Comparison study of egg yolks and egg alternatives in french vanilla ice cream

Journal of Texture Studies

Volumn 39, Issue 3, 2008, Pages 284-295

  Herald, Thomas J ^a   Aramouni, Fadi M ^a   Abu Ghoush, Mahmoud H ^b  

^a KANSAS STATE UNIVERSITY   (United States)

^b HASHEMITE UNIVERSITY   (Jordan)

Author keywords

Color analysis; Egg alternatives; Sensory; Texture analysis; Vanilla ice cream

Indexed keywords

GLYCINE MAX; ZEA MAYS;

EID: 44349173677     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2008.00143.x     Document Type: Article

References (31)

1. ADAPA, S., DINGELDEIN, H., SCHMIDT, K.A. HERALD, T.H. 2000. Rheological properties of ice cream mixes and frozen ice creams containing fat and fat replacers. J. Dairy Sci. 83, 2224 2229.
2. ALVAREZ, V.B., WOLTERS, C.L., VODOVOTZ, Y. JI, T. 2005. Physical properties of ice cream containing milk protein concentrates. J. Dairy Sci. 88, 862 871.
3. AOKI, H., TANEYAMA, O. INAMI, M. 1980. Emulsifying properties of soy protein: Characteristics of 7S and 11S proteins. J. Food Sci. 45, 534 535.
4. ARBUCKLE, W.S. 1950. Emulsifiers in ice cream. Ice Cream Trade J. 46 (10 106, 114.
5. ARBUCKLE, W.S. 1986. Ice Cream, The AVI Publishing Company, Inc, New York, NY.
6. ARYANA, K.J., HAQUE, Z.Z. GERARD, P.D. 2002. Influence of whey protein concentrate on the functionality of egg white and bovine serum albumin. Int. J. Food Sci. Technol. 37, 643 652.
7. BARFORD, N.M. 2001. The emulsifier effect. Dairy Ind. Int. 66 (1 32 33.
8. CHOUARD, G. 2004. More than gelling. Colloidal systems for permanent stabilization. Food Market. Technol. 18, 15 18.
9. CLARKE, C. 2004. The Science of Ice Cream, The Royal Society of Chemistry, Cambridge.
10. DERVISOGLU, M., YAZICI, F. AYEDEMIR, O. 2005. The effect of soy protein concentrate addition on the physical, chemical, and sensory properties of strawberry flavored ice cream. Eur. Food Res. Technol. 221, 466 470.
11. EUSTON, S.R. 1997. Emulsifiers in dairy products and dairy substitutes. In Food Emulsifiers and their Applications (G.L. Hassenheutl R. Hartel, eds.) pp. 111 146, Chapman & Hall, New York, NY.
12. FRISCHKNECT, C. 1945. Use of dried eggs in ice cream. Ice Cream Rev. 28 (10 41, 58, 60.
13. GARTI, N., ASERIN, A., STERNHEIN, B. MADAR, Z. 1997. Fenugreek galactomannans as food emulsions. LWT-Food Sci. Technol. 30, 305 311.
14. GOFF, H.D. JORDAN, W.K. 1989. Action of emulsifiers in promoting fat destabilization during the manufacture of ice cream. J. Dairy Sci. 72, 18 29.
15. INNOCENTE, N., CORRADINI, C., BLECKER, C. PAQUOT, M. 1999. Emulsifying properties of the total fraction and the hydrophobic fraction of bovine milk proteose-peptone. Int. Dairy J. 8, 981 985.
16. MARSHALL, R., GOFF, H.D. HARTEL, R.W. 2003. Ice Cream, Kluwer Academic Press, New York, NY.
17. MASUROVSKY, B.I. 1945. Egg solids improve ice cream quality. Ice Cream Trade J. 41 (9 56, 61.
18. MEILGAARD, M., CIVILLE, G.V. CARR, B.T. 1991. Sensory Evaluation Techniques, 2nd Ed., CRC Press, Boca Raton, FL.
19. MOONEN, H. BAS, H. 2004. Emulsifiers in Food Technology, Blackwell Publishing, Oxford.
20. MUSE, M.R. HARTEL, R.W. 2004. Ice cream structural elements that affect melting rate and hardness. J. Dairy Sci. 87, 1 10.
21. OHMES, R.L., MARSHALL, R.T. HEYMANN, H. 1998. Sensory and physical properties of ice creams containing milk fat or fat replacers. J. Dairy Sci. 81, 1222 1228.
22. PRINDIVILLE, E.A., MARSHALL, R.T. HEYMANN, H. 1999. Effect of milk fat on the sensory properties of chocolate ice cream. J. Dairy Sci. 82, 1425 1432.
23. RIR, L., FELDMAN, L., ASERIN, A. GARTI, N. 1994. Surface properties and emulsification behavior of denatured soy protein. J. Food Sci. 59, 606 607.
24. ROLAND, A.M., PHILLIPS, L.G. BOOR, K.J. 1999. Effects of fat content on the sensory properties, melting, color, and hardness of ice cream. J. Dairy Sci. 82, 32 38.
25. SCHMIDT, K., LUNDY, A., REYNOLDS, J. YEE, L.N. 1993. Carbohydrate or protein based fat mimicker effects on ice milk properties. J. Food Sci. 58, 761 763, 779.
26. TAKEDA, K., MATSUMURA, Y. SHIMIZU, M. 2001. Emulsifying and surface properties of wheat gluten under acidic conditions. J. Food Sci. 66, 393 399.
27. THARP, B.W., FORREST, B., SWAN, C., DUNNING, L. HILMOE, M. 1998. Basic factors affecting ice cream meltdown. In Ice Cream Proceedings of the International Symposium International Dairy Federation, Brussels, ed.) pp. 54 64, Athens, Greece.
28. TRGO, C. 2003. Texture in foods. In Semi-Solid Foods, Vol. 1 (B.M. McKenna, ed. Woodhead Publishing Ltd., Cambridge.
29. WHISTLER, R.L. BEMILLER, J.N. 1997. Carbohydrate Chemistry for Food Scientists, American Association for Cereal Chemists, Inc., St. Paul, MN.
30. YAO, J.J., TANTEERATARM, K. WEI, S. 1990. Effects of maturtion and storage on solubiliy, emulsion stability, and gelation properties of isolated soy proteins. JAOCS 67, 974 979.
31. ZAYAS, J.F. 1997. Functionality of Proteins in Food, Springer-Verlag, New York, NY.