Effect of Date Syrup as substitute with sugar on the physicochemical, rheological and sensory properties of vanilla Ice Cream on Based whey

Document Type : Complete scientific research article

Authors

1 M.Sc graduate Student, Faculty of Food Science, Gorgan University of Agricultural Sciences and Natural Resources, Iran.

2 Faculty member, Department of Food Science, Gorgan University of Agricultural Sciences and Natural Resources, Iran.

Abstract

Induction: Given the nutritional value of the dates, and the Iran national convention as the leading manufacturer in the world to date, allowing the use of products derived from the processing of date deemed to be necessary. Whey cheese factories waste material component is considered to have a high nutritional value of and yet the price is far lower than in milk as a result of use of this material has value.
Material and method: In this study, four alternative levels of date syrup (25, 50, 75 and 100%) instead of vanilla sugar production based on whey was used, and the parameters sensory physicochemical and rheological behavior discussed.
Results: The results of this study showed that with increasing the percentage of substitution of date syrup with sugar in ice cream formulation due to the decrease in the strength of ice cream texture, the amount of overrun decreased so that the rate of overrun in the control sample was 54.5% and in the sample containing 100% date syrup was 42.5 %. The melting resistance index was a similar trend that in the blank sample was 20.54 minutes and in the sample containing 100% date syrup was 14.43 minutes. In addition, the viscosity index decreased significantly at the level of 5% and increase the percentage of visible substitution discolor samples of ice cream was produced by. The flow behavior index for all samples was less than 1. Analysis of the sensory properties of ice cream manufacturing production showed that 50% date syrup substitution sugar with the best properties of the sense of sight was appraiser.
Conclusion: According to the results, it can be concluded that the use of date sap is a good alternative to sugar in ice cream formulation.
Induction: Given the nutritional value of the dates, and the Iran national convention as the leading manufacturer in the world to date, allowing the use of products derived from the processing of date deemed to be necessary. Whey cheese factories waste material component is considered to have a high nutritional value of and yet the price is far lower than in milk as a result of use of this material has value.
Material and method: In this study, four alternative levels of date syrup (25, 50, 75 and 100%) instead of vanilla sugar production based on whey was used, and the parameters sensory physicochemical and rheological behavior discussed.
Results: The results of this study showed that with increasing the percentage of substitution of date syrup with sugar in ice cream formulation due to the decrease in the strength of ice cream texture, the amount of overrun decreased so that the rate of overrun in the control sample was 54.5% and in the sample containing 100% date syrup was 42.5 %. The melting resistance index was a similar trend that in the blank sample was 20.54 minutes and in the sample containing 100% date syrup was 14.43 minutes. In addition, the viscosity index decreased significantly at the level of 5% and increase the percentage of visible substitution discolor samples of ice cream was produced by. The flow behavior index for all samples was less than 1. Analysis of the sensory properties of ice cream manufacturing production showed that 50% date syrup substitution sugar with the best properties of the sense of sight was appraiser.
Conclusion: According to the results, it can be concluded that the use of date sap is a good alternative to sugar in ice cream formulation.

