الفهرس | Only 14 pages are availabe for public view |
Abstract The aim of this research was to study the effect of adding some nanomaterials (Nano stabilizers) on some rheological and technological properties of ice cream and yogurt. Carboxymethyl cellulose (CMC), sodium alginate (SA), and kappacarrageenan (K-C) were used in ice cream at the following percentages: 0.15%, 0.18%, and 0.08 % respectively, in their original forms, and 0.112%, 0.135%, and 0.06 % respectively in their nano forms. Also the same stabilizers were used in yogurt at the following percentages: 0.2, 0.2, and 0.02 % respectively, in their original forms, and 0.15%, 0.15%, and 0.015 % respectively in nano forms. The effect of these treatments on the ice cream pH, viscosity, overrun, air bubble size, melting resistance, syneresis, texture, color, and sensory acceptance were studied. Also the effect of these treatments on the yogurt pH and titratable acidity, viscosity, syneresis, texture, color, starter culture bacteria and mold and yeast count, coagulation time, microstructure and sensory acceptance were studied. It was found that the use of stabilizers in the nano form significantly increased viscosity, overrun, air bubble size, melting resistance and coagulation time, significantly reduced syneresis, S.thermophilus count, mold and yeast count, improved hardness and color, and enhanced consumer acceptance. The obtained results indicated that using of nano stabilizers improved the rheological and technological properties of ice cream and yogurt. |