Evaluation of non fat solids substitutes (NSL) in a hard dairy ice cream mix with vegetable fat;Evaluación de sustituyentes de sólidos no grasos (SNG) en una mezcla de helado duro de leche con grasa vegetal

Vitae

Volumn 19, Issue 2, 2012, Pages 197-206

  López B, Francy N ^a   Sepúlveda V, José U ^a  

^a UNIVERSIDAD NACIONAL DE COLOMBIA   (Colombia)

Author keywords

Freezing point; Ice cream; Melting; Non fat milk solids; Replacements

Indexed keywords

CALCIUM; FAT; MILK FAT; PHOSPHORUS; VEGETABLE OIL;

ACIDITY; ARTICLE; ASH; FOOD FREEZING; FOOD PROCESSING; ICE CREAM; MELTING POINT; MILK; NON FAT MILK SOLID; PH; PHYSICAL CHEMISTRY; VISCOSITY;

EID: 84867026081     PISSN: 01214004     EISSN: 21452660     Source Type: Journal    
DOI: None     Document Type: Article

References (53)

1. Mojica-F TR, Castellanos D, Bernal N. Agenda prospectiva de investigación y desarrollo tecnológico de la cadena láctea colombiana [internet]. Bogotá (CO): Ministerio de Agricultura; 2007 [updated 2007 Nov 12; cited 2009 Oct 12]. Available from: http://www.minagricultura.gov.co/archivos/lacteos.pdf.
2. Álvarez V, Wolters C, Vodovotz Y, Ji T. Physical Properties of Ice Cream Containing Milk Protein Concentrates. J Dairy Sci. 2005 Mar; 88 (3): 862-871.
3. Echavarria J, Gómez M. Elaboración de un helado de bajo aporte calórico [bachelor's thesis]. [Medellín]: Universidad Nacional de Colombia; 2003. 126 p.
4. Instituto Nacional de Vigilancia y Control de Medicamentos y Alimentos. Resolución 2310 de 1986 por la cual se legisla el procesamiento, composición, requisitos, transporte y comercialización de los Derivados Lácteos. Bogotá, Colombia: Ministerio de Salud; 1986. 41 p.
5. Jaramillo M, Mejia I, Sepulveda J. Principios de procesamiento y control de calidad de leches. Medellín, Colombia: Universidad Nacional de Colombia; 1999. 238p.
6. López-Marin B. Diseño de un producto de uso específico a partir de banano, coadyuvante en el mantenimiento o mejoramiento de la salud [master's thesis]. [Medellín]: Universidad de Antioquia; 2008. 140 p.
7. Corrales L, Sepúlveda U. La leche, su procesamiento y control. Medellín, Colombia: Universidad Nacional de Colombia; 2005. 325p.
8. Arbuckle WS. Ice Cream. New York, USA: AVI, editor; 1996. 349 p.
9. Soler L. Development of non-dairy frozen dessert containing soy protein and coconut milk [bachelor's thesis]. [Louisiana]: Louisiana State University and Agricultural and Mechanical College; 2005. 84 p.
10. Marshall R, Goff D. Ice cream. New York, USA: Publishers KAP; 2003. 375 p.
11. Instituto Colombiano de Normas Técnicas y Certif icación. Norma Técnica Colombiana. NTC1239. Helados. Bogotá: ICONTEC; 2002. p. 1-18.
12. Aime D, Artfield S, Malcolmson L, Ryland D. Textural analysis of fat reduced vanilla ice cream products. Food Res Int. 2001; 34 (2-3): 237-246.
13. Akalm A, Karagözlü C, Ünal G. Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin. Eur Food Res Technol. 2008 Jun; 227 (3): 889-895.
14. Goff H, Davison V, Capp E. Viscosity of ice cream at pasteurization temperature. J Dairy Sci. 1994 Aug; 77 (8): 2207-2013.
15. AOAC International. Official methods of analysis of AOAC International. Gaithersburg, USA: Arlington; 2000. Vol II. Cap 33. 71p
16. Abd El-Rahman A, Madkor S, Ibrahim F, Kilara A. Physical Characteristics of Frozen Desserts Made with Cream, Anhydrous Milk Fat, or Milk Fat Fractions. J Dairy Sci. 1997 Sept; 80 (9): 1926-1935.
17. Specter SE, Setser CS. Sensory and physical properties of a reduced calory frozen dessert system made with milk fat and sucrose substitutes. J Dairy Sci. 1994 Mar; 77 (3): 708-717.
18. Torricella R, Zamora E, Pulido H. Evaluación sensorial aplicada a la Investigación, desarrollo y control de alimentos. La Habana, Cuba: Editorial Universitaria; 2007. 135p.
19. Kuelh R. Diseño de experimentos. Principios Estadísticos Para el Análisis y Diseño de Investigaciones. Ciudad de México, México: Thompson Editores; 2001. 666 p.
20. Patel M, Baer R, Acharya M. Increasing the Protein Content of Ice Cream. J Dairy Sci. 2006 May; 89 (5): 1400-1406.
21. Flórez C. Prueba de un nuevo estabilizante-emulsificante para helado comercial [bachelor's thesis]. [Medellín]: Universidad Nacional de Colombia; 2003. 74p.
22. Agudelo JP. Determinación del tiempo óptimo de maduración del helado comercial utlizando dos tipos de estabilizantes emulsificantes [bachelor's thesis]. [Medellín]: Universidad Nacional de Colombia; 1989. 107p.
