3591612
doi
10.5281/zenodo.3591612
oai:zenodo.org:3591612
user-jes_utm
Popescu, Liliana
Technical University of Moldova, 168, Stefan cel Mare Bd., Chisinau, Republic of Moldova
Bulat, Iulia
Technical University of Moldova, 168, Stefan cel Mare Bd., Chisinau, Republic of Moldova
GELATO QUALITY CHARACTERISTICS MANUFACTURED FROM NATURAL INGREDIENTS
Bulgaru, Viorica
Technical University of Moldova, 168, Stefan cel Mare Bd., Chisinau, Republic of Moldova
info:eu-repo/semantics/openAccess
Creative Commons Attribution 4.0 International
https://creativecommons.org/licenses/by/4.0/legalcode
dairy desert
ice cream
stabilizer
gelatin
spirulina
quality indices
nutritive value
biological value
<p>Ice cream is a highly complex food matrix that generally comprises a mixture of ingredients: air, water, milk fat, milk solids-not-fat, sweetener, stabilizer, emulsifier and flavoring agents. To improve the quality of ice cream, it is required to obtain the optimal formulation and processing parameters. To obtain a product with well-determined technological, organoleptic and physico-chemical properties is important to choose a right stabilizer. This paper presents quality indices of gelato manufactured from natural ingredients and the basic stabilizer, gelatin, is replaced in proportions of 25%, 50%, 75% and 100% with spirulina. The use of spirulina contributes to the improvement of the nutritional and biological value of the new product. With the increase of the spirulina concentrationin the product, the characteristics for the organoleptic indices, especially the natural green color are improved. The chemical composition of ice cream is improved, by increasing the iron content from 2.68 to 3.63. The addition of mineral salts with the increase of the spirulina content in gelato leads to the increase of the cryoscopic point of the finished product. The degree of beating, overrun, penetration's value increases and the viscosity values decreases.</p>
Zenodo
2019-12-23
info:eu-repo/semantics/article
3591611
user-jes_utm
1579893696.617264
819874
md5:3389d11cadc5001e498b1f092d54eb72
https://zenodo.org/records/3591612/files/JES-2019-4_116-123.pdf
public
10.5281/zenodo.3591611
isVersionOf
doi
Journal of Engineering Science
XXVI (4)
116-123
2019-12-23