An Investigation of Several Physicochemical Characteristics, as Well as the Cholesterol and Fatty Acid Profile of Ice Cream Samples Containing Oleogel, Various Stabilizers, and Emulsifiers

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ÖZDEMİR C.

GELS, cilt.9, sa.7, 2023 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 9 Sayı: 7
  • Basım Tarihi: 2023
  • Doi Numarası: 10.3390/gels9070543
  • Dergi Adı: GELS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Applied Science & Technology Source, Directory of Open Access Journals
  • Anahtar Kelimeler: ice cream, beeswax, organogelators, microscopic appearance, color, fat destabilization, cholesterol, fatty acid, Palsgaard, konjac gum, ALTERNATIVE SWEETENERS, TEXTURAL PROPERTIES, MILK, OIL, ORGANOGELS, SUCROSE, HONEY, MIX, GUM
  • Atatürk Üniversitesi Adresli: Evet

Özet

This study investigated the possible usage of beeswax oleogels instead of milk fat as a fat source in ice cream production and konjac gum as a stabilizer instead of salep. For this aim, 12 different ice cream samples were prepared using various fat and oil sources (milk fat and oleogel), stabilizers (salep and konjac gum), and emulsifiers (monoglyceride (MG), Palsgaard (PG), and no emulsifier/emulsifier-free (NE)). It was determined that the overrun ratio of ice cream samples containing milk fat was higher than that of samples containing oleogel, and the viscosity of the ice cream mix containing Palsgaard and oleogel was greater than that of the mix with other treatments (milk fat, MG, and NE). While the first dripping time of the samples with PG and konjac gum was longer compared to the samples without emulsifier (NE) or monoglyceride (MG), the complete melting times of the samples were close to each other. Whereas the dissolution rate of the samples with salep was higher than that of the samples with konjac gum, the fat destabilization ratios of the samples with oleogel and konjac gum were lower than those of the samples with milk fat and salep. The fat destabilization ratio of samples containing PG as an emulsifier was statistically higher (p < 0.01) than that of samples containing MG and NE. It was found that the unsaturated fatty acid (C18:1, C18:2, and C18:3) content of the samples containing oleogel was significantly higher (p < 0.01) than that of the samples containing milk fat. However, butyric and caproic acids, which are aliphatic fatty acids, were found to be deficient in the samples to which oleogel was added instead of milk fat. As to the microscopic appearance, while water and oil particles were not homogeneously dispersed in the ice cream samples with oleogel, they were fully homogeneously dispersed in the milk fat-added ice cream samples. In addition, it was determined that panelists preferred the samples with added milk fat as fat source, salep, and PG as emulsifier. Among the samples with added oleogel as the oil source, they liked the sample added with oleogel as fat source, konjac gum, and no emulgator more.