N",' Z,olollll J",,,,,al of Dairy Sdrnce and hclmolvg}·. I~. 213-219 (1984).
Physico-chemical Properties of Ice Cream Mix and
Sensory Attributes of Ice Cream after Reconstitution
of Spray-dried Ice Cream Mix
VIVEK BHANDARI and R BALACHANDRAN
Dairy Technology and Engineering Division. National Dairy Research Insl;luu.
Karna'·IJ2001. India
(Accopted 5 November 1984)
Spray dried ice cream mix manufactured by using pregelatinized
potato starch as stabilizer and Tween-gO as emulsifier was packed in
metallized poly<;;,ter-polyethylene pouches and stored at 30°C.
Surface tension and Whipping ability of the reconstituted ice cream
mix increased with storage, although no uniform relationship with
the period of storage was observed. The viscosity of the mix which
also showed an irregular trend, decreased considerably after 10
months storage. After 10 months the ice cream had developed a
stale flavour and the body, texture and melt-down characteristics
had deteriorated.
Several investigations have been carried out to develop technology for
producing spray dried ice cream mix fAvediJdan & Avedikian, 1967; Fisher,
1967; Kracauer, 1969; Favstova er al., 1974; Shtyrkova el 01., 1976). This
product can be conveniently reconstituted to meet the demand for ice
cream, especially during periods of low milk production in tropical
countries. The physico-chemical properties of reconstituted ice cream mix
and sensory attributes of ice cream made from it are affected by storage
conditions. Such changes, however, have not been previously reponed.
Pregelatinized starches are used in instant type puddings and whipped
desserts (Powell, 1967; Heckman, 1977). Polysorbates are effective in
producing dryness, stiffness and in increasing the melting time in ice cream
(Govin & Leeder, 1971; lin & Leeder, 1974; Ludwig & Gakenheimer.
1977). Spray dried ice cream mix manufactured by using pregelatinizej
potato starch as stabilizer and Polyoxyethylene sorbitan mono-oleate JS
emulsifier yields ice cream with desirable body and texture characteristlcs
on reconstitution (Bhandari, 19S3). In the present study. spray dried ice
cream mix was stored at 30°C and reconstituted periodically to determine
changes in the physico-chemical properties of the mix and in the sensory
attributes of ice cream made from it.
The effect of varying spray drying conditions on the particle size and the
commerCially important property of bulk density of the dried mix was al~.;
e.\amined.
214
V BHANDI\RI & R IlI\LI\CHI\NDRAN
EXl'fR 1M EI\'Ti\L
Maferials
The stabilizer.' prcgelatinized potato starch. was obtained from local
manufacturers (Chemicals de Centre. New Delhi, India). The emulsifier,
Tween-SO was procured from Atlas Chemical Industries Inc .. USA. Cream
and skim milk were obtained after separation of fresh, pooled buffalo milk.
Fresh skim milk was condensed to approximately 30% total solids in a
double effect evaporator. The packaging material used was metallized
pol y e.~ter laminated to low densty polyethylene of 250 gauge thicknc:ss
(procured from Garware Plastics & Polyesters Private Ltd. Bombay, India).
Vanilla flavour (procured from Bush Boake Allen (India) Ltd, Madras) was
used in the preparation of reconstituted ice cream.
Manu{a( 'lUre oj Dried Ice Cream Mix
Ice cream mix was spray dried by t he procedure ado pled in earlier studies
by Bhandari ef al. (1984). Ice cream mix was adjusted to 17,10/( fat, 14.2%
solids not fat (SNF). 5.3% sucrose prior 10 the addition of 0.7%
pregelatinized potato starch and 0.07 0/( Tween-SO (i.e. 37.3-37.55Si total
solids and 25% of the total sugar}. After homogenization at 17600 and
3 500 kPa in a Manton-Gaulin two stage triplex homogenizer, the mix was
pasteurized at 68°Cj30 min and aged for 16 h at 5- J00e. The mix was then
spray dried on an Anhydro pilot plant drier using inlet air t.:mperature of
160~C. outlet air temperature of 73 e C and disc atomizer speed of
16 500 r I min. Three batches of dried ice cream mix were made on the same
day . The powder was dry blended with refined sucrose in the ratio 100
pansAI parts . The average composition of the finished product was
moisture 1.81 %, fat 31.04Q, S:\F 25. 1J1k., sucrose 40.599(, pregelatinized
potato starch 1.3% and Tween-SO 0. 13%.
