Selection of the stabilizer type and dose for fermented frozen sherbet
DOI: 10.21047/1606-4313-2017-16-3-10-15
UDC 663.674/637.146
Kurganova E.V., Arsenyeva T.P.
Keywords: yogurt, frozen dessert, stabilizer, viscosity, foaming capacity.
UDC 663.674/637.146
Selection of the stabilizer type and dose for fermented frozen sherbet
For citation: Kurganova E.V., Arseneva T.P. Selection of the stabilizer type and dose for fermented frozen sherbet. Vestnik Mezhdunarodnoi akademii kholoda. 2017. No 3. p. 10-15
Abstract
The article deals with characteristics of the structure-forming properties in aqueous and milk-protein solution of the following stabilizers: guar gum, gum carob, modified potato starch, edible gelatin, apple pectin. Their water holding capacity was determined, comparative characteristics of foam-forming ability in water and in milk-protein environment for guar gum and carob in the range from 0.1 to 0.5% by interval of 0.1 %, modified starch, gelatin, pectin in the range from 0.2 to 1.1% with the interval of 0.3%, and their solutions with the concentration of 0.5% in milk-protein environment was carried out. Rational concentrations of stabilizers were selected based on the experimental data: 0.5% for guar gum, 0.4 % for gum carob, 4% for modified starch, 1% for gelatin, and 0.9% for pectin. All of them were proved to provide acceptable viscosity, high foaming ability, overrun, and good organoleptic characteristics. The analysis of the technological factors’ influence, such as pasteurization (temperature of 85º C with an exposure of up to 60° C.) and freezing (at –18° C for 24 h), showed that the process of pasteurization affects the increasing stability and ratio of foam in solutions of stabilizers. In determining the impact of the type and dose of stabilizers to the finished product revealed that the higher the overrun was achieved using guar gum in an amount of 0,5 %, gum carob 0,4% and pectin in an amount of 0,9 %. Results of the conducted research will allow achieving the choice of optimum parameters of the stabilizer by production of a water-ice.
Abstract
The article deals with characteristics of the structure-forming properties in aqueous and milk-protein solution of the following stabilizers: guar gum, gum carob, modified potato starch, edible gelatin, apple pectin. Their water holding capacity was determined, comparative characteristics of foam-forming ability in water and in milk-protein environment for guar gum and carob in the range from 0.1 to 0.5% by interval of 0.1 %, modified starch, gelatin, pectin in the range from 0.2 to 1.1% with the interval of 0.3%, and their solutions with the concentration of 0.5% in milk-protein environment was carried out. Rational concentrations of stabilizers were selected based on the experimental data: 0.5% for guar gum, 0.4 % for gum carob, 4% for modified starch, 1% for gelatin, and 0.9% for pectin. All of them were proved to provide acceptable viscosity, high foaming ability, overrun, and good organoleptic characteristics. The analysis of the technological factors’ influence, such as pasteurization (temperature of 85º C with an exposure of up to 60° C.) and freezing (at –18° C for 24 h), showed that the process of pasteurization affects the increasing stability and ratio of foam in solutions of stabilizers. In determining the impact of the type and dose of stabilizers to the finished product revealed that the higher the overrun was achieved using guar gum in an amount of 0,5 %, gum carob 0,4% and pectin in an amount of 0,9 %. Results of the conducted research will allow achieving the choice of optimum parameters of the stabilizer by production of a water-ice.
Keywords: yogurt, frozen dessert, stabilizer, viscosity, foaming capacity.
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