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The Effect of Citrus Fibre On The Physical, Chemical and Sensory Properties of Ice Cream
The Effect of Citrus Fibre On The Physical, Chemical and Sensory Properties of Ice Cream
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Note. The Effect of Citrus Fibre on the Physical, Chemical and Sensory Properties of Ice Cream
M. Dervisoglu and F. Yazici
Food Science and Technology International 2006 12: 159
DOI: 10.1177/1082013206064005
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What is This?
Food Engineering Department, Engineering College, Ondokuz Mayis University, Samsun, Turkey, 55139
The effects of citrus fibre on the physical, chemical and sensory properties of ice cream were evaluated.
Three types of ice creams were compared; ice creams with stabiliser/emulsifier (0.4%, 0.8% and 1.2%),
ice creams with citrus fibre (0.4%, 0.8% and 1.2%) and ice creams with 0.4% stabiliser/emulsifier and
citrus fibre (0.4%, 0.8% and 1.2%). Citrus fibre as a single stabiliser could not improve the viscosity,
overrun and sensory properties of ice cream samples, but had a positive effect on the melting resistance.
A combination of citrus fibre and stabiliser/emulsifier produced desirable ice cream properties.
Key Words: citrus fibre, dietary fibre, ice cream, meltdown, viscosity
Guar gum, locust bean gum, CMC, xanthan gum, mono cream volume of mix)/volume of mix 100] given by
and digliserid were from Danisco (Denmark). Herba- Jimenez-Florez et al. (1993).
cel AQ Plus Citrus fibre (total dietary fibre approx. Viscosity measurements of 24 h aged mixes were
90%, soluble fibre approx. 17%, carbohydrate approx. taken at 5 °C, 10 °C, 20 °C, 30 °C, 40 °C and 50 °C with a
0.5%, mineral matters approx. 3%, moisture max. Brookfield viscometer (Model DV-1; Brookfield
10%, water absorption approx. 19 g water/g fibre, Engineering Laboratories, Inc., MA). The viscometer
energy approx. 2 kcal/100 g fibre, pH 3.57) was was operated at 2.5 rpm (spindle number 4) and results
obtained from AROSEL Gıda (Istanbul, Turkey). Ice were recorded in cP after 30 s rotation.
creams were made in the pilot plant of the Food Engin- Hardened samples (80 g, 5 days at 24 ºC) were left
eering Department, Faculty of Engineering, Ondokuz to melt in a cabinet at 24 2 ºC on a 0.3 cm wire mesh
Mayis University. screen for 60 min and the melted ice cream was
weighed every 10 min. The meltdown was followed by
Ice Cream Production the time until the first drop falls as recorded using a
stopwatch (Abd El-Rahman et al., 1997).
Three types of ice cream were produced according A reflectance colorimeter (Minolta Chroma meter
to the formulations given in Table 1: (S) ice creams CR-300, Japan) was used to determine Hunter L, a and
with stabiliser/emulsifier; (C) ice creams with citrus b colour parameters of the ice cream samples. A white
fibre and (M) ice creams with 0.4% stabiliser/emulsifier tile (21733001) was used to standardise the instrument.
and varying amounts of citrus fibre. Milk and cream Eighty gram samples were used for colour measure-
were heated at 40 ºC before incorporating solid con- ments.
stituents such as sugar, non fat milk powder and sta-
bilisers. Ice cream mixes were pasteurised at 80 ºC for Sensory Analysis
30 min, homogenised with an industrial homogeniser
(Oztiryakiker OM40, 100 RPM, Istanbul) chilled and Ice cream samples were organoleptically examined
aged at 2–5 ºC for 24 h. The aged ice cream premixes by a semitrained panellist group (12 judges) at the Uni-
were frozen in a bench-top ice cream maker (Ugur- versity of Ondokuz Mayis, Food Engineering Depart-
matik, 5 L, Nazilli, Turkey) for 9 min. The ice creams ment. Initially, panellists were trained in 2-h sessions
were put into 80–100 g containers and hardened at prior to evaluation to be familiar with attributes and
30 ºC for 24 h and stored at 24 ºC throughout phys- scaling procedures of ice cream samples under study.