23. O'Regan J, Mulvihill D. Preparation, characterisation and selected functional properties of sodium caseinate-maltodextrin conjugates. Food Chem. 2009 Aug 15; 115 (4): 1257-1267.
24. Loret C, Meunier V, Frith W, Fryer P. Rheological characteristics of the gelation behaviour of maltodextrin aqueous solutions. Carbohydr Polym. 2004 Aug 30; 57 (2): 153-163.
25. Cottrell J, Pass G, Phillips G. The effect of stabilizers on the viscosity of an ice cream. J Sci Sood Agr. 1980 Oct; 31 (10): 1066-1070.
26. Goff H, J. DV. Flow characteristics and holding time calculations of ice cream mixes in HTST holding tubes. J Food Prot. 1992; 55 (1): 34-37.
27. Baer RJ, Wolkow MD, Kasperson KM. Effect of emulsifiers on the body and texture of low fat ice cream. J Dairy Sci. 1997 Dec; 80 (12): 3123-3132.
28. Kus S, Altan A, Kaya A. Rheological behavior and time-dependent characterization of ice cream mix different salep content. J Texture Stud. 2005 Jun; 36 (3): 273-288.
29. Bourriot S, Garnier C, Doublier J. Phase separation, rheology and structure of micellar casein-galactomannan mixtures. Int Dairy J. 1999 Mar; 9 (3-6): 353-357.
30. Muse M, Hartel R. Ice cream structural elements that affect melting rate and hardness. J Dairy Sci. 2004 Jan; 87 (1): 1-10.
31. Sourdet S, Relkin P, César B. Effects of milk protein type and pre-heating on physical stability of whipped and frozen emulsions. Colloid Surface B. 2003 Sep; 31 (1-4): 55-64.
32. Murtaza A, Ud Din M, Huma N, Shabbir A, Mahmood S. Quality Evaluation of Ice Cream Prepared with Different Stabilizers/ Emulsifier Blends. Int J Agr Biol. 2004; 6 (1): 65-67.
33. Abdullah M, Saleem-ur-Rehman., Zubair H, Saeed H, S. K, Shahid M. Effect of Skim Milk in Soymilk Blend on the Quality of Ice Cream. Pak J Nutr. 2003; 2 (5): 305-311.
34. Bylund G. Manual de industrias lácteas. Madrid, España: Libros M-P, editor; 2003. 436 p.
35. Hernández M. Alimentación infantil. Madrid, España: Díaz de Santos; 2001. 235 p.
36. Timm F. Fabricación de helados. Zaragoza, España: Acribia; 1989. 317 p.
37. Tester R, Karkalas J, Qi X. Starch-composition, fine structure and architecture. J Cereal Sci. 2004 Mar; 39 (2): 151-165.
38. Turan S, Kirkland M, Trusty PA, Campbell I. Interaction of fat and air in ice cream. Dairy Ind Int 1999; 64 (1): 27-31.
39. Schmidt K. Effect of milk protein and stabilizer on ice milk. J Food Quality. 1994 Mar; 17 (1): 9-19.
40. Goff D. Colloidal Aspects of Ice Cream-A Review. Int Dairy Journal. 1997 Jun-Jul; 7 (6-7): 363-373.
41. Chiang W, Shih C, Chu Y. Functional properties of soy protein hydrolysate produced from a continuous membrane reactor system. Food Chem. 1999 May; 65 (2): 189-194.
42. Jaskulka FJ, Smith DE, Larntz K. Development of an empirical model to predict the freezing point of ice cream mix. Milchwissenschaft. 1995; 50 (1): 26-30.
43. Romero del Castillo R, Mestres R. Productos lácteos: Tecnología. Cataluña, España: Universidad Politécnica de Cataluña; 2004. 228 p.
44. Sakurai K, Kokubo K, Hakamata M, Yoshida S. Effect of production conditions on ice cream melting resistance. Milchwissenschaft. 1996; 51 (8): 451-454.
45. Cornell H, Hoveling A. Wheat chemistry and utilization. Lancaster, USA: Springer Netherlands; 1998. 426 p.
46. Lawal OS, Adebowale KO, Oderinde RA. Functional properties of amylopectin and amylose fractions isolated from bambarra groundnut (Voandzeia subterranean) starch. Afr J Biotechnol. 2004 Aug; 3 (8): 399-404.
47. Jiménez A. Valor nutritivo de la proteína de soya. Investigación y Ciencia. 2006; 14 (36): 29-34.
48. Jambrak A, Lelas V, Mason T, Krešic G, Badanjak M. Physical properties of ultrasound treated soy proteins. J Food Eng. 2009 Aug; 93 (4): 386-393.
49. Matemu A, Kayahara H, Murasaw, et al. Improved emulsifying properties of soy proteins by acylation with saturated fatty acids. Food Chem. 2011 Jan; 124 (2): 596-602.
50. Amiot J. Ciencia y tecnología de la leche, principios y aplicaciones. Zaragoza, España: Acribia; 1991. 324 p.
51. Singh P, Kumar R, Sabapathy S, Bawa A. Functional and Edible Uses of Soy Protein Products. Compr Rev Food Sci F. 2008 Jan; 7 (1): 14-28.
52. Swanson RB, Vondekamp SL, Knight CN. Functionality of Soy Milks as a Substitute for Cow's Milk in Food Products: Muffins, Ice Cream, Quiche, Popovers. J Am Diet Assoc. 2006; 106 (8): A42.
53. 2 treatments. Food Chem. 2011 Aug; 127 (3): 1007-1013.