文章基本信息

标题：Organoleptic, textural and whipping properties of whipped cream with different stabilizer blends [pdf]
本地全文：下载
作者：Walid Gafour ; Esmat Aly
期刊名称：Acta Scientarum Polonorum - Technologia Alimentaria
印刷版ISSN：1644-0730
电子版ISSN：1898-9594
出版年度：2020
卷号：19
期号：4
页码：425-433
DOI：10.17306/J.AFS.2020.0784
出版社：Agricultural University of Poznan Press
摘要：Background. Whipped cream is one of the dairy emulsions commonly used as a topping for desserts and cake decorations. Several stabilizers were used to obtain whipped creams of a good quality and with a stable topping. This research study aimed to evaluate the organoleptic, textural, and whipping properties of whipped cream prepared using different stabilizer blends. Materials and methods. In this study, 0.04% of different stabilizers, including carboxymethylcellulose (CMC), κ-carrageenan (KC), or KC blended (in the ratio of 3:1) with cremodan se 30 (C30), 80 (C80) or 216 (C 216), were used in preparing the whipped cream samples. The whipping properties (whipping time, overrun, and foam stability), viscosity, texture, and organoleptic properties were evaluated. Results. The obtained findings revealed that using a KC C80 blend led to the lowest whipping time (76 s) and the highest overrun (120%). Also, pronounced changes obtained by using these stabilizers and the more suitable viscosity were obtained by using a KC C80 blend. Moreover, using a KC C80 blend led to higher values of hardness (4.38 N) and cohesiveness (0.53) and lower values of springiness (4.65 mm), chewiness (5.60 mJ), and adhesiveness (8.66 mJ). The data obtained demonstrated that all whipped the cream samples were organoleptically accepted, and the whipped cream prepared with a KC C80 blend had the highest score of flavor, texture, appearance, and overall acceptability. Conclusion. It could be concluded that using a KC C80 stabilizer blend improved the whipping and texture properties, viscosity, and organoleptic properties of whipped cream.
其他关键词：whipped cream, whipping properties, textural properties, stabilizers, carrageenan, cremodan