SciELO - Scientific Electronic Library Online

vol.23 número2Yield and postharvest quality of potato cultivars of the Phureja Group in contrasting environments by altitude of the central Andean region of ColombiaPotato farming in Southwest Colombia: Types of farmers and their technical efficiency índice de autoresíndice de assuntospesquisa de artigos
Home Pagelista alfabética de periódicos  

Serviços Personalizados




Links relacionados

  • Em processo de indexaçãoCitado por Google
  • Não possue artigos similaresSimilares em SciELO
  • Em processo de indexaçãoSimilares em Google


Ciencia y Tecnología Agropecuaria

versão impressa ISSN 0122-8706versão On-line ISSN 2500-5308


CAMPO-QUINTERO, Valentina; ROJAS-GAITAN, Juan José  e  RAMIREZ-NAVAS, Juan Sebastián. Effect of carrageenan, guar gum, and methylcellulose addition on the quality parameters of ice cream with liqueur. Cienc. Tecnol. Agropecuaria [online]. 2022, vol.23, n.2, e2209.  Epub 31-Abr-2022. ISSN 0122-8706.

The ice cream market is constantly expanding and diversifying. An essential segment for which various ice cream options are being designed is adults. For instance, ice cream with liquor is making its way as an exciting option. However, the addition of liquor negatively affects some quality parameters of the ice cream. In this investigation, seeking to maintain the quality parameters expected by consumers, the effect of emulsifier-stabilizers addition on sensory and physicochemical quality of ice cream with ethyl alcohol was evaluated using a simplex- centroid Mixture design. Seven formulations of ice cream were made in triplicate. According to Mixture design, methylcellulose, guar gum, and/or carrageenan were combined. Approximately one-liter ice cream batches were made. The °Brix, density, color, pH, and freezing point of the ice cream mix matured for 24 h were measured. Texture, the melting percentage, the Fall time of the first drop, and the overrun of the final ice cream were also evaluated. Finally, sensory evaluation was performed using acceptance and preference tests with a panel of 141 consumers. The effect of stabilizers on the physicochemical properties was evaluated through contour charts, and the optimal formulation was determined based on quality parameters and sensory analysis. The optimal formulation is composed of: 12.32 % methylcellulose, 71.84 % guar gum, and 15.83 % carrageenan, to form the gel network that maintains ethyl alcohol within the matrix, avoiding unwanted separations and maintaining the physicochemical properties, functions, and sensors, within the established and expected parameters by the consumer.

Palavras-chave : dairy products; emulsifiers-stabilizers; ethyl alcohol; mix design; organoleptic properties; physicochemical properties.

        · resumo em Espanhol     · texto em Espanhol     · Espanhol ( pdf )