Application of skimmed milk freeze concentrated in production of ice cream: physical, chemical, structural and rheological properties

• Autor(a) principal: CAMELO-SILVA,Callebe
• Data de Publicação: 2022
• Outros Autores: BARROS,Eulália Lopes da Silva, CANELLA,Maria Helena Machado, VERRUCK,Silvani, PRESTES,Amanda Alves, VARGAS,Maryella Osório, MARAN,Bruna Marchesan, ESMERINO,Erick Almeida, SILVA,Ramon, BALTHAZAR,Celso Fasura, CALADO,Veronica Maria de Araujo, PRUDÊNCIO,Elane Schwinden
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100520
• topic: concentrated milk; ice cream; physical properties; rheology; power law model; casson model

Abstract Freeze concentration process was used to concentrate milk until the third stage of freeze concentration. Thus, two samples of ice creams were manufacture, one with milk and the other with concentrated milk from the first stage of block freeze concentration, and denominated ice cream 1 and ice cream 2, respectively. Both ice creams were characterized according to physicochemical characteristics, overrun, microscopy, melting rate, texture, color, and rheological properties. The use of concentrated milk influenced the physicochemical properties of ice cream 2, promoting an increase in the total solids, protein, carbohydrates, and ashes content. Moreover, it was noted that ice cream 2 had a higher overrun, lower firmness, smaller ice crystals, and tended to color greenish and yellowish, however had a higher melting rate and larger hysteresis area. The models of the Power Law and Casson satisfactorily described the rheological behavior of ice creams, which proved to be a Newtonian fluid.