ical, chemical and sensory analysis. Ice cream samples were examined according to the
method modified from Bodyfelt et al. (1988). Category
Chemical and Physical Methods scales for flavour (slight 9, moderate 7,
moderate–strong 3 and strong 1) and for texture and
Ice cream samples were analysed in duplicate for TS appearance (slight 4, moderate 3, moderate–strong 2,
by the gravimetric method, nitrogen by the micro-Kjel- strong 1) were used with maximum scores of 10, 5 and
dahl method, fat by the Gerber method and ash by the 5 for flavour, body and texture and appearance, respec-
muffle furnace method (Bradley et al., 1992). The pH tively. Panellists evaluated 9 samples for each of the
of the ice cream samples was determined using an three sessions. All ice cream samples (in an 80 g ice
inoLab-pH meter (inoLab, Weilheim, Germany) and cream cup) were coded with three-digit random
the titratable acidity was determined using 0.1 N numbers and presented to panellists on a tray in indi-
NaOH and phenolphthalein (Bradley et al., 1992). vidual boots. Order of serving was completely ran-
Overrun was estimated using a standard 100 mL cup, domised. The samples stored at 18 ºC were tempered
according to the equation [(volume of ice for 10 min at room temperature before testing. The
Fat 7 7 7 7 7 7 7 7 7
Non fat milk solids 10 10 10 10 10 10 10 10 10
Sugar 12 12 12 12 12 12 12 12 12
Corn syrup 5 5 5 5 5 5 5 5 5
Stabiliser/Emulsifier1 0.4 0.8 1.2 – – – 0.4 0.4 0.4
Citrus fibre – – – 0.4 0.8 1.2 0.4 0.8 1.2
1
CMC 10%, guar gum 30%, locust bean gum 15%, xanthan gum 15% and mono-digliserid 30%.
Table 2. Some chemical and physical properties of ice cream samples with citrus fibre (see samples
nomenclature in Table 1).
Chemical–Physical Properties1
S1 6.16 ± 0.01 d 0.24 ± 0.01 34.88 ± 0.20 0.87 ± 0.04 b 7.43 ± 0.11 0.63 ± 0.02 38.55 ± 1.65 b
S2 6.14 ± 0.01 e 0.24 ± 0.01 34.99 ± 0.17 0.79 ± 0.09 bc 7.13 ± 0.15 0.60 ± 0.01 41.26 ± 2.11 b
S3 6.15 ± 0.02 de 0.23 ± 0.03 35.02 ± 0.15 0.8 ± 0.04 bc 7.33 ± 0.20 0.60 ± 0.04 45.08 ± 1.13 a
C1 6.08 ± 0.01 f 0.25 ± 0.01 34.69 ± 0.58 0.76 ± 0.09 bc 6.73 ± 0.25 0.59 ± 0.03 38.94 ± 2.77 b
C2 5.98 ± 0.01 g 0.28 ± 0.01 34.27 ± 0.79 0.67 ± 0.05 c 6.63 ± 0.15 0.56 ± 0.03 32.25 ± 1.44 c
C3 5.95 ± 0.01 h 0.30 ± 0.01 35.11 ± 0.02 0.82 ± 0.03 b 6.40 ± 0.15 0.57 ± 0.02 29.26 ± 0.75 c
M1 6.30 ± 0.01 a 0.23 ± 0.01 35.31 ± 0.34 0.78 ± 0.03 bc 7.03 ± 0.47 0.66 ± 0.02 38.82 ± 2.40 b
M2 6.26 ± 0.01 b 0.24 ± 0.01 35.36 ± 0.36 0.87 ± 0.03 b 7.03 ± 0.30 0.67 ± 0.01 24.04 ± 1.53 d
M3 6.25 ± 0.01 c 0.24 ± 0.01 35.39 ± 0.33 0.96 ± 0.02 a 6.87 ± 0.47 0.67 ± 0.01 22.13 ± 1.01 d
1
Values are expressed as mean of two determinations for each of three trials. Means followed by the same letters within the same column are not significant at
P 0.05
Table 3. Viscosity values of ice cream samples with citrus fibre (see samples nomenclature in Table 1).
