Effects of Cholesterol Extraction Process and Fat and Whey Protein Additions on Ice Cream Mixes

Autores
Hidalgo, María Eugenia; Bordino, Juliana; Acciarri, Giuliana; Fernández, Juan Manuel; Rozycki, Sergio Darío; Risso, Patricia Hilda
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this work was to evaluate the cholesterol extraction process in ice cream mixes (ICMs) by using β-cyclodextrin (βCD) and to analyze the effect of this extraction on the ICM rheological, stability, and sensory characteristics. The effects of fat and whey protein (WP) additions on ICM stability were also evaluated. The maximum percentage obtained for cholesterol extraction was 93.6%. The flow curves indicated that ICM showed a thixotropic behavior before and after cholesterol extraction, which was enhanced when the fat content and/or percentage of βCD increased. The stability of ICM with cholesterol-reduced content (RCho-ICM) was influenced by the fat content and/or the presence of WP. The RCho-ICM with the highest fat and/or WP addition showed less tendency to melt and had the smallest amount of accumulated molten liquid. These latter ICMs presented the slowest melting rates. Also, RCho-ICMs proved to be more stable than ICMs. RCho-ICM samples obtained with a ratio of βCD/fat content of 1% w/w were evaluated by a trained sensory panel. In addition, an acceptability test of the sample with better sensory attributes was conducted.
Fil: Hidalgo, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Física de Rosario. Universidad Nacional de Rosario. Instituto de Física de Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Fil: Bordino, Juliana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Fil: Acciarri, Giuliana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Fil: Fernández, Juan Manuel. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Rozycki, Sergio Darío. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Risso, Patricia Hilda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Física de Rosario. Universidad Nacional de Rosario. Instituto de Física de Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias; Argentina
Materia
BETA-CYCLODEXTRIN
CHOLESTEROL EXTRACTION
ICE CREAM MIX STABILITY
RHEOLOGICAL BEHAVIOR
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/152410
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/152410
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effects of Cholesterol Extraction Process and Fat and Whey Protein Additions on Ice Cream MixesHidalgo, María EugeniaBordino, JulianaAcciarri, GiulianaFernández, Juan ManuelRozycki, Sergio DaríoRisso, Patricia HildaBETA-CYCLODEXTRINCHOLESTEROL EXTRACTIONICE CREAM MIX STABILITYRHEOLOGICAL BEHAVIORhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The aim of this work was to evaluate the cholesterol extraction process in ice cream mixes (ICMs) by using β-cyclodextrin (βCD) and to analyze the effect of this extraction on the ICM rheological, stability, and sensory characteristics. The effects of fat and whey protein (WP) additions on ICM stability were also evaluated. The maximum percentage obtained for cholesterol extraction was 93.6%. The flow curves indicated that ICM showed a thixotropic behavior before and after cholesterol extraction, which was enhanced when the fat content and/or percentage of βCD increased. The stability of ICM with cholesterol-reduced content (RCho-ICM) was influenced by the fat content and/or the presence of WP. The RCho-ICM with the highest fat and/or WP addition showed less tendency to melt and had the smallest amount of accumulated molten liquid. These latter ICMs presented the slowest melting rates. Also, RCho-ICMs proved to be more stable than ICMs. RCho-ICM samples obtained with a ratio of βCD/fat content of 1% w/w were evaluated by a trained sensory panel. In addition, an acceptability test of the sample with better sensory attributes was conducted.Fil: Hidalgo, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Física de Rosario. Universidad Nacional de Rosario. Instituto de Física de Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; ArgentinaFil: Bordino, Juliana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; ArgentinaFil: Acciarri, Giuliana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; ArgentinaFil: Fernández, Juan Manuel. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Rozycki, Sergio Darío. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Risso, Patricia Hilda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Física de Rosario. Universidad Nacional de Rosario. Instituto de Física de Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias; ArgentinaWiley Blackwell Publishing, Inc2019-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/152410Hidalgo, María Eugenia; Bordino, Juliana; Acciarri, Giuliana; Fernández, Juan Manuel; Rozycki, Sergio Darío; et al.; Effects of Cholesterol Extraction Process and Fat and Whey Protein Additions on Ice Cream Mixes; Wiley Blackwell Publishing, Inc; Journal of Food Science; 84; 5; 5-2019; 980-9890022-1147CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://ift.onlinelibrary.wiley.com/doi/full/10.1111/1750-3841.14513info:eu-repo/semantics/altIdentifier/doi/10.1111/1750-3841.14513info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:32:37Zoai:ri.conicet.gov.ar:11336/152410instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:32:37.376CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effects of Cholesterol Extraction Process and Fat and Whey Protein Additions on Ice Cream Mixes
title Effects of Cholesterol Extraction Process and Fat and Whey Protein Additions on Ice Cream Mixes
