Subscribe Now Subscribe Today
Science Alert
 
Blue
   
Curve Top
Pakistan Journal of Biological Sciences
  Year: 2007 | Volume: 10 | Issue: 10 | Page No.: 1691-1696
DOI: 10.3923/pjbs.2007.1691.1696
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Flow Properties of Ice Cream Mix Prepared from Palm Oil: Anhydrous Milk Fat Blends

A.I. Wan Rosnani, I. Nor Aini, A.M.M. Yazid and M.H. Dzulkifly

Abstract:
Ice cream mixes containing 33.4% total solids including 10% fat, 11.1% milk solid-non fat (MSNF), 12% sugar, 0.35% commercial blend of emulsifier/ stabiliser and water were produced. The blending of PO with AMF were conducted at three different ratios 30: 70, 50: 50 and 70:30, respectively. The experimental ice cream mixes were compared with a control ice cream mix prepared from AMF. The flow properties were measured after ageing at 0, 1, 1.5, 2 and 24 h and determined using a controlled stress rheometer (Haake RS 100). The Power Law and Casson equation was employed to estimate the yield stress of an ice cream mixes. The regression coefficients (r) was represented well by the Casson model (r>0.99) for all the samples, indicating goodness of fit. The profiles of the consistency coefficients (Kc) were quite similar for all experimental samples, which could be attributed to the fact that all the samples exhibited similar viscoelastic behaviour. The flow behaviour index (n) of an ice cream mix prepared from PO and their blends with AMF were less then 1.0 (range 0.04-0.08) indicating that they were psuedoplastic fluid. The ηo at shear rate 20-1 indicated higher degree of viscosity in AMF.
PDF Fulltext XML References Citation Report Citation
 RELATED ARTICLES:
  •    Blending of Butter Oil with Refined Palm Oil: Impact on Physicochemical Properties and Oxidative Stability
How to cite this article:

A.I. Wan Rosnani, I. Nor Aini, A.M.M. Yazid and M.H. Dzulkifly, 2007. Flow Properties of Ice Cream Mix Prepared from Palm Oil: Anhydrous Milk Fat Blends. Pakistan Journal of Biological Sciences, 10: 1691-1696.

DOI: 10.3923/pjbs.2007.1691.1696

URL: https://scialert.net/abstract/?doi=pjbs.2007.1691.1696

COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 

Curve Bottom