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| MILLIATTI,Mariana Carniell; LANNES,Suzana Caetano da Silva. |
| Abstract The effect of the food hydrocolloids Guar gum, Locust bean gum (LBG) and Gelatin, as well as their mixtures (even carrageenan was used in all formulations – 0.035%), was studied on the rheological characteristics of ice cream formulations. A frequency sweep test, at low temperature (-8 °C), was performed to evaluate the elastic (G’) and viscous (G”) modulus. The ice cream produced using Gelatin and blend of Gelatin and LBG (0.09 and 0.18%) presented higher values of G’, which is an indicative of the presence of ice crystals and greater rigidity. The thermo-oscillatory rheometry was used to correlate the rheological properties and the characteristic of the ice creams (creaminess, sensory, melting). A temperature sweep test, from -10 to 5 °C was... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Rheology; Structure; Hydrocolloids; Gelatin; Texture. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400733 |
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