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; Risso, Patricia Hilda
- Año de publicación
- 2019
- Idioma
- inglés
- Tipo de recurso
- documento de conferencia
- Estado
- versión aceptada
- 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. Practical Application: The effects of a cholesterol extraction process and fat and whey protein additions on the rheological and stability characteristics of ice cream mixes were evaluated. The extraction of cholesterol from an ice cream mix is interesting from a nutritional point of view and the extraction process of cholesterol itself may also help to improve the mix stability by controlling the fat and/or whey protein contents. These findings may prove useful as a starting point for the rational design of new functional ice cream mixes.
Fil: Fil: Hidalgo, María Eugenia. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Física. Instituto de Física Rosario (IFIR-CONICET); Argentina.
Fil: Fil: Bordino, Juliana. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Física. Instituto de Física Rosario (IFIR-CONICET); Argentina.
Fil: Fil: Acciarri, Giuliana. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Física. Instituto de Física Rosario (IFIR-CONICET); Argentina.
Fil: Fil: Fernández, Juan Manuel. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Alimentos; Argentina.
Fil: Fil: Rozycki, Sergio. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Alimentos; Argentina.
Fil: Fil: Risso, Patricia Hilda. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Física. Instituto de Física Rosario (IFIR-CONICET); Argentina.
Fil: Fil: Risso, Patricia Hilda. Universidad Nacional de Rosario. Facultad de Ciencias Veterinarias; Argentina. - Materia
-
β-cyclodextrin
cholesterol extraction
ice cream mix stability
rheological behavior - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- Atribución-NoComercial-SinDerivadas 4.0 Internacional (CC BY-NC-ND 4.0)
- Repositorio
.jpg)
- Institución
- Universidad Nacional de Rosario
- OAI Identificador
- oai:rephip.unr.edu.ar:2133/23909
Ver los metadatos del registro completo
| id |
RepHipUNR_818f70f65691c5c6dfa7e1c19ef4f6bc |
|---|---|
| oai_identifier_str |
oai:rephip.unr.edu.ar:2133/23909 |
| network_acronym_str |
RepHipUNR |
| repository_id_str |
1550 |
| network_name_str |
RepHipUNR (UNR) |
| spelling |
Effects of cholesterol extraction process and fat and whey protein additions on ice cream mixesHidalgo, María EugeniaBordino, JulianaAcciarri, GiulianaFernández, Juan ManuelRozycki, SergioRisso, Patricia Hildaβ-cyclodextrincholesterol extractionice cream mix stabilityrheological behaviorThe 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. Practical Application: The effects of a cholesterol extraction process and fat and whey protein additions on the rheological and stability characteristics of ice cream mixes were evaluated. The extraction of cholesterol from an ice cream mix is interesting from a nutritional point of view and the extraction process of cholesterol itself may also help to improve the mix stability by controlling the fat and/or whey protein contents. These findings may prove useful as a starting point for the rational design of new functional ice cream mixes.Fil: Fil: Hidalgo, María Eugenia. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Física. Instituto de Física Rosario (IFIR-CONICET); Argentina.Fil: Fil: Bordino, Juliana. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Física. Instituto de Física Rosario (IFIR-CONICET); Argentina.Fil: Fil: Acciarri, Giuliana. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Física. Instituto de Física Rosario (IFIR-CONICET); Argentina.Fil: Fil: Fernández, Juan Manuel. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Alimentos; Argentina.Fil: Fil: Rozycki, Sergio. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Alimentos; Argentina.Fil: Fil: Risso, Patricia Hilda. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Física. Instituto de Física Rosario (IFIR-CONICET); Argentina.Fil: Fil: Risso, Patricia Hilda. Universidad Nacional de Rosario. Facultad de Ciencias Veterinarias; Argentina.2019-04-23info:eu-repo/semantics/conferenceObjectinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_5794info:ar-repo/semantics/documentoDeConferenciaapplication/pdfhttp://hdl.handle.net/2133/23909urn:issn: 1750-3841enghttps://ift.onlinelibrary.wiley.com/doi/10.1111/1750-3841.14513https://doi.org/10.1111/1750-3841.14513info:eu-repo/semantics/openAccessAtribución-NoComercial-SinDerivadas 4.0 Internacional (CC BY-NC-ND 4.0)https://creativecommons.org/licenses/by-nc-nd/4.0/deed.esLicencia RepHipreponame:RepHipUNR (UNR)instname:Universidad Nacional de Rosario2025-09-11T10:20:09Zoai:rephip.unr.edu.ar:2133/23909instacron:UNRInstitucionalhttps://rephip.unr.edu.ar/Universidad públicaNo correspondehttps://rephip.unr.edu.ar/oai/requestrephip@unr.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:15502025-09-11 10:20:09.987RepHipUNR (UNR) - Universidad Nacional de Rosariofalse |
