Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.
Acta Sci Pol Technol Aliment. 2020 Oct-Dec;19(4):425-433. doi: 10.17306/J.AFS.0784.
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.
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.
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.
It could be concluded that using a KC+C80 stabilizer blend improved the whipping and texture properties, viscosity, and organoleptic properties of whipped cream.
搅打奶油是一种常用于甜点和蛋糕装饰的乳制品乳化剂。几种稳定剂被用于获得质量好且具有稳定顶饰的搅打奶油。本研究旨在评估使用不同稳定剂混合物制备的搅打奶油的感官、质地和搅打特性。
在这项研究中，使用了 0.04%的不同稳定剂，包括羧甲基纤维素（CMC）、κ-卡拉胶（KC）或 KC 与 cremodan se 30（C30）、80（C80）或 216（C 216）以 3:1 的比例混合，用于制备搅打奶油样品。评估了搅打特性（搅打时间、膨胀率和泡沫稳定性）、黏度、质地和感官特性。
研究结果表明，使用 KC+C80 混合物可获得最短的搅打时间（76 秒）和最高的膨胀率（120%）。此外，通过使用这些稳定剂和更合适的黏度获得了明显的变化，使用 KC+C80 混合物可获得更高的硬度（4.38 N）和内聚性（0.53）值，以及更低的弹性（4.65 毫米）、咀嚼性（5.60 mJ）和粘性（8.66 mJ）值。获得的数据表明，所有搅打奶油样品在感官上都可接受，并且使用 KC+C80 混合物制备的搅打奶油在风味、质地、外观和整体可接受性方面得分最高。
可以得出结论，使用 KC+C80 稳定剂混合物可以改善搅打奶油的搅打和质地特性、黏度和感官特性。