spellingShingle Effects of Cholesterol Extraction Process and Fat and Whey Protein Additions on Ice Cream Mixes
Hidalgo, María Eugenia
BETA-CYCLODEXTRIN
CHOLESTEROL EXTRACTION
ICE CREAM MIX STABILITY
RHEOLOGICAL BEHAVIOR
title_short Effects of Cholesterol Extraction Process and Fat and Whey Protein Additions on Ice Cream Mixes
title_full Effects of Cholesterol Extraction Process and Fat and Whey Protein Additions on Ice Cream Mixes
title_fullStr Effects of Cholesterol Extraction Process and Fat and Whey Protein Additions on Ice Cream Mixes
title_full_unstemmed Effects of Cholesterol Extraction Process and Fat and Whey Protein Additions on Ice Cream Mixes
title_sort Effects of Cholesterol Extraction Process and Fat and Whey Protein Additions on Ice Cream Mixes
dc.creator.none.fl_str_mv Hidalgo, María Eugenia
Bordino, Juliana
Acciarri, Giuliana
Fernández, Juan Manuel
Rozycki, Sergio Darío
Risso, Patricia Hilda
author Hidalgo, María Eugenia
author_facet Hidalgo, María Eugenia
Bordino, Juliana
Acciarri, Giuliana
Fernández, Juan Manuel
Rozycki, Sergio Darío
Risso, Patricia Hilda
author_role author
author2 Bordino, Juliana
Acciarri, Giuliana
Fernández, Juan Manuel
Rozycki, Sergio Darío
Risso, Patricia Hilda
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv BETA-CYCLODEXTRIN
CHOLESTEROL EXTRACTION
ICE CREAM MIX STABILITY
RHEOLOGICAL BEHAVIOR
topic BETA-CYCLODEXTRIN
CHOLESTEROL EXTRACTION
ICE CREAM MIX STABILITY
RHEOLOGICAL BEHAVIOR
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The aim of this work was to evaluate the cholesterol extraction process in ice cream mixes (ICMs) by using β-cyclodextrin (βCD) and to analyze the effect of this extraction on the ICM rheological, stability, and sensory characteristics. The effects of fat and whey protein (WP) additions on ICM stability were also evaluated. The maximum percentage obtained for cholesterol extraction was 93.6%. The flow curves indicated that ICM showed a thixotropic behavior before and after cholesterol extraction, which was enhanced when the fat content and/or percentage of βCD increased. The stability of ICM with cholesterol-reduced content (RCho-ICM) was influenced by the fat content and/or the presence of WP. The RCho-ICM with the highest fat and/or WP addition showed less tendency to melt and had the smallest amount of accumulated molten liquid. These latter ICMs presented the slowest melting rates. Also, RCho-ICMs proved to be more stable than ICMs. RCho-ICM samples obtained with a ratio of βCD/fat content of 1% w/w were evaluated by a trained sensory panel. In addition, an acceptability test of the sample with better sensory attributes was conducted.
Fil: Hidalgo, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Física de Rosario. Universidad Nacional de Rosario. Instituto de Física de Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Fil: Bordino, Juliana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Fil: Acciarri, Giuliana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Fil: Fernández, Juan Manuel. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Rozycki, Sergio Darío. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Risso, Patricia Hilda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Física de Rosario. Universidad Nacional de Rosario. Instituto de Física de Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias; Argentina
description The aim of this work was to evaluate the cholesterol extraction process in ice cream mixes (ICMs) by using β-cyclodextrin (βCD) and to analyze the effect of this extraction on the ICM rheological, stability, and sensory characteristics. The effects of fat and whey protein (WP) additions on ICM stability were also evaluated. The maximum percentage obtained for cholesterol extraction was 93.6%. The flow curves indicated that ICM showed a thixotropic behavior before and after cholesterol extraction, which was enhanced when the fat content and/or percentage of βCD increased. The stability of ICM with cholesterol-reduced content (RCho-ICM) was influenced by the fat content and/or the presence of WP. The RCho-ICM with the highest fat and/or WP addition showed less tendency to melt and had the smallest amount of accumulated molten liquid. These latter ICMs presented the slowest melting rates. Also, RCho-ICMs proved to be more stable than ICMs. RCho-ICM samples obtained with a ratio of βCD/fat content of 1% w/w were evaluated by a trained sensory panel. In addition, an acceptability test of the sample with better sensory attributes was conducted.
publishDate 2019
dc.date.none.fl_str_mv 2019-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/152410
Hidalgo, María Eugenia; Bordino, Juliana; Acciarri, Giuliana; Fernández, Juan Manuel; Rozycki, Sergio Darío; et al.; Effects of Cholesterol Extraction Process and Fat and Whey Protein Additions on Ice Cream Mixes; Wiley Blackwell Publishing, Inc; Journal of Food Science; 84; 5; 5-2019; 980-989
0022-1147
CONICET Digital
CONICET
url http://hdl.handle.net/11336/152410
identifier_str_mv Hidalgo, María Eugenia; Bordino, Juliana; Acciarri, Giuliana; Fernández, Juan Manuel; Rozycki, Sergio Darío; et al.; Effects of Cholesterol Extraction Process and Fat and Whey Protein Additions on Ice Cream Mixes; Wiley Blackwell Publishing, Inc; Journal of Food Science; 84; 5; 5-2019; 980-989
0022-1147
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://ift.onlinelibrary.wiley.com/doi/full/10.1111/1750-3841.14513
info:eu-repo/semantics/altIdentifier/doi/10.1111/1750-3841.14513
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.22299

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