| 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 β-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 Risso, Patricia Hilda |
| author |
Hidalgo, María Eugenia |
| author_facet |
Hidalgo, María Eugenia Bordino, Juliana Acciarri, Giuliana Fernández, Juan Manuel Rozycki, Sergio Risso, Patricia Hilda |
| author_role |
author |
| author2 |
Bordino, Juliana Acciarri, Giuliana Fernández, Juan Manuel Rozycki, Sergio Risso, Patricia Hilda |
| author2_role |
author author author author author |
| dc.subject.none.fl_str_mv |
β-cyclodextrin cholesterol extraction ice cream mix stability rheological behavior |
| topic |
β-cyclodextrin cholesterol extraction ice cream mix stability rheological behavior |
| 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. Practical Application: The effects of a cholesterol extraction process and fat and whey protein additions on the rheological and stability characteristics of ice cream mixes were evaluated. The extraction of cholesterol from an ice cream mix is interesting from a nutritional point of view and the extraction process of cholesterol itself may also help to improve the mix stability by controlling the fat and/or whey protein contents. These findings may prove useful as a starting point for the rational design of new functional ice cream mixes. Fil: Fil: Hidalgo, María Eugenia. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Física. Instituto de Física Rosario (IFIR-CONICET); Argentina. Fil: Fil: Bordino, Juliana. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Física. Instituto de Física Rosario (IFIR-CONICET); Argentina. Fil: Fil: Acciarri, Giuliana. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Física. Instituto de Física Rosario (IFIR-CONICET); Argentina. Fil: Fil: Fernández, Juan Manuel. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Alimentos; Argentina. Fil: Fil: Rozycki, Sergio. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Alimentos; Argentina. Fil: Fil: Risso, Patricia Hilda. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Física. Instituto de Física Rosario (IFIR-CONICET); Argentina. Fil: Fil: Risso, Patricia Hilda. Universidad Nacional de Rosario. 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. Practical Application: The effects of a cholesterol extraction process and fat and whey protein additions on the rheological and stability characteristics of ice cream mixes were evaluated. The extraction of cholesterol from an ice cream mix is interesting from a nutritional point of view and the extraction process of cholesterol itself may also help to improve the mix stability by controlling the fat and/or whey protein contents. These findings may prove useful as a starting point for the rational design of new functional ice cream mixes. |
| publishDate |
2019 |
| dc.date.none.fl_str_mv |
2019-04-23 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/conferenceObject info:eu-repo/semantics/acceptedVersion http://purl.org/coar/resource_type/c_5794 info:ar-repo/semantics/documentoDeConferencia |
| format |
conferenceObject |
| status_str |
acceptedVersion |
| dc.identifier.none.fl_str_mv |
http://hdl.handle.net/2133/23909 urn:issn: 1750-3841 |
| url |
http://hdl.handle.net/2133/23909 |
| identifier_str_mv |
urn:issn: 1750-3841 |
| dc.language.none.fl_str_mv |
eng |
| language |
eng |
| dc.relation.none.fl_str_mv |
https://ift.onlinelibrary.wiley.com/doi/10.1111/1750-3841.14513 https://doi.org/10.1111/1750-3841.14513 |
| dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess Atribución-NoComercial-SinDerivadas 4.0 Internacional (CC BY-NC-ND 4.0) https://creativecommons.org/licenses/by-nc-nd/4.0/deed.es Licencia RepHip |
| eu_rights_str_mv |
openAccess |
| rights_invalid_str_mv |
Atribución-NoComercial-SinDerivadas 4.0 Internacional (CC BY-NC-ND 4.0) https://creativecommons.org/licenses/by-nc-nd/4.0/deed.es Licencia RepHip |
| dc.format.none.fl_str_mv |
application/pdf |
| dc.source.none.fl_str_mv |
reponame:RepHipUNR (UNR) instname:Universidad Nacional de Rosario |
| reponame_str |
RepHipUNR (UNR) |
| collection |
RepHipUNR (UNR) |
| instname_str |
Universidad Nacional de Rosario |
| repository.name.fl_str_mv |
RepHipUNR (UNR) - Universidad Nacional de Rosario |
| repository.mail.fl_str_mv |
rephip@unr.edu.ar |
| _version_ |
1842975063951802368 |
| score |
12.993085 |