Background: Today’s market demands ice cream with excellent texture and body properties, which together with the taste, determine to a large extent the acceptability of these. In this industry there is a marked tendency towards the use of integrated stabilizers that will enhance synergism between components, obtaining better quality end products. Objetives: The present work aims at evaluating the effect of a carob, karaya and guar gum mixture, as thickening agent, on some quality characteristics (bromatological, sensory and stability) of hard ice creams. Methods: The research was conducted in two stages; in the first one is evaluated the effect of individually gums (100%), binary mixture (50:50 %) and ternary mixtures (33.3: 33.3: 33.3 %), applied at a level of 0.3% (w/w) in the hard ice-cream mix system. In the second stage, it is evaluated the effect of level of application in hard ice-cream mix, at testing levels of 0.3, 0.35 and 0.4% (w/w) of the mixture 50% carob gum and 50% guar gum, compared against a witness who had a commercial stabilizer applied in 0.3% (w/w), which resulted in four treatments. Results: With the results of the first stage it is performed the determination of thixotropy, which allowed us to establish as best mixtures the one corresponding to the proportion 50% carob and 50% guar gum and the 100% guar gum mixture, according to the response surface methodology. The final ratio of prices allowed choosing guar: carob gum for application, along with the fact that such combination made possible evaluating behaviors and interactions as a mixture. In the second stage, the results show that the ice cream formulated by mixing 50% carob gum and 50% guar gum, shows a lower percentage of melting and less time in the fall of the first drop compared to the control. The treatment 0.4% presents grater gumminess, while the control a higher roughness. The flavor quality is significantly diminished over time, in all treatments. Conclusion: The selected mixture of carob and guar gum, has positive influence on the evaluated characteristics against the commercial stabilizer of ice cream.Liliana Rigey POSADA DAVID M.Sc.José Uriel SEPÚLVEDA VALENCIA M.Sc.Diego Alonso RESTREPO MOLINA M.Sc.Universidad de AntioquiaarticleMixhydrocolloidice creamgumstextureFood processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 19, Iss 2 (2012)
institution	DOAJ
collection	DOAJ
language	EN
topic	Mix hydrocolloid ice cream gums texture Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Mix hydrocolloid ice cream gums texture Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Liliana Rigey POSADA DAVID M.Sc. José Uriel SEPÚLVEDA VALENCIA M.Sc. Diego Alonso RESTREPO MOLINA M.Sc. SELECTION AND EVALUATION OF A STABILIZER COMPOSED OF RUBBERS ON QUALITY PROPERTIES IN MIXTURES FOR HARD ICE CREAM
description	Background: Today’s market demands ice cream with excellent texture and body properties, which together with the taste, determine to a large extent the acceptability of these. In this industry there is a marked tendency towards the use of integrated stabilizers that will enhance synergism between components, obtaining better quality end products. Objetives: The present work aims at evaluating the effect of a carob, karaya and guar gum mixture, as thickening agent, on some quality characteristics (bromatological, sensory and stability) of hard ice creams. Methods: The research was conducted in two stages; in the first one is evaluated the effect of individually gums (100%), binary mixture (50:50 %) and ternary mixtures (33.3: 33.3: 33.3 %), applied at a level of 0.3% (w/w) in the hard ice-cream mix system. In the second stage, it is evaluated the effect of level of application in hard ice-cream mix, at testing levels of 0.3, 0.35 and 0.4% (w/w) of the mixture 50% carob gum and 50% guar gum, compared against a witness who had a commercial stabilizer applied in 0.3% (w/w), which resulted in four treatments. Results: With the results of the first stage it is performed the determination of thixotropy, which allowed us to establish as best mixtures the one corresponding to the proportion 50% carob and 50% guar gum and the 100% guar gum mixture, according to the response surface methodology. The final ratio of prices allowed choosing guar: carob gum for application, along with the fact that such combination made possible evaluating behaviors and interactions as a mixture. In the second stage, the results show that the ice cream formulated by mixing 50% carob gum and 50% guar gum, shows a lower percentage of melting and less time in the fall of the first drop compared to the control. The treatment 0.4% presents grater gumminess, while the control a higher roughness. The flavor quality is significantly diminished over time, in all treatments. Conclusion: The selected mixture of carob and guar gum, has positive influence on the evaluated characteristics against the commercial stabilizer of ice cream.
format	article
author	Liliana Rigey POSADA DAVID M.Sc. José Uriel SEPÚLVEDA VALENCIA M.Sc. Diego Alonso RESTREPO MOLINA M.Sc.
author_facet	Liliana Rigey POSADA DAVID M.Sc. José Uriel SEPÚLVEDA VALENCIA M.Sc. Diego Alonso RESTREPO MOLINA M.Sc.
author_sort	Liliana Rigey POSADA DAVID M.Sc.
title	SELECTION AND EVALUATION OF A STABILIZER COMPOSED OF RUBBERS ON QUALITY PROPERTIES IN MIXTURES FOR HARD ICE CREAM
title_short	SELECTION AND EVALUATION OF A STABILIZER COMPOSED OF RUBBERS ON QUALITY PROPERTIES IN MIXTURES FOR HARD ICE CREAM
title_full	SELECTION AND EVALUATION OF A STABILIZER COMPOSED OF RUBBERS ON QUALITY PROPERTIES IN MIXTURES FOR HARD ICE CREAM
title_fullStr	SELECTION AND EVALUATION OF A STABILIZER COMPOSED OF RUBBERS ON QUALITY PROPERTIES IN MIXTURES FOR HARD ICE CREAM
title_full_unstemmed	SELECTION AND EVALUATION OF A STABILIZER COMPOSED OF RUBBERS ON QUALITY PROPERTIES IN MIXTURES FOR HARD ICE CREAM
title_sort	selection and evaluation of a stabilizer composed of rubbers on quality properties in mixtures for hard ice cream
publisher	Universidad de Antioquia
publishDate	2012
url	https://doaj.org/article/0182452d33aa4972a55794c9b0d24a51
work_keys_str_mv	AT lilianarigeyposadadavidmsc selectionandevaluationofastabilizercomposedofrubbersonqualitypropertiesinmixturesforhardicecream AT joseurielsepulvedavalenciamsc selectionandevaluationofastabilizercomposedofrubbersonqualitypropertiesinmixturesforhardicecream AT diegoalonsorestrepomolinamsc selectionandevaluationofastabilizercomposedofrubbersonqualitypropertiesinmixturesforhardicecream
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SELECTION AND EVALUATION OF A STABILIZER COMPOSED OF RUBBERS ON QUALITY PROPERTIES IN MIXTURES FOR HARD ICE CREAM

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