Keywords

References

  1. Abd El-Rahman, A.M., Madkor, S.A.S., Ibrahim, S., and Kilara, A. 1997. Physical characteristics frozen desserts made with cream anhydrous milk or milk fat fractions. J. of Dairy Science. 80: 9.1926-1935.
  2. Akalin, A.S. and Erisir, D. 2008. Effect of inulin and oligofructose on the rheological characteristics and probiotic culture survival in low fat probiotic ice cream. J. of Food Science. 73: 4.184-188.
  3. Akin, M.B., AkIn, M.S. and KirmacI, Z. 2007. Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream. Food Chemistry. 104: 1.93-99.
  4. Al-Farsi M., Alasalvar C., Morris A, Baron M. and Shahidi F. 2005. Compositional and sensory characteristics of three native sun-dried date (Phoenix dactylifera L.) varieties grown in Oman. J. of Agricultural and Food Chemistry.53:19.7586–7591.
  5. Amiri Aghdaei, S.S., Amiri, M., Rezaei, R., Dadpour, M., and Khomeiri, M. 2010. Effect of isfarzeh and basil seed mucilages on physicochemical rheological and sensory properties of ice cream. J. of Innovation and Research Food Industrial.1: 1. 23-38. (In Persian)
  6. Bahramparvar, M., Haddad Khodaparast, M.H., and Mohamad Amini, A. 2006. Effect of substitution of carboxymethylcelluose and salep gums with Lallmantia royleana hydrocolloid on ice cream properties. J. of Iranian Food Science and Technology Research. 4: 1. 37-47. (In persian)
  7. Bashir Hashim, I. 2009. Characteristics and acceptance of yogurt containing date palm products. J. of Dairy Science. 5:11. 5403-5407.
  8. Bazragh, Ch.E., and Mazaheri Tehrani, M. 2010. Effect of total solids ice cream with almonds on its sensory properties. J. of Food Science and Technology Research. 3: 1. 19-26. (In Persian)
  9. Bhandari, V.  2002.  Ice Cream Manufacture and Technology. J. of International Dairy. 12: 5.48-482.
  10. Milani, E., Baghaei, H., and Mortazavi, S.A. 2011. Evaluation of dates syrup and guar gum addition on physicochemical, viscosity and textural properties of low fat orange yog-ice cream. J. of Iranian Food Science and Technology Research. 7: 2. 115-120.
  11. Goff, H., Davidson, V. and Cappi, E. 1994. Viscosity of ice cream mix at pasteurization temperatures. J. of Dairy Science. 77: 8.2207-2213. 
  12. Issariyachaikul, K. 2008. Development of modified fat ice cream products using inulin as a fat replacer, M.Sc. Thesis, Mahidol University, 89.
  13. Lee, F.Y., and White, C.H. 1991. Effect of ultra-filtration retentate and whey protein concentrates of ice cream quality storage. J. of Dairy Science. 74: 4.1170-1180.
  14. Lindon, J.C., Tranter G.E. and Koppenaal, R. 2000. Encyclopedia of spectroscopy and spectrometry. Academic Press. 603-605.
  15. Milani, E. and Koochaki, A. 2010. The effects of date syrup and guar gum on physical, rheological and sensory properties of low fat frozen yoghurt dessert. International J. of Dairy Technology. 64: 1.121-129.
  16. Mitschka, P. 1982. Simple conversion of Brookfield R.V.T. readings into viscosity functions. Rheologica Acta. 21: 2. 207-209.
  17. Muse, M.R. and Hartel, R.W. 2004. Ice cream structural elements that affect melting rate and hardness. J. of Dairy Science. 87: 1.1-10.
  18. Paton, A., Harley, M.R. and Harley, M.M. 1999. Basil: the genus ocimum (edited by R. Hiltumen & Y. Holm). The Netherlands: Harwood Academic Publishers. 1–38.
  19. Razavi, M.E., Najafi, H.B., and Mazaheri Tehrani, M. 2001. Impact sweet whey on the characteristics of soft ice cream. J. of Food Science and Technology Agriculture. 32: 3.619-623. (In Persian)
  20. Regand, A. and Douglas Goff, H. 2003. Structure and ice recrystallization in frozen stabilized ice cream model systems. J. of Food Hydrocolloids. 17: 1.95-102
  21. Sakurai K., Kokubo, S., Hakamata, K., and Tomita, M.Y.S. 1996. Effect of production conditions on ice cream melting resistance and hardness. Milchwissenschaft. 51: 8. 451–4
  22. Senaka Ranadheera, C., Evans, C.A., Adams, M.C. and Baines, S.K. 2013. Reduction of probiotic ice cream from goat’s milk and effect of packaging materials on product quality. Small Ruminant Research. 112: 1. 174-180.
  23. Sofjan, R.P. and Hartel, R.W. 2004. Effect of overrun on structural and physical characteristics of ice cream. J. of International Dairy. 14: 3.255-262.
  24. Soukoulis, C. and Tzia, C. 2008. Impact of the acidification process, hydrocolloids and protein fortifiers on the physical and sensory properties of frozen yogurt. J. of International Dairy Technology. 61: 2.170-177.
  25. Steinholth, K. and Holth, J.H. 1999. Deconcentrated whey syrup in ice cream. J. of Meiriposten. 80: 1. 555-557.
Food Processing and Preservation Journal
Volume 12, Issue 2
April 2021
Pages 157-170

Files

Share

How to cite

Statistics