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Plant Foods for Human Nutrition

, Volume 57, Issue 1, pp 25–40 | Cite as

Flow behavior characteristics of ice cream mix made with buffalo milk and various stabilizers

  • Kuldip S. Minhas
  • Jiwan S. Sidhu
  • Gurmail S. Mudahar
  • A.K. Singh
Article

Abstract

Ice cream made with buffalo milk, using optimum levels ofvarious stabilizers of plant origin, was evaluated for its flow behaviorcharacteristics, with the objective of producing an acceptable qualityproduct. The minimum variation in the viscosity of mix was observed atthree rates of shear (348.88, 523.33 and 1046.66 S-1) for all icecream mixes. The flow behavior index (n) of all the mixes having optimumlevels of various stabilizers was observed to be less than 1; indicating theirpseudoplastic nature. Consistency coefficient (m) of sodium alginate wasfound to be 1.19; highest among all the stabilizers, followed by gelatin(1.17), karaya (1.08), guar gum (0.75), acacia gum (0.70), ghatti gum(0.36), and the control (0.29). The consistency coefficient (m) signifiesthe apparent viscosity of the pseudoplastic fluid. The viscosity of the mixeshaving various stabilizers (optimum levels) was found to be in descendingorder: Sodium alginate, gelatin, karaya, guar gum, acacia, ghatti andcontrol.

Buffalo milk Flow characteristics Gums Plain ice cream Stabilizers Viscosity 

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Copyright information

© Kluwer Academic Publishers 2002

Authors and Affiliations

  • Kuldip S. Minhas
    • 1
  • Jiwan S. Sidhu
    • 1
  • Gurmail S. Mudahar
    • 2
  • A.K. Singh
    • 3
  1. 1.Department of Food Science and TechnologyIndia
  2. 2.Research & DevelopmentSalad Time Farms, IncSalinasUSA
  3. 3.Department of Process Engineering & Storage StructuresPunjab Agricultural UniversityLudhiana-India

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