Markowska Joanna, Tyfa Agnieszka, Drabent Anna, Stępniak Artur
Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology-State Research Institute (IBPRS-PIB), Department of Refrigeration Technology and Technique, Marszalka J. Pilsudzkiego 84 Avenue, 92-202 Lodz, Poland.
Unit of Biophysical Chemistry, Department of Physical Chemistry, Faculty of Chemistry, University of Lodz, Pomorska 163/165 Street, 90-236 Lodz, Poland.
Foods. 2023 Dec 14;12(24):4481. doi: 10.3390/foods12244481.
Ice cream is a popular frozen food consumed worldwide throughout the year. However, as a thermally unstable product, it requires proper cold chain management. Thermal fluctuations alter the physicochemical properties of ice cream and reduce its quality. This study was conducted to evaluate the physicochemical and sensory properties of ice cream containing different amounts (0.5; 0.8; 1.0%) of a multimineral preparation from Atlantic red algae. The effect of thermal shock on the quality of ice cream after preparation and 90 days of frozen storage was studied. The addition of a multimineral component slightly increased the freezing and glass transition temperatures of the ice cream. The overrun of the ice cream ranged from 48.55 to 52.78% and decreased with the frozen storage time, but the samples with 0.8 and 1.0% mineral content had the most stable overrun in terms of storage time and thermal fluctuations. Ice cream stored for both 7 and 90 days showed a similar melting behavior, although a shift in the melting curves was observed after long frozen storage. The samples exposed to the thermal treatment had lower melting rates by 39.2-59.9% and 55.2-65.4% for 7-day and 90-day stored ice cream, respectively. The hardness parameters of the ice cream did not change significantly under the conditions applied, so the fragility of the ice cream and its fluffiness did not seem to be affected. The organoleptic evaluation showed that ice cream with a mineral content of 0.8% was the most acceptable in terms of taste, texture, and overall acceptability. The applied mineral and sucrose content ratios did not alter the main physicochemical and organoleptic parameters, but significantly affected the nutrient density of the ice cream.
冰淇淋是一种广受欢迎的冷冻食品，全年在全球范围内都有消费。然而，作为一种热不稳定产品，它需要适当的冷链管理。温度波动会改变冰淇淋的物理化学性质并降低其品质。本研究旨在评估含有不同量（0.5%；0.8%；1.0%）大西洋红藻多矿物质制剂的冰淇淋的物理化学和感官特性。研究了热冲击对制备后以及冷冻储存90天后冰淇淋品质的影响。添加多矿物质成分略微提高了冰淇淋的冷冻温度和玻璃化转变温度。冰淇淋的膨胀率在48.55%至52.78%之间，并随冷冻储存时间而降低，但矿物质含量为0.8%和1.0%的样品在储存时间和温度波动方面具有最稳定的膨胀率。储存7天和90天的冰淇淋显示出相似的融化行为，尽管在长时间冷冻储存后观察到融化曲线有所偏移。对于储存7天和90天的冰淇淋，经过热处理的样品融化速率分别降低了39.2 - 59.9%和55.2 - 65.4%。在所应用的条件下，冰淇淋的硬度参数没有显著变化，因此冰淇淋的脆性和蓬松度似乎没有受到影响。感官评价表明，矿物质含量为0.8%的冰淇淋在口感、质地和总体可接受性方面最受欢迎。所应用的矿物质和蔗糖含量比例没有改变主要的物理化学和感官参数，但显著影响了冰淇淋的营养密度。
