Study of the functionality of selected hydrocolloids and their blends with κ-carrageenan on storage quality of vanilla ice cream

Soukoulis, C; Chandrinos, I; Tzia, C

dc.contributor.author	Soukoulis, C	en
dc.contributor.author	Chandrinos, I	en
dc.contributor.author	Tzia, C	en
dc.date.accessioned	2014-03-01T01:29:15Z
dc.date.available	2014-03-01T01:29:15Z
dc.date.issued	2008	en
dc.identifier.issn	0023-6438	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/19186
dc.subject	κ-Carrageenan	en
dc.subject	Cryoprotection	en
dc.subject	Hydrocolloids	en
dc.subject	Ice cream	en
dc.subject	Quality	en
dc.subject	Rheology	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Agents	en
dc.subject.other	Alginate	en
dc.subject.other	Chlorine compounds	en
dc.subject.other	Cluster analysis	en
dc.subject.other	Coagulation	en
dc.subject.other	Colloids	en
dc.subject.other	Gelation	en
dc.subject.other	Principal component analysis	en
dc.subject.other	Random variables	en
dc.subject.other	Sodium	en
dc.subject.other	Carrageenan	en
dc.subject.other	Cryoprotection	en
dc.subject.other	Guar gum	en
dc.subject.other	Hydrocolloids	en
dc.subject.other	Ice cream	en
dc.subject.other	Ice creams	en
dc.subject.other	Principal components	en
dc.subject.other	Quality	en
dc.subject.other	Quality criterion	en
dc.subject.other	Rheology	en
dc.subject.other	Sensory characteristics	en
dc.subject.other	Sensory data	en
dc.subject.other	Sensory properties	en
dc.subject.other	Shear-thinning behavior	en
dc.subject.other	Shelf-life	en
dc.subject.other	Sodium alginate	en
dc.subject.other	Stabilizing agents	en
dc.subject.other	Stabilizing effects	en
dc.subject.other	Storage quality	en
dc.subject.other	Textural quality	en
dc.subject.other	Xanthan gum	en
dc.subject.other	Ice	en
dc.subject.other	Cyamopsis tetragonoloba	en
dc.title	Study of the functionality of selected hydrocolloids and their blends with κ-carrageenan on storage quality of vanilla ice cream	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.lwt.2007.12.009	en
heal.identifier.secondary	http://dx.doi.org/10.1016/j.lwt.2007.12.009	en
heal.language	English	en
heal.publicationDate	2008	en
heal.abstract	In the present paper, the functionality of hydrocolloids related to the rheological, physical and sensory characteristics of ice cream mixes and frozen ice cream was studied. Carboxylmethylcellulose, guar gum, sodium alginate and xanthan gum were used as primary stabilizing agents, whereas K-carrageenan as secondary. The hydrocolloid concentrations were 0.1 and 0.2% and the primary to secondary ratio was 9:1. The ice cream samples were stored under quiescent frozen conditions. Samples were taken after 4, 8 and 16 weeks of storage and examined for the functionality of the stabilizing systems. The addition of hydrocolloids significantly reinforced the shear thinning behavior, particularly in the case of sodium alginate, xanthan gum, and K-carrageenan which was attributed to gelation phenomena. Sodium alginate attained the better stabilizing effect improving textural quality and acceptance of ice creams even after 16 weeks of storage, whereas the presence Of K-carrageenan found to be a crucial factor for the cryoprotection. Xanthan gum was also evaluated as an effective stabilizing agent, indicating that gelling hydrocolloids may remarkably amend ice cream shelf life. Moreover, principal components and cluster analysis of instrumental and sensory data furnished important information for the correlation of objective and sensory properties and discrimination of stabilizing systems based on quality criteria. (C) 2008 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All fights reserved.	en
heal.publisher	ELSEVIER SCIENCE BV	en
heal.journalName	LWT - Food Science and Technology	en
dc.identifier.doi	10.1016/j.lwt.2007.12.009	en
dc.identifier.isi	ISI:000259897100011	en
dc.identifier.volume	41	en
dc.identifier.issue	10	en
dc.identifier.spage	1816	en
dc.identifier.epage	1827	en