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Effects of carboxymethyl cellulose and chitosan on the stability of ice cream upon freeze-thaw cycles / Maisarah Shamsudin

Ice cream is a mixture of two immiscible liquids of water and fat, therefore the emulsifier used in preparation of ice cream is very important. This study was conducted to determine the emulsifying effect of carboxymethyl cellulose (CMC) and chitosan in ice cream production upon freeze thaw cycles....

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Main Author: Shamsudin, Maisarah
Format: Student Project
Language:English
Published: 2013
Subjects:
Nutrition
Online Access:https://ir.uitm.edu.my/id/eprint/109081/1/109081.pdf
https://ir.uitm.edu.my/id/eprint/109081/
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spelling my.uitm.ir.1090812025-01-15T06:07:42Z https://ir.uitm.edu.my/id/eprint/109081/ Effects of carboxymethyl cellulose and chitosan on the stability of ice cream upon freeze-thaw cycles / Maisarah Shamsudin Shamsudin, Maisarah Nutrition Ice cream is a mixture of two immiscible liquids of water and fat, therefore the emulsifier used in preparation of ice cream is very important. This study was conducted to determine the emulsifying effect of carboxymethyl cellulose (CMC) and chitosan in ice cream production upon freeze thaw cycles. Four formulations were developed which are addition of 0.6% commercial emulsifiers smoothex as control, 0.6% chitosan, 0.6% CMC and combination of 0.3% CMC and 0.3% chitosan. The ice cream quality was evaluated in term of viscosity, creaming index, overrun, meltdown, pH value and rheological properties of storage and loss modulus. On overall, results shows that substitution of CMC and chitosan had significant effect toward the quality of ice cream upon freeze thaw cycles. On freshly made ice cream, addition of different emulsifier affects viscosity, pH value, overrun, meltdown, storage modulus and loss modulus but did not affect the creaming index. However, when subjected to freeze thaw cycles, the quality of ice cream was found to be affected by the type of emulsifiers used. Overrun, meltdown and storage modulus showed increasing trend with the increasing number of freeze thaw cycles. Viscosity, creaming index and rheological properties of loss modulus showed decreasing trend with the increasing number of freeze thaw cycles. Only pH value was found not affected by the freeze thaw cycles. Based on the result obtained, the best emulsifier is CMC because it gives the highest viscosity and the most stable creaming value throughout the freeze thaw cycles. 2013 Student Project NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/109081/1/109081.pdf Effects of carboxymethyl cellulose and chitosan on the stability of ice cream upon freeze-thaw cycles / Maisarah Shamsudin. (2013) [Student Project] <http://terminalib.uitm.edu.my/109081.pdf> (Unpublished)
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic Nutrition
spellingShingle Nutrition
Shamsudin, Maisarah
Effects of carboxymethyl cellulose and chitosan on the stability of ice cream upon freeze-thaw cycles / Maisarah Shamsudin
description Ice cream is a mixture of two immiscible liquids of water and fat, therefore the emulsifier used in preparation of ice cream is very important. This study was conducted to determine the emulsifying effect of carboxymethyl cellulose (CMC) and chitosan in ice cream production upon freeze thaw cycles. Four formulations were developed which are addition of 0.6% commercial emulsifiers smoothex as control, 0.6% chitosan, 0.6% CMC and combination of 0.3% CMC and 0.3% chitosan. The ice cream quality was evaluated in term of viscosity, creaming index, overrun, meltdown, pH value and rheological properties of storage and loss modulus. On overall, results shows that substitution of CMC and chitosan had significant effect toward the quality of ice cream upon freeze thaw cycles. On freshly made ice cream, addition of different emulsifier affects viscosity, pH value, overrun, meltdown, storage modulus and loss modulus but did not affect the creaming index. However, when subjected to freeze thaw cycles, the quality of ice cream was found to be affected by the type of emulsifiers used. Overrun, meltdown and storage modulus showed increasing trend with the increasing number of freeze thaw cycles. Viscosity, creaming index and rheological properties of loss modulus showed decreasing trend with the increasing number of freeze thaw cycles. Only pH value was found not affected by the freeze thaw cycles. Based on the result obtained, the best emulsifier is CMC because it gives the highest viscosity and the most stable creaming value throughout the freeze thaw cycles.
format Student Project
author Shamsudin, Maisarah
author_facet Shamsudin, Maisarah
author_sort Shamsudin, Maisarah
title Effects of carboxymethyl cellulose and chitosan on the stability of ice cream upon freeze-thaw cycles / Maisarah Shamsudin
title_short Effects of carboxymethyl cellulose and chitosan on the stability of ice cream upon freeze-thaw cycles / Maisarah Shamsudin
title_full Effects of carboxymethyl cellulose and chitosan on the stability of ice cream upon freeze-thaw cycles / Maisarah Shamsudin
title_fullStr Effects of carboxymethyl cellulose and chitosan on the stability of ice cream upon freeze-thaw cycles / Maisarah Shamsudin
title_full_unstemmed Effects of carboxymethyl cellulose and chitosan on the stability of ice cream upon freeze-thaw cycles / Maisarah Shamsudin
title_sort effects of carboxymethyl cellulose and chitosan on the stability of ice cream upon freeze-thaw cycles / maisarah shamsudin
publishDate 2013
url https://ir.uitm.edu.my/id/eprint/109081/1/109081.pdf
https://ir.uitm.edu.my/id/eprint/109081/
_version_ 1823097867603017728
score 13.23648

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