Exploiting the Functionality of Lactic Acid Bacteria in Ice Cream |
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Authors: | Kelvin K T Goh Rajish S Nair Lara Matia-Merino |
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Institution: | (1) Institute of Food, Nutrition and Human Health, Massey University, Private Bag 11 222, Palmerston North, New Zealand |
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Abstract: | In this study, the fermented milk of three ropy (NCFB 2483, CRNZ 737, and LB18) and one non-ropy strains (LH30) of lactic
acid bacteria were each added to aged ice cream mixes prepared with and without commercial stabilizers. Ice cream mixes with
NCFB 2483 and LB18 (without stabilizers) achieved significantly higher overrun than the sample with non-ropy culture (with
stabilizers). Evaluation of meltdown resistance and firmness of the ice cream indicated that samples with NCFB 2483 and LB18
ferment (without stabilizers) were comparable to ice cream with non-ropy culture (with stabilizers). Results of the particle
size D4,3] of the ice cream melt showed that the main mechanism for fat destabilization was not partial coalescence but fat aggregation
due to the interactions of milk proteins and/or polysaccharides at the interface of fat globules. There was generally no significant
difference in partial coalescence of the fat globules in all samples except LB18 (with stabilizers) where partial coalescence
appeared to be significantly lower. The viscoelastic properties of ropy milk appeared to influence the functional properties
of ice cream. |
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Keywords: | Exopolysaccharides Ice cream Stabilizers First normal stress difference Particle size Viscosity Texture Lactic acid bacteria |
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