Enrichment of ice cream with dietary fibre: Effects on rheological properties, ice crystallisation and glass transition phenomena

Soukoulis, C; Lebesi, D; Tzia, C

dc.contributor.author	Soukoulis, C	en
dc.contributor.author	Lebesi, D	en
dc.contributor.author	Tzia, C	en
dc.date.accessioned	2014-03-01T01:30:21Z
dc.date.available	2014-03-01T01:30:21Z
dc.date.issued	2009	en
dc.identifier.issn	0308-8146	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/19562
dc.subject	Dietary fiber	en
dc.subject	Glass transition	en
dc.subject	Ice cream	en
dc.subject	Ice crystallisation	en
dc.subject	Rheology	en
dc.subject.classification	Chemistry, Applied	en
dc.subject.classification	Food Science & Technology	en
dc.subject.classification	Nutrition & Dietetics	en
dc.subject.other	SENSORY PROPERTIES	en
dc.subject.other	FROZEN SUCROSE	en
dc.subject.other	PROTEIN	en
dc.subject.other	HYDROCOLLOIDS	en
dc.subject.other	RECRYSTALLIZATION	en
dc.subject.other	POLYSACCHARIDE	en
dc.subject.other	VISCOSITY	en
dc.subject.other	SYSTEMS	en
dc.subject.other	YOGURT	en
dc.title	Enrichment of ice cream with dietary fibre: Effects on rheological properties, ice crystallisation and glass transition phenomena	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.foodchem.2008.12.070	en
heal.identifier.secondary	http://dx.doi.org/10.1016/j.foodchem.2008.12.070	en
heal.language	English	en
heal.publicationDate	2009	en
heal.abstract	In the present study, the effects of four dietary fibre sources (oat, wheat, apple and inulin) on the rheological and thermal properties of model sucrose-polysaccharides solutions and ice cream mixes were investigated. The content of fibre in insoluble compounds increased significantly the viscosity and the shear thinning behaviour of the model solutions and ice creams, due to the increase of total solids and the formation of networks comprised of hydrated cellulose and hemicellulose. The increase of soluble material did not alter significantly the rheology of the samples but limited the freezing point depression and elevated the glass transition temperatures, indicating a potential cryoprotective action. The use of oat and wheat fibre favoured viscosity development due to water-binding, whereas inulin caused a remarkable increase of glass transition temperature (T-g) in model solutions and ice cream mixes, indicating the reduction of water molecule mobility from the bulk aqueous phase to the ice crystals' surface. Apple fibre addition greatly increased viscosity and elevated the T-g values, particularly in the presence of proteins. Thus, our results suggest the potential use of dietary fibres as crystallisation and recrystallisation phenomena controllers in frozen dairy products. (C) 2008 Elsevier Ltd. All rights reserved.	en
heal.publisher	ELSEVIER SCI LTD	en
heal.journalName	Food Chemistry	en
dc.identifier.doi	10.1016/j.foodchem.2008.12.070	en
dc.identifier.isi	ISI:000264687500043	en
dc.identifier.volume	115	en
dc.identifier.issue	2	en
dc.identifier.spage	665	en
dc.identifier.epage	671	en