Particle size and bulk density mea sure ments were made on mix dried at
inlet and outlet temperatures of 195°C and 95 e C, 180 e C and 80°C, 160°C
and ?Joe and atomizer speeds of 25000 and 16500 r/ min. respectively.
Ana(rrical .tIe/hods
The product was packed in I kg metallized polyester polyethylene pouches
and stored at JO°e. Samples were reconstituted manually. immediately after
manufacture and at intervals by mixing the powder with water in the ratio
I: 1.6 parts at 4S°e. The reconstituted mix was cooled, aged for 16 hat 510°C and analyzed for surface tension, viscosity and percent overrun, Three
readings were taken from each batch and the means ~a!culated.
A torsion balance was used for determining the surface tension of the ice
cream mix at 20nc by the Du N.ouy method used by Webb (1933), The
force required to pull a platinum ring, with a circumference of 4 cm. flee
from the surface of the liquid was measured by a torsion balance
(Model 05 surla..:~ and interfacial tension torsion balance manufactured by
White Electrical Instrument Co. Ltd. Worcester, England).
'fhe visc"",!y of the icc cre<lm mix wa s determined at 20°C using a H oppler
Viscometer by the melhod described by Van Wazer 1'1 al. (1963). Ball NO.3
was used in 311 determinations.
Spray-dried ice cream mix
215
;\1\ apparatus designed by Mohr & Koenen (1953) was used for determining
the' percent overrun of ice cream mix at DoC. Two straight sided six-wired
bC .. tcfS were rotated for 5 min at 300 rlmin in a stationary cylinder having
IOlhnl mix and surrounded by an ice and water jacket.
The.
percent overrun was calcul:ited from the formula:
.%.
Volume of ice cream mix after whipping - 100
overrun
=0
100
x
100
The particle size of powder was determined microscopically by the method
o(Beckett ('t al (1962) and the bulk density determined by Ihe method of.
Hall & Hedrick (197 J),
Preparation of Reconstituted Ice Cream
Each of the three batches of reconstituted mix was cooled and aged
overnight at 5 -IO"C. Vanilla flavour was added 10 the mix at the rate of
I ml/kg and the mix frozen in a batch freezer to an overrun or 85 -90%. Ice
cream was hardened at -23°C for 24 h.
5r'l1$Or.l' Evaluation
The' product was judged for its sensory attributes by a panei consisting of
se\feritrained and experienced judges who had judged ice cream previously.
The standard ADSA (American Dairy Science Association) card described
by Nelson & Trout (1964) was used and the attributes of flavour, body and
t!'x'l,Ure and melting resistance were assigned scores out of 45, 30 and 15,
respectively.
S/a.lifiiica/ A l1a~I'Iis
A ,Separate analysis of variance was performed for each response. The
eKpcrimental plan was a randomized block design and the physico-chemical
data 'Was analysed as such. For the analysis of the sensory evaluation data a
fa<itol' was included for the differences between judges. This gives a large
nu.mber of degrees of freedom for testing significance which may well be
unWan·anted. Thus the lact that only three batches of ice cream were made
dele,rmines the limits of generalization.
RESULTS A\,O DISCUSSIO\,
Table- I(a) gives the average values for surface tension. viscosity and percent
ov.errun of reconsticuted ice cream mix. These properties were significantly
affected by storage (Table I(b)), although no uniform relationship with the
pe~il)d of stofage was observed.
Thl! surface tension of ice cream mix reconstituted from freshly produced
(lowder was 0.0479 N/ m at 20°C. The surface tension increased during
sl!b~equent storage. This higher surface tension is attributed to partial
denaluration of proteins so that they are no longer effective surface active
~gents(Neison. 1949).
