Influence of the formulation on the thermophysical properties and the quality parameters of dairy ice cream
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| Formato: | Artículo científico |
| Lenguaje: | en |
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Universidad Nacional de Colombia
2019
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| _version_ | 1876437196126289920 |
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| author | Luis F. Zambrano-Mayorga |
| author_facet | Luis F. Zambrano-Mayorga |
| contents | Influence of the formulation on the thermophysical properties and the quality parameters of dairy ice cream Luis F. Zambrano-Mayorga Juan Sebastián Ramírez-Navas Claudia I. Ochoa-Martínez Ingeniería whey stevia mixture design Thermal properties Thermophysical properties and the quality parameters of vanilla dairy ice cream were evaluated as a function of formulation. The sucrose were substituted for alternative sweeteners, and whey powder was used to adjust the nonfat solid content. A mixture design for four ingredients (sucrose, fructose, stevia, and whey powder) was applied. The ice cream composition was correlated with the thermophysical properties (density, viscosity, heat capacity, thermal diffusivity, and thermal conductivity). The optimal formulation, based on the quality parameters (time until first drop falls, melting time, and overrun), was determined. Additionally, the quality parameters were correlated with the thermal properties. The whey powder had a positive effect on the variables measured, improving the quality parameters. The best formulation was 12.1782 % whey powder and 0.0218 % stevia. No significant sensory instead difference was found between this formulation and a commercial ice cream sample. Sucrose was totally replaced with stevia and whey powder in the final product. 2019 artículo científico 0012-7353 https://www.redalyc.org/articulo.oa?id=49660955014 https://www.redalyc.org/journal/496/49660955014/ https://www.redalyc.org/journal/496/49660955014/html/ https://www.redalyc.org/journal/496/49660955014/49660955014.epub https://www.redalyc.org/journal/496/49660955014/movil 10.15446/dyna.v86n208.72603 en http://www.redalyc.org/revista.oa?id=496 Dyna application/pdf Universidad Nacional de Colombia Dyna (Colombia) Num.208 Vol.86 |
| format | Artículo científico |
| id | redalyc_49660955014 |
| institution | Redalyc |
| language | en |
| publishDate | 2019 |
| publisher | Universidad Nacional de Colombia |
| spellingShingle | Influence of the formulation on the thermophysical properties and the quality parameters of dairy ice cream Luis F. Zambrano-Mayorga Ingeniería whey stevia mixture design Thermal properties Influence of the formulation on the thermophysical properties and the quality parameters of dairy ice cream Luis F. Zambrano-Mayorga Juan Sebastián Ramírez-Navas Claudia I. Ochoa-Martínez Ingeniería whey stevia mixture design Thermal properties Thermophysical properties and the quality parameters of vanilla dairy ice cream were evaluated as a function of formulation. The sucrose were substituted for alternative sweeteners, and whey powder was used to adjust the nonfat solid content. A mixture design for four ingredients (sucrose, fructose, stevia, and whey powder) was applied. The ice cream composition was correlated with the thermophysical properties (density, viscosity, heat capacity, thermal diffusivity, and thermal conductivity). The optimal formulation, based on the quality parameters (time until first drop falls, melting time, and overrun), was determined. Additionally, the quality parameters were correlated with the thermal properties. The whey powder had a positive effect on the variables measured, improving the quality parameters. The best formulation was 12.1782 % whey powder and 0.0218 % stevia. No significant sensory instead difference was found between this formulation and a commercial ice cream sample. Sucrose was totally replaced with stevia and whey powder in the final product. 2019 artículo científico 0012-7353 https://www.redalyc.org/articulo.oa?id=49660955014 https://www.redalyc.org/journal/496/49660955014/ https://www.redalyc.org/journal/496/49660955014/html/ https://www.redalyc.org/journal/496/49660955014/49660955014.epub https://www.redalyc.org/journal/496/49660955014/movil 10.15446/dyna.v86n208.72603 en http://www.redalyc.org/revista.oa?id=496 Dyna application/pdf Universidad Nacional de Colombia Dyna (Colombia) Num.208 Vol.86 |
| title | Influence of the formulation on the thermophysical properties and the quality parameters of dairy ice cream |
| topic | Ingeniería whey stevia mixture design Thermal properties |
| url | https://www.redalyc.org/articulo.oa?id=49660955014 https://www.redalyc.org/journal/496/49660955014/ https://www.redalyc.org/journal/496/49660955014/html/ https://www.redalyc.org/journal/496/49660955014/49660955014.epub https://www.redalyc.org/journal/496/49660955014/movil |