The influence of lactose hydrolysis on the strength and sensory characteristics of vanilla ice cream

dc.contributor.authorMatak, Kristen E.en
dc.contributor.authorWilson, James H.en
dc.contributor.authorDuncan, Susan E.en
dc.contributor.authorWilson, Edward J.en
dc.contributor.authorHackney, Cameron Rajen
dc.contributor.authorSumner, Susan S.en
dc.contributor.departmentBiological Systems Engineeringen
dc.contributor.departmentFood Science and Technologyen
dc.date.accessed2014-05-29en
dc.date.accessioned2014-05-30T13:13:49Zen
dc.date.available2014-05-30T13:13:49Zen
dc.date.issued2003en
dc.description.abstractLactose hydrolysis was investigated as a method of producing a more extrudable ice cream product. Ice cream mixes were treated with lactase from the microbial sources Kluyveromyces lactis and Aspergillus oryzae to produce 0% to 100% lactose hydrolysis. Compression measurements and yield stress tests of frozen ice cream were both affected by the temperature of the samples. As the temperature decreased, the work required to compress the ice cream 10 mm (firmness) and the torsional shear stress both increased. There was a linear relationship between the firmness of lactose-hydrolyzed ice cream (0%, 80%, and 100%) and temperature (r(2) = 0.98, 0.99, and 0.97, respectively). The treated samples were significantly softer that? the control, but not different from each other There was a significant difference (p < 0.05) in ice cream dippability between the control samples (0% hydrolyzed) and the treatment groups (80% and 100% hydrolyzed). The control group was consistently harder to dip. Hydrolysis of lactase in the ice cream mix produced a softer, more extrudable product.en
dc.description.sponsorshipValley Research, Inc., South Bend, Indianaen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationMatak, K. E.; Wilson, J. H.; Duncan, S. E.; Wilson, E. J.; Hackney, C. R.; Sumner, S. S., "The influence of lactose hydrolysis on the strength and sensory characteristics of vanilla ice cream," Transactions of the ASAE. Vol. 46(6): 1589-1593. (doi: 10.13031/2013.15621) @2003en
dc.identifier.doihttps://doi.org/10.13031/2013.15621en
dc.identifier.issn0001-2351en
dc.identifier.urihttp://hdl.handle.net/10919/48211en
dc.identifier.urlhttp://elibrary.asabe.org/abstract.asp?aid=15621&t=3&dabs=Y&redir=&redirType=en
dc.language.isoenen
dc.publisherAmerican Society of Agricultural and Biological Engineersen
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectDippabilityen
dc.subjectIce creamen
dc.subjectLactose hydrolysisen
dc.subjectVane methoden
dc.subjectYield stress measurementen
dc.subjectLactic-aciden
dc.subjectVane methoden
dc.subjectMilken
dc.subjectAgricultural engineeringen
dc.titleThe influence of lactose hydrolysis on the strength and sensory characteristics of vanilla ice creamen
dc.title.serialTransactions of the ASAEen
dc.typeArticle - Refereeden
dc.type.dcmitypeTexten
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