Grape, raisin and sugarcane molasses as potential partial sucrose substitutes in chocolate ice cream: A feasibility study

International Dairy Journal

Volumn 76, Issue , 2018, Pages 18-29

  Soukoulis, Christos ^a   Tzia, Constantina ^b  

^a LUXEMBOURG INSTITUTE OF SCIENCE AND TECHNOLOGY   (Luxembourg)

^b NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

[No Author keywords available]

Indexed keywords

MELTING; SUGAR (SUCROSE);

AIR CELLS; CONSISTENCY COEFFICIENT; FEASIBILITY STUDIES; ICE CREAMS; QUANTITATIVE DESCRIPTIVE ANALYSIS; SUGARCANE MOLASSES; THERMOPHYSICAL; WELL BALANCED;

ICE;

EID: 85030162292     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2017.08.004     Document Type: Article

References (51)

1. Alvarez, V.B., Ice cream and related products. Clark, S., Costello, M., Drake, M., Bodyfelt, F., (eds.) The sensory evaluation of dairy products, 2008, Springer US, New York, NY, USA, 271–331.
2. Alvarez, V.B., Wolters, C.L., Vodovotz, Y., Ji, T., Physical properties of ice cream containing milk protein concentrates. Journal of Dairy Science 88 (2005), 862–871.
3. Anema, S.G., Lowe, E.K., Li, Y., Effect of pH on the viscosity of heated reconstituted skim milk. International Dairy Journal 14 (2004), 541–548.
4. Ares, G., Barreiro, C., Deliza, R., Gámbaro, A., Alternatives to reduce the bitterness, astringency and characteristic flavour of antioxidant extracts. Food Research International 42 (2009), 871–878.
5. Aroulmoji, V., Mathlouthi, M., Feruglio, L., Murano, E., Grassi, M., Hydration properties and proton exchange in aqueous sugar solutions studied by time domain nuclear magnetic resonance. Food Chemistry 132 (2012), 1644–1650.
6. Augustin, M.A., Clarke, P.T., Skim milk powders with enhanced foaming and steam-frothing properties. Dairy Science and Technology 88 (2008), 149–161.
7. Bahramparvar, M., Tehrani, M.M., Application and functions of stabilizers in ice cream. Food Reviews International 27 (2011), 389–407.
8. Balthazar, C.F., Silva, H.L.A., Celeguini, R.M.S., Santos, R., Pastore, G.M., Junior, C.A.C., et al. Effect of galactooligosaccharide addition on the physical, optical, and sensory acceptance of vanilla ice cream. Journal of Dairy Science 98 (2015), 4266–4272.
9. Balthazar, C.F., Silva, H.L.A., Vieira, A.H., Neto, R.P.C., Cappato, L.P., Coimbra, P.T., et al. Assessing the effects of different prebiotic dietary oligosaccharides in sheep milk ice cream. Food Research International 91 (2017), 38–46.
10. Bolliger, S., Wildmoser, H., Goff, H.D., Tharp, B.W., Relationships between ice cream mix viscoelasticity and ice crystal growth in ice cream. International Dairy Journal 10 (2000), 791–797.
11. Bourne, M.C., Correlation between physical measurements and sensory assessments of texture and viscosity. Food texture and viscosity, 2nd ed., 2002, Academic Press, London, UK, 293–323.
12. Buttriss, J.L., Food reformulation: The challenges to the food industry. Proceedings of the Nutrition Society 72 (2013), 61–69.
13. Caraux, G., Pinloche, S., A software for analysing and visualising data. Bioinformatics 21 (2005), 1280–1281.
14. Chang, Y., Hartel, R.W., Measurement of air cell distributions in dairy foams. International Dairy Journal 12 (2002), 463–472.
15. Chen, C.S., Thermodynamic analysis of the freezing and thawing of foods: Ice content and Mollier diagram. Food Science 50 (1985), 1163–1166.
16. Chen, J.C.P., Chou, C.C., Cane sugar handbook: A manual for cane sugar manufacturers and their chemists. 1993, John Wiley & Sons, London, UK.
17. Cook, K.L.K., Hartel, R.W., Mechanisms of ice crystallization in ice cream production. Comprehensive Reviews in Food Science and Food Safety 9 (2010), 213–222.
18. Daw, E., Hartel, R.W., Fat destabilization and melt-down of ice creams with increased protein content. International Dairy Journal 43 (2015), 33–41.
19. De Wijk, R.A., Terpstra, M.E.J., Janssen, A.M., Prinz, J.F., Perceived creaminess of semi-solid foods. Trends in Food Science and Technology 17 (2006), 412–422.
20. Dogan, M., Kayacier, A., Toker, Ö.S., Yilmaz, M.T., Karaman, S., Steady, dynamic, creep, and recovery analysis of ice cream mixes added with different concentrations of xanthan gum. Food and Bioprocess Technology 6 (2013), 1420–1433.
21. E, X., Pei, Z.J., Schmidt, K.A., Ice cream: Foam formation and stabilization – A review. Food Reviews International 26 (2010), 122–137.
22. Goff, H.D., Hartel, R.W., Ice cream structure. Ice cream, 2013, Springer US, New York, NY, USA, 313–352.
23. Goff, H.D., Hartel, R.W., Analyzing frozen desserts. Ice cream, 2013, Springer US, New York, NY, USA, 403–436.
24. Hagiwara, T., Hartel, R.W., Effect of sweetener, stabilizer, and storage temperature on ice recrystallization in ice cream. Journal of Dairy Science 79 (1996), 735–744.
25. Hartel, R.W., Ergun, R., Vogel, S., Phase/state transitions of confectionery sweeteners: Thermodynamic and kinetic aspects. Comprehensive Reviews in Food Science and Food Safety 10 (2011), 17–32.
