Study of the effects of storage temperature on quality and shelf life of dry ice cream

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Ravash N.; HESARI J.; AZADMARD DAMIRCHI S.; RAFAT S.A.

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Paper Information

Journal: ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION Year:2019 | Volume:10 | Issue:2 Page(s): 45-62

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Title

Study of the effects of storage temperature on quality and shelf life of dry ice cream

Author(s)

Ravash N. | HESARI J. | AZADMARD DAMIRCHI S. | RAFAT S.A. | Issue Writer Certificate

Keywords

Dry ice creamQ1

Qualitative characteristicsQ1

Shelf lifeQ2

Storage temperatureQ2

Abstract

Background and objectives: Dry ice cream is a traditional Iranian product manufactured by boiling and concentration of milk with the addition of sugar and shortenings. However, it can be reproduced as a new dairy product by using new processing methods. This research is the first scientific study on Dry ice cream. The aim of the current research was to study the effects of Storage temperature on quality and Shelf life of Dry ice cream. Materials and methods: Dry ice cream was prepared by adding milk, sugar, glucose syrup and shortening and packed in conventional cardboard boxes. Then, all the samples were kept in three different temperatures (-18, +8 and +28 ° C) for 60 days. The Qualitative characteristics were investigated by performing physico-chemical tests including determination of moisture content, fat, protein, ash, pH, acidity, acid number and peroxide value, texture firmness, total count of aerobic microorganisms and yeast and mold, and sensory evaluation. Completely random design was used for statistical analysis. Results: The amount of carbohydrate, moisture, protein, fat and ash of Dry ice cream was 77. 60, 14. 16, 4. 76, 2. 48 and 1. 00%, respectively. By passing time and increasing Storage temperature, moisture content, pH and scores of sensory features decreased, but acidity number, peroxide value, firmness, total count and mold and yeast count increased. The highest and lowest rate of increase in peroxide values were observed in samples stored at +28 ° C and-18 ° C, respectively. The total count of microorganisms in the samples stored at +8 and +28 ° C increased during storage, but, on the contrary, decreased significantly at-18 ° C on day 60 compared to the first day. In the samples kept at-18° C, except for the first day, no mold and yeast growth was observed during storage. In contrast, the mold and yeast count increased in the samples stored at + 8 ° C and + 28 ° C. On the other hand, the scores for sensory evaluation of all samples showed a decrease during storage, as the highest and lowest reduction in points was found in the samples stored at-18° C and 28 ° C, respectively. Conclusion: According to the results and regard to quality and Shelf life evaluated here,-18 ° C and +28 ° C were the most suitable and unsuitable temperatures for storing Dry ice cream, respectively. In addition, storing at-18 ° C up to 60 days, +8 ° C up to 20 days and +28 ° C up to 5 days, showed the best sensory features.

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APA: Copy

Ravash, N., HESARI, J., AZADMARD DAMIRCHI, S., & RAFAT, S.A.. (2019). Study of the effects of storage temperature on quality and shelf life of dry ice cream. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, 10(2 ), 45-62. SID. https://sid.ir/paper/392303/en

Vancouver: Copy

Ravash N., HESARI J., AZADMARD DAMIRCHI S., RAFAT S.A.. Study of the effects of storage temperature on quality and shelf life of dry ice cream. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION[Internet]. 2019;10(2 ):45-62. Available from: https://sid.ir/paper/392303/en

IEEE: Copy

N. Ravash, J. HESARI, S. AZADMARD DAMIRCHI, and S.A. RAFAT, “Study of the effects of storage temperature on quality and shelf life of dry ice cream,” ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 10, no. 2 , pp. 45–62, 2019, [Online]. Available: https://sid.ir/paper/392303/en

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