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RISS 인기검색어
- 검색키워드
- 저자 : Shrivastav Awani (검색결과 1 건)
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Shrivastav Awani,Goswami Tridib K.,Kotra Subbarao V. 한국농업기계학회 2022 바이오시스템공학 Vol.47 No.3
Purpose The freezing technique and rheological properties play an important role in improving the viscoelastic as well as the textural properties of ice cream. Methods Viscoelastic properties of ice creammix and ice creamwere measured by varying the concentration of gelatin (from0.2 to 0.6%) using the oscillatory test at different frequencies. The rheological analysis was carried out at temperatures 4 °C and − 4 °C which is the temperature of ice cream, before and after carrying out the freezing process, respectively. In ice creammix and ice cream, the values of storage modulus (G′), loss modulus (G″), and tan δ (G″/G′) were calculated from 0.2 to 0.6% gelatin concentration which was prepared by liquid nitrogen (LN2) infusion method. The adaptive neuro-fuzzy logic approach was applied to test the validity of sensory scores obtained in terms of the overall acceptability of ice cream. Results It was found that the viscoelastic property of ice cream was significantly influenced (p ≤ 0.01) by increasing the concentration of gelatin in ice cream and can be successfully added up to the concentration level of 0.4%, beyond which it results in the stiffness of ice cream reducing the quality of ice cream. Also, it was found that the average percentage error in the present ANFIS model was 5.85% with a correlation coefficient of 0.866 which indicates a good amount of correlation between predicted and experimental values. Conclusion The results of this study would be helpful in the further study of quick freezing of ice cream by LN2 infusion method by varying stabilizer concentration which is getting more common nowadays in western countries.
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