The· viscosity of mix prepared rrom freshly produced powder was
39.2. mPa s (Table I(a)). It decreased to 35.1 mPa s after six months.
incrclised to 40.3 and 42.4 mPa 5 after seven and eight months and
decreased to 30.4 and 24.6 mPa s after nine and ten months of storage.
v BHANDARI & R BAlACHANDRAN
216
respectively. Starches undergo reassociation as a result of increase il
hydrogen bonding during storage at moderate temperatures (Schoch ~
French, 1947; Powell, 1967; Heckman, 1977). Proteins undergo Maillarc
browning (Henry . el al., 1948; Lea, 1948; Lewis & lea. 1950) an
destabilization during storage (Coulter el aI., 1948; Henry et 01., (948). ~
considerably lower viscosity after nine and ten months storage is, therefore
ascribed to greater protein destabilization , Maillard browning an<
reassociation of starch which substantially impaired the ability of mm
proteins and pregelatinized starch to bind water.
Table Ita): Phy.\ ;co-chl?/1I;('al prop erties of iet:
UI
Period
S Ul f"ce 'onsio n (J\ j m)
\,i'-Co'il}' (mPa 5)
,
r.'
mix
c rC(1Jn
f {,('O nJl ituud from
powder slorec,
Jlre
o\errun
Table lib):
A"a~rsi.~
or
~tnr ... ~ c
in IlHl[1 '[ h.,
0
2
4
6
7
8
9
10
.0479
.0522
35 . 1
109.7
.0506
40.3
100 0
.04R9
JO.4
98,0
.0487
90.3
.0500
26.R
130.1
.0493
392
.0492
J 1.2
of varian('e for
I U6.0
ph.rsjcu ~ chemi(,QI
42.4
96.0
24 .6
993
pr(Jp erlies
Mean sum of s.quare's
df
"iou n:e or \aria tio n
Surf<lc~
tem ion
2
BalCh ",
Pe riod,
E: rrnr
.... Significant
7
14
al
r
0. 12 X 10-'
5. 16 x 10-.. • ...
0. 11 X 10-'
V L ~co ,i L~
4. 15
128.38 ···
1.1 9
O ver run
3.79
451 47···
7.79
< 0.001
The percentage overrun of the fre shly reconstituted mix was 90.3%
(Table I(a» . Although the percent OVerrun increased with storage, no
uniform relation ship with the period of storage wa s o bserved. The highest
percentage overrun of 130.3 '7c; was recorded after fo ur months storage and
the corresponding viscosity was 26.7 mPa s. Observa lions on viscosity and
percentage overrun support that of Sommer (J 951) that generally a high
viscosity of the mix retards the rate of Whipping.
Sensor}' AllribUleJ
The average va rues for the sensory attributes, flavour, body and texlurc: and
melt ing resi stance are presented in Table 2(a). The variation in sensory
attributes over different periods of storag: Vias found to be highly
significant (Table 2(b». The flavour of reconst it uted ice cream deteriorated
on storage (Table 2(a)). The flavour score of ice cream prepared [rom fresh
powder was 38. 7, whils! ice cream from six m on th~ ord powder has a score
of 35.3. The flavour score after eight, nine and tcn months storage was 34.4,
33. 1 and 27.6, respecti\'ely. The rapid deteriorati o n in flavour in the last
three months was due 10 a gr~atly accelerated increase in staleness and
browning of dried mix on storage (Tarassuk & Jack, 1948; Pijanowski
el 01., 1971).
Spray-dried ice cream mIx
Tanlc 2(a) :
.Horl'd 01
S( >or(~J
l{fe
217
of
. sen.WTJ'
. olfrihwes of. fecon.rliluted ice-cream prepared from po weier
Peri od of storag e: in months
0
2
4
6
7
8
9
10
38.7
37.2
27.8
35.'1
35.3
27.3
37.4
2S.9
34.4
26.5
33. 1
26.7
25.1
132
13 .2
13.0
lJ6
11.4
11.2
l'I
· F4,,·our
Budy and (C"XIUre
Melting
27.5
lJ.2
rc~islilncc
Tllhlc lIb): A na~J'.\·i.r
or
\.J.r i:.II ion
of
FJa\"('iUr
2
7
6
152
· U'llchc,
· J'c rin.J"i
· Judg",
Error
'•• .... Sit!ni(icant at P
27 .6
(~r l'Qriam'e for sen.'ior,J' OflrihUl fS
M t;..m
SOUfC\:
21.8
13.0
<:
2. ~::7 •••
252 .79 u ,,13 ..19·" •
0.52
~urn
of sqUi.l rc~
Bod) i.lntl
Mdling
texlUrt
r~ s i slolnce
0.2 5
0.19
16.0S·"
0.15
27.13···
1. 75"
0.59
0..16
O.OJ and P < 0.00 1. rc spe ct i\'el),
There was no uniform relationship between body and texture score and
,.period of storage (Table 2(a)). Body and texlllre score of ice cream after
'lero, two and four months of storage was 27.5, 27.8 and 28.9, respectively.
