Document Detail


Flow behavior characteristics of ice cream mix made with buffalo milk and various stabilizers.
MedLine Citation:
PMID:  11855619     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Ice cream made with buffalo milk, using optimum levels of various stabilizers of plant origin, was evaluated for its flow behavior characteristics, with the objective of producing an acceptable quality product. The minimum variation in the viscosity of mix was observed at three rates of shear (348.88, 523.33 and 1046.66 S(-1)) for all ice cream mixes. The flow behavior index (n) of all the mixes having optimum levels of various stabilizers was observed to be less than 1; indicating their pseudoplastic nature. Consistency coefficient (m) of sodium alginate was found to be 1.19; highest among all the stabilizers, followed by gelatin (1.17), karaya (1.08), guar gum (0.75), acacia gum (0.70), ghatti gum (0.36), and the control (0.29). The consistency coefficient (m) signifies the apparent viscosity of the pseudoplastic fluid. The viscosity of the mixes having various stabilizers (optimum levels) was found to be in descending order: Sodium alginate, gelatin, karaya, guar gum, acacia, ghatti and control.
Authors:
Kuldip S Minhas; Jiwan S Sidhu; Gurmail S Mudahar; A K Singh
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Plant foods for human nutrition (Dordrecht, Netherlands)     Volume:  57     ISSN:  0921-9668     ISO Abbreviation:  Plant Foods Hum Nutr     Publication Date:  2002  
Date Detail:
Created Date:  2002-02-21     Completed Date:  2002-07-19     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  8803554     Medline TA:  Plant Foods Hum Nutr     Country:  Netherlands    
Other Details:
Languages:  eng     Pagination:  25-40     Citation Subset:  IM    
Affiliation:
Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India.
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MeSH Terms
Descriptor/Qualifier:
Alginates / analysis
Animals
Buffaloes*
Food Technology*
Galactans / analysis
Gelatin / analysis
Glucuronic Acid
Gum Arabic / analysis
Hexuronic Acids
Ice Cream* / analysis
Karaya Gum / analysis
Mannans / analysis
Milk*
Plant Gums
Rheology
Viscosity
Chemical
Reg. No./Substance:
0/Alginates; 0/Galactans; 0/Hexuronic Acids; 0/Mannans; 0/Plant Gums; 576-37-4/Glucuronic Acid; 9000-01-5/Gum Arabic; 9000-30-0/guar gum; 9000-36-6/Karaya Gum; 9000-70-8/Gelatin; 9005-32-7/alginic acid

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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