26. Jaffé, W.R., Nutritional and functional components of non centrifugal cane sugar: A compilation of the data from the analytical literature. Journal of Food Composition and Analysis 43 (2015), 194–202.
27. Karaman, S., Toker, Ö.S., Yüksel, F., Çam, M., Kayacier, A., et al. Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: Technique for order preference by similarity to ideal solution to determine optimum concentration. Journal of Dairy Science 97 (2014), 97–110.
28. Labbafi, M., Thakur, R.K., Vial, C., Djelveh, G., Development of an on-line optical method for assessment of the bubble size and morphology in aerated food products. Food Chemistry 102 (2007), 454–465.
29. Lesschaeve, I., Noble, A.C., Polyphenols: Factors influencing their sensory properties and their effects on food and beverage preferences. American Journal of Clinical Nutrition 81 (2005), 330S–335S.
30. Miller-Livney, T., Hartel, R.W., Ice recrystallization in ice cream: Interactions between sweeteners and stabilizers. Journal of Dairy Science 80 (1997), 447–456.
31. Moriano, M.E., Alamprese, C., Honey, trehalose and erythritol as sucrose-alternative sweeteners for artisanal ice cream. A pilot study. LWT - Food Science and Technology 75 (2017), 329–334.
32. Muse, M.R., Hartel, R.W., Ice cream structural elements that affect melting rate and hardness. Journal of Dairy Science 87 (2004), 1–10.
33. Patmore, J.V., Goff, H.D., Fernandes, S., Cryo-gelation of galactomannans in ice cream model systems. Food Hydrocolloids 17 (2003), 161–169.
34. Phillips, L.G., Schulman, W., Kinsella, J.E., pH and heat treatment effects on foaming of whey protein isolate. Journal of Food Science 55 (1990), 1116–1119.
35. Regand, A., Goff, H.D., Structure and ice recrystallization in frozen stabilized ice cream model systems. Food Hydrocolloids 17 (2003), 95–102.
36. Sabanis, D., Tzia, C., Papadakis, S., Effect of different raisin juice preparations on selected properties of gluten-free bread. Food and Bioprocess Technology 1 (2008), 374–383.
37. Sakurai, K., Kokubo, S., Hakamata, K., Tomita, M., Yoshida, S., Effect of production conditions on ice cream melting resistance and hardness. Milchwissenschaft 51 (1996), 451–454.
38. Sato, Y., Miyawaki, O., Analysis of hydration parameter for sugars determined from viscosity and its relationship with solution parameters. Food Chemistry 190 (2016), 594–598.
39. Soukoulis, C., Chandrinos, I., Tzia, C., Study of the functionality of selected hydrocolloids and their blends with κ-carrageenan on storage quality of vanilla ice cream. LWT - Food Science and Technology 41 (2008), 1816–1827.
40. Soukoulis, C., Fisk, I., Innovative ingredients and emerging technologies for controlling ice recrystallization, texture, and structure stability in frozen dairy desserts: A review. Critical Reviews in Food Science and Nutrition 56 (2016), 2543–2559.
41. Soukoulis, C., Lyroni, E., Tzia, C., Sensory profiling and hedonic judgement of probiotic ice cream as a function of hydrocolloids, yogurt and milk fat content. LWT-Food Science and Technology 43 (2010), 1351–1358.
42. Soukoulis, C., Rontogianni, E., Tzia, C., Contribution of thermal, rheological and physical measurements to the determination of sensorially perceived quality of ice cream containing bulk sweeteners. Journal of Food Engineering 100 (2010), 634–641.
43. Soukoulis, C., Tzia, C., Response surface mapping of the sensory characteristics and acceptability of chocolate Ice cream containing alternate sweetening agents. Journal of Sensory Studies 25 (2010), 50–75.
44. Stampanoni-Koeferli, C.R., Piccinali, P., Sigrist, S., The influence of fat, sugar and non-fat milk solids on selected taste, flavor and texture parameters of a vanilla ice-cream. Food Quality and Preference 7 (1996), 69–79.
45. Sun-Waterhouse, D., Edmonds, L., Wadhwa, S.S., Wibisono, R., Producing ice cream using a substantial amount of juice from kiwifruit with green, gold or red flesh. Food Research International 50 (2013), 647–656.
46. Trgo, C., Koxholt, M., Kessler, H.G., Effect of freezing point and texture regulating parameters on the initial ice crystal growth in ice cream. Journal of Dairy Science 82 (1999), 460–465.
47. Tribby, D., Yogurt. Clark, S., Costello, M., Drake, M., Bodyfelt, F., (eds.) The sensory evaluation of dairy products, 2008, Springer US, New York, NY, USA, 191–223.
48. Varela, P., Pintor, A., Fiszman, S., How hydrocolloids affect the temporal oral perception of ice cream. Food Hydrocolloids 36 (2014), 220–228.
49. Varzakas, T., Labropoulos, A., Other sweeteners. Varzakas, T., Labropoulos, A., Anestis, S., (eds.) Sweeteners: Nutritional aspects, applications and production technology, 2012, CRC Press, Boca Raton, FL, USA, 175–208.
50. Wei, Q., Wolf-Hall, C., Hall, C.A. III, Application of raisin extracts as preservatives in liquid bread and bread systems. Journal of Food Science 74 (2009), M177–M184.
51. Whelan, A.P., Vega, C., Kerry, J.P., Goff, H.D., Physicochemical and sensory optimisation of a low glycemic index ice cream formulation. International Journal of Food Science and Technology 43 (2008), 1520–1527.