The scope of the present work was the development of an ice cream containing substantial amount of phenolic compounds by substituting sucrose by a Muscat de Hamburg grape pulp and skin matter (GPSM)-enriched bulking agent at the level of 25 to 100% w/w. Sucrose replacement by GPSM reinforced the pseudoplastic and thixotropic character of the ice cream mixes imparting weak gel-like properties (G′ > G′′). Oscillatory thermo-mechanical analysis revealed the occurrence of a β-relaxation peak at − 17 to − 12.8 °C, whilst a slight depression of the freezing point was observed. The increase in GPSM solids resulted in a significant increase in the instrumental hardness and overrun of ice cream samples, whilst it enhanced their meltdown resistance. Although GPSM boosted the nutritional value and flavour profile of the ice cream, when sucrose substitution exceeded 50%, undesirable sensory characteristics, such as coarse/grainy texture, bitterness and astringency, were detected

Rheological, textural, physicochemical and sensory profiling of a novel functional ice cream enriched with Muscat de Hamburg (Vitis vinifera L.) grape pulp and skins / Tsevdou, M.; Aprea, E.; Betta, E.; Khomenko, I.; Molitor, D.; Biasioli, F.; Gaiani, C.; Gasperi, F.; Taoukis, P.; Soukoulis, C.. - In: FOOD AND BIOPROCESS TECHNOLOGY. - ISSN 1935-5130. - 12:4(2019), pp. 665-680. [10.1007/s11947-019-2237-3]

Rheological, textural, physicochemical and sensory profiling of a novel functional ice cream enriched with Muscat de Hamburg (Vitis vinifera L.) grape pulp and skins

Aprea, E.;Gasperi, F.;
2019-01-01

Abstract

The scope of the present work was the development of an ice cream containing substantial amount of phenolic compounds by substituting sucrose by a Muscat de Hamburg grape pulp and skin matter (GPSM)-enriched bulking agent at the level of 25 to 100% w/w. Sucrose replacement by GPSM reinforced the pseudoplastic and thixotropic character of the ice cream mixes imparting weak gel-like properties (G′ > G′′). Oscillatory thermo-mechanical analysis revealed the occurrence of a β-relaxation peak at − 17 to − 12.8 °C, whilst a slight depression of the freezing point was observed. The increase in GPSM solids resulted in a significant increase in the instrumental hardness and overrun of ice cream samples, whilst it enhanced their meltdown resistance. Although GPSM boosted the nutritional value and flavour profile of the ice cream, when sucrose substitution exceeded 50%, undesirable sensory characteristics, such as coarse/grainy texture, bitterness and astringency, were detected
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Tsevdou, M.; Aprea, E.; Betta, E.; Khomenko, I.; Molitor, D.; Biasioli, F.; Gaiani, C.; Gasperi, F.; Taoukis, P.; Soukoulis, C.
Rheological, textural, physicochemical and sensory profiling of a novel functional ice cream enriched with Muscat de Hamburg (Vitis vinifera L.) grape pulp and skins / Tsevdou, M.; Aprea, E.; Betta, E.; Khomenko, I.; Molitor, D.; Biasioli, F.; Gaiani, C.; Gasperi, F.; Taoukis, P.; Soukoulis, C.. - In: FOOD AND BIOPROCESS TECHNOLOGY. - ISSN 1935-5130. - 12:4(2019), pp. 665-680. [10.1007/s11947-019-2237-3]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11572/247100
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