A high percentage overrun after two and four months of storage
(Table I(a» partially accounted for better body and texture characteristics
during this period. Ice cream, however, developed a crumbly body and
~oarse. icy texture after ten months storage. Moreover, it had a low melting
'resistance and a foamy melt-down .
The data for different drying conditions is presented in Table 3. Variation
'iIi the drying conditions clearly influenced the particle size and bulk density
or.the powder. Higher inlet and outlet air temperature caused rapid drying
and tended to increase the mean particle size due to moisture expansion in
the particle (King & Sanderson, 1970; Verhey, 1972; Pisecky, 1980). It is
also evident that when identical drying temperatures were employed, the
particle size increaicd with a decrease in the speed of the atomizer, This is
j'li agreement with the observations of Hall & Hedrick (1971) and Vilder
et at. (1976). Dried mix containing only 25% sucrose had a minimum bulk
density of 0.46 g/ml when the average particle size was 39.03 microns and a
t't1<1ximum bulk density of 0.58 g / mt when the average particle size was
'27.28 11m . Generally, the larger the particles, the lower the bulk density.
Addition of refined sucrose increased substantially the bulk density in all
tlw cases. A bulk density of 0.66-0.68 glml was obtained when the average
particle size ranged between 26.61 and 27.28 I'm . This was achieved when
{he inlet and outlet air temperatures of 160°C and 7JoC and atomizer
Speeds of 25000 r/min or 16500 r/min were employed.
V BHANDARl & R IlALACHANORAN
218
'fahle 3. P((fficie .tizt' tJnd null.: d('nsiry
'nlel air tC'mpcr&.llUrc 195°C
Ou tkl Oi lf IcmpC'r;ltur~ 95°C
Atom/I!!f spct.:d (r / min)
2S 000
(~f
dril'ci itt.' creum mix
Inl el air tcmp<'-raturc I)loce
OUlh:1 air lcmpcralur-c: HO"C
AIOmi.,cr s.p~cd (r irnjn)
Inlce air tempu,iall.lrC f600C
Outicc air rempeTawrc 73°C
AtomilCf ~PC4."(j (r Jmin)
16 SOO
25000
16500
25000
16500
.19.03
14 .28
25.52
13.2 1
28 .77
16.64
26.61
12.50
27.28
12 .68
0.52
0.54
0.56
0.58
0.63
0 .66
a.-OR
A\crugl! dii.l.
I,,)
35.68
Sid do, .
24.73
IJilik lh:nsil}' (gl ml} with
0.48
2 5~.
sucrose
0.46
Bulk dt.'n~iIY Ig / ml) wilh aU the sucrose iJdded
0.56
0.52
,,,I,,·, dry bk nding \I,;ilh refi ned
060
~ucro<;l':l
COi\CLUSION
The physico-chemical properties of reconstituted ice cream mix and sensory
attributes of ice cream made from it were significantly affected by the
period of storage. The surface rension and percent overrun increased with
storage, though no uniform relationship with the period of storage was
observed. The viscosity of the mix showed a n irregular trend and generally
a high viscosity of the mix retarded the rate of Whipping. However. there
was no uniform relationship between body and texture and period of
storage. Ice cream developed a stale flavour and poor body and texture
characteristics after ten months storage.
Variation in the drying conditions influenced the panicle size and bulk
density of powder. A bulk density of 0.66-0.68 g/ml was obtair,ed when
the average particle size ranged between 2.62 and 27.28 ,urn .
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