文章基本信息

标题：Some physicochemical, rheological and sensory properties of flavored ice cream
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作者：Bedia ŞİMŞEK ; İlhan GÜN
期刊名称：Mühendislik Bilimleri Dergisi
印刷版ISSN：2147-012X
出版年度：2021
卷号：10
期号：2
页码：598-605
DOI：10.28948/ngumuh.911167
语种：English
出版社：Niğde Üniversitesi Mühendislik Fakültesi Dekanlığı
摘要：In this study, a total of 36 samples of each type of ice cream were collected from four different ice cream producers and determined some of the rheological and chemical properties at three different times. In regard the different flavors of ice cream, the differences between the pH, dry matter, fat, protein, overrun, first trickle of melting time, L *, a * and b* values were found to be statistically significant. All the samples displayed non-Newtonian behavior and pseudoplastic flow behavior. The apparent viscosity at 20 oC under a shear rate of 50 s-1 was determined to be 7.72-2.17 Pa•s, 0.14-0.85 Pa•s and 0.59-1.28 Pa•s for the chocolate, strawberry, and vanilla ice cream samples, respectively. According to the principal component analysis (PCA) and hierarchical cluster analysis (HCA), it was determined that the ice creams were produced with different properties although the typical characteristics of the ice creams were the same.
关键词：Flavored ice cream;Rheological properties;Sensory evaluation