Paper Title :Gel Forming Behavior of Sodium Alginate and its Effect on Ice Cream Properties
Author :Rajpreet Kaurgoraya, Usha Bajwa
Article Citation :Rajpreet Kaurgoraya ,Usha Bajwa ,
(2017 ) " Gel Forming Behavior of Sodium Alginate and its Effect on Ice Cream Properties " ,
International Journal of Advances in Science, Engineering and Technology(IJASEAT) ,
pp. 1-3,
Volume-5, Issue-2
Abstract : To preventicy and coarse texture due to enlargement of ice crystals during storage. Hydrocolloids are added in ice
mix to attain smooth body and texture. In the present study, the effects of four different ways of mixing (In control
(S1)standard procedure of stabilizer (sodium alginate) mixing with other dry ingredients was used; In S2 and S3, sodium
alginate gel formed with milk; In S4 and S5 sodium alginate gel formed with warm water)on the physico-chemical properties,
melting rate and sensory attributes of the ice cream was studied.The specific gravity, viscosity and overrun significantly
varied (p<0.01) in all samples. The maximum viscosity was observed in S2while least in S1. The S3 sample took more time
to drip first (24.18 min) along with melting rate and also highest overall acceptability among all the samples.
Keywords- Blending, Ingredients and ice cream
Type : Research paper
Published : Volume-5, Issue-2
DOIONLINE NO - IJASEAT-IRAJ-DOIONLINE-7897
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Copyright: © Institute of Research and Journals
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Published on 2017-06-28 |
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