Viscosity1 (x100 cP)
S1 310.8 ± 4 j 251.4 ± 8.6 klm 180.1 ± 20.1 op 135.2 ± 21.2 q 88.5 ± 5.1 s 79.4 ± 0.6 s
S2 671.9 ± 14.2 e 583.3 ± 20.8 f 508.6 ± 15.6 g 349.8 ± 23.4 i 261.9 ± 26.1 kl 235.1 ± 2.9 mn
S3 1523.4 ± 61.3 a 1393 ± 42.2 b 1091.6 ± 73.7 c 854.9 ± 71.3 d 656.1 ± 51.1 e 558.8 ± 20.5 f
C1 3.8 ± 0.9 vw 0.3 ± 0.1 x 0.16 0.16 0.16 0.16
C2 16.5 ± 1.3 tu 10.9 ± 0.2 u 2.8 ± 0.2 vw 0.2 ± 0.2 x 0.16 0.16
C3 18.4 ± 0.2 t 13.3 ± 1.4 tu 5.9 ± 1.9 v 1.2 ± 0.3 wx 0.16 0.16
M1 266.2 ± 13 k 237.9 ± 18.1 lmn 182. 4 ± 9.2 o 160.5 ± 14.1 p 109.3 ± 5.8 r 90.2 ± 2.1 s
M2 261.1 ± 16.7 kl 216.6 ± 1.7 n 169.2 ± 3.2 op 131.8 ± 1.8 q 111.2 ± 12.6 r 86.9 ± 2.1 s
M3 393.8 ± 23.6 h 342.1 ± 10.6 i 257.8 ± 5.3 klm 224.6 ± 5.5 n 189.1 ± 15.8 o 138.2 ± 4.5 q
1
Values are expressed as mean of five determinations for each of three trials. Means followed by the same letters within the same column are not significant at
P 0.05.
Table 4. Dripping time and meltdown amount of ice cream samples with citrus fibre (see samples nomenclature
in Table 1).
Meltdown Amount1 (g)
1
Dripping Time
Sample (min) 30 min 40 min 50 min 60 min
S1 28.9 ± 0.32 e 0.35 ± 0.21 k 6.9 ± 0.57 g 23.6 ± 0.15 c 44.6 ± 3.91 a
S2 35.9 ± 0.3 de – 2.7 ± 0.37 hi 19.1 ± 0.46 d 40.6 ± 0.88 a
S3 37.6 ± 0.51 d – 1.8 ± 0.56 hij 10.2 ± 0.9 f 29.4 ± 2.87 b
C1 38.6 ± 0.6 d – 2.6 ± 2 hij 14.4 ± 5.87 e 27.9 ± 6.93 bc
C2 40.9 ± 2.37 cd – 0.1 ± 0.21 k 3.2 ± 1.69 h 17.6 ± 3.08 d
C3 47.5 ± 1 c – – 1 ± 0.55 jk 6.8 ± 4.34 g
M1 36.9 ± 1.26 d – 2.3 ± 1.79 hij 11.2 ± 1.77 ef 26.5 ± 1.74 bc
M2 59.7 ± 4.5 b – – 0.01 ± 0.02 k 1.6 ± 2.7 ijk
M3 108.9 ± 11.82 a – – – –
Values are expressed as mean of two determinations for each of three trials. Means followed by the same letters within a column are not significant at P 0.05.
1
Table 5. Colour parameters of ice cream samples with citrus fibre (see samples nomenclature in Table 1).
Hunter Value1
Sample L a b
Values are expressed as mean of two determinations for each of three trials. Means followed by the same letters within a column are not significant at P 0.05.
1
Values are expressed as mean of two determinations for each of three trials. Means followed by the same letters within a column are not significant at P 0.05.
1
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