Effect of using different kinds and ratios of vegetable oils on ice cream quality characteristics

Foods

Volumn 7, Issue 7, 2018, Pages

  Güven, Mehmet ^a   Kalender, Murat ^a   Taşpinar, Tansu ^a  

^a CUKUROVA UNIVERSITY   (Turkey)

Author keywords

Hazelnut oil; Ice cream; Olive oil; Physicochemical; Sensory properties; Vegetable oil

Indexed keywords

EID: 85063197642     PISSN: None     EISSN: 23048158     Source Type: Journal    
DOI: 10.3390/foods7070104     Document Type: Article

References (22)

1. Li, Z.; Marshall, R.; Heymann, H.; Fernando, L. Effect of Milk Fat Content on Flavor Perception of Vanilla Ice Cream. J. Dairy Sci. 1997, 80, 3133-3141. [CrossRef]
2. Berger, K.G.; Larsson, K.; Friberg, S.E. Food Emulsions, 2nd ed.; Marcel Dekker: New York, NY, USA, 1990; pp. 367-444.
3. Goff, H.D. Advanced Dairy Chemistry: McSweeney. In Lipids, 3rd ed.; Springer: New York, NY, USA, 2006; ISBN 978-0-387-28813-0.
4. Goff, H.D. Ice Cream History and Folklore. 2006. Available online: http://www.foodsci.uoguelph.ca/dairyedu/ichist.html (accessed on 29 May 2018).
5. Johnson, M.E.; Kapoor, R.; McMahon, D.J.; McCoy, D.R.; Narasimmon, R.G. Reduction of Sodium and Fat Levels in Natural and Processed Cheeses: Scientific and Technological Aspects. Food Sci. Food Saf. 2009, 8, 252-268. [CrossRef]
6. The Association of Official Analytical Chemists. Official Methods of Analysis, 19th ed.; The Association of Official Analytical Chemists: Washington, DC, USA, 2012.
7. Official Method 941.08. Total Solids in Ice Cream and Frozen Desserts: Gravimetric Method; Official Method 941.08: Gaithersburg, MD, USA, 2005.
8. Goff, H.D.; Hartel, R.W. Mix Processing and Properties, 7th ed.; Springer: New York, NY, USA, 2013; pp. 121-154, ISBN 978-1-4614-6096-1.
9. Wehr, H.; Frank, J. Standard Methods for the Examination of Dairy Products; American Journal of Public Health: Washington, DC, USA, 2004; ISBN 978-0-87553-002-4.
10. Official Method 2000.18. Fat Content of Raw and Pasteurised Whole Milk: Gerber Method by Weight; Official Method 2000.18: Gaithersburg, MD, USA, 2004.
11. Association of Analytical Communities. International Official Methods of Analysis of AOAC International, 17th ed.; Association of Analytical Communities: Gaithersburg, MD, USA, 2000.
12. Marshall, R.T.; Goff, H.D.; Hartel, R.W. Ice Cream, 3rd ed.; Springer US: New York, NY, USA, 2003; ISBN 978-1-4615-0163-3.
13. Sung, K.K.; Goff, H.D. Effect of Solid Fat Content on Structure in Ice Creams Containing Palm Kernel Oil and High-Oleic Sunflower Oil. J. Food Sci. 2010, 75, 274-279. [CrossRef] [PubMed]
14. Balthazar, C.F.; Gaze, L.V.; Silva, H.L.A.; Pereira, C.S.; Franco, R.M.; Conte-Junior, C.A.; Silva, A.C.O. Sensory Evaluation of Bovine Milk Yoghurt with Inulin Addition. Int. J. Dairy Technol. 2015, 68, 281-290. [CrossRef]
15. Herald, T.; Aramouni, F.; Abu-Ghoush, M. Comparison Study of Egg Yolks and Egg Alternatives in French Vanilla Ice Cream. J. Texture Stud. 2008, 39, 284-295. [CrossRef]
16. Aime, D.B.; Arntfield, S.D.; Malcolmson, L.J.; Ryland, D. Textural Analysis of Fat Reduced Vanilla Ice Cream Products. Food Res. Int. 2001, 34, 237-246. [CrossRef]
17. Wassell, P.; Young, N.W.G. Food Applications of Trans Fatty Acids Substitutes. Int. J. Food Sci. Technol. 2007, 42, 503-517. [CrossRef]
18. Hui, Y.H.; Legaretta, I.G.; Cornillon, P.; Lim, M.H.; Murrell, K.D.; Nip, W.K. Handbook of Frozen Foods; CRC Press: New York, NY, USA, 2004; pp. 499-519, ISBN 9780824747121.
19. Ullah, R.; Nadeem, M.; Imran, M. Omega-3 Fatty Acids and Oxidative Stability of Ice Cream Supplemented with Olein Fraction of Chia (Salvia hispanica L.) Oil. Lipids Health Dis. 2017, 16. [CrossRef] [PubMed]
20. Bazmi, A.; Relkin, P. Effects of Processing Conditions on Structural and Functional Parameters of Whipped Dairy Emulsions Containing Various Fatty Acid Compositions. J. Dairy Sci. 2009, 92, 3566-3574. [CrossRef] [PubMed]
21. Akbari, M.; Eskandari, M.H.; Niakosari, M.; Bedeltavana, A. The Effect of Inulin on the Physicochemical Properties and Sensory Attributes of Low-Fat Ice Cream. Int. Dairy J. 2016, 57, 52-55. [CrossRef]
22. Moriano, M.E.; Alamprese, C. Organogels as novel ingredients for low saturated fat ice creams. LWT-Food Sci. Technol. 2017, 86, 371-376. [CrossRef]