Author
Listed:
- Ildikó Csilla Nyulas-Zeke
(Department of Livestock Product and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Hungary)
- Karina Ilona Hidas
(Department of Livestock Product and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Hungary)
- Klára Pásztor-Huszár
(Department of Livestock Product and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Hungary)
- István Dalmadi
(Department of Livestock Product and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Hungary)
- Enikő Szücs
(Department of Livestock Product and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Hungary)
- Rebeka Pap
(Department of Livestock Product and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Hungary)
- Tamás Csurka
(Department of Livestock Product and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Hungary)
Abstract
The aim of this study was to investigate the utilization of buttermilk, a by-product of butter production, in ice cream. Butterfly pea flower, which provides natural coloring and antioxidant properties, was added to buttermilk for investigating its improving effect on the techno-functional and sensory attributes of ice cream. Ice cream mixes were prepared with varying buttermilk concentrations (0%, 20%, 40%, 60%, 80%, 100%) as the first factor of the research. In addition, the effect of fermentation was also investigated as the second factor of the experiment. The ingredients included buttermilk, milk, cream, sucrose, dextrose, locust bean gum, butterfly pea flowers, and vanilla extract. The preparation involved the extraction of the butterfly flowers, fermentation in case of the fermented samples, homogenization, pasteurization, freezing, and hardening. Quality attributes such as dry matter content, pH, color, rheological properties of the ice cream mixes, overrun, melting properties, and ice cream hardness were analyzed to determine the maximal substitution level of milk by buttermilk without compromising ice cream quality. Our results explore the impact of buttermilk content and fermentation on the techno-functional properties of ice cream. As buttermilk concentration increased, dry matter content decreased, ranging from 34.4 g/100 g at 0% buttermilk to 31.9 g/100 g at 100% buttermilk. pH levels were lower in the fermented samples, decreasing from 6.5 in the non-fermented to 4.6 in the fermented samples. L* decreased with higher buttermilk content, while a* and b* values increased slightly. The butterfly pea flower provided a blue hue across all samples; the blue hue increased by 20% with a higher buttermilk content. Increasing the buttermilk concentration led to a 40% decrease in the yield stress and consistency coefficient, indicating a less viscous mix. The flow behavior index slightly increased, suggesting a more Newtonian-like flow at higher buttermilk levels. Overrun decreased with a higher buttermilk content, from 45% at 0% buttermilk to 30% at 100% buttermilk, indicating reduced air incorporation. The meltdown rate increased with a higher buttermilk content, meaning the ice cream melted more rapidly. The hardness of the ice cream decreased as buttermilk concentration increased, from 15 N at 0% buttermilk to 10 N at 100% buttermilk. The fermented sample groups were on average 44% harder than the non-fermented sample groups. The findings suggest that up to 100% of buttermilk can effectively replace milk in ice cream formulations without compromising quality, providing a sustainable and health-beneficial use for this dairy by-product.
Suggested Citation
Ildikó Csilla Nyulas-Zeke & Karina Ilona Hidas & Klára Pásztor-Huszár & István Dalmadi & Enikő Szücs & Rebeka Pap & Tamás Csurka, 2024.
"Analysis of Techno-Functional Properties of Fermented and Non-Fermented Buttermilk-Containing Ice Creams,"
Sustainability, MDPI, vol. 16(17), pages 1-19, September.
Handle:
RePEc:gam:jsusta:v:16:y:2024:i:17:p:7714-:d:1471741
Download full text from publisher
References listed on IDEAS
- Karina Ilona Hidas & Csaba Németh & Lien Phuong Le Nguyen & Anna Visy & Adrienn Tóth & Annamária Barkó & László Friedrich & Attila Nagy & Ildikó Csilla Nyulas-Zeke, 2021.
"Effect of cryogenic freezing on the rheological and calorimetric properties of pasteurized liquid egg yolk,"
Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 39(3), pages 181-188.
- Karina Ilona Hidas & Anna Visy & Judit Csonka & Ildikó Csilla Nyulas-Zeke & László Friedrich & Klára Pásztor-Huszár & Boglárka Alpár & Géza Hitka & József Felföldi & Orsolya Fehér & Attila Gere, 2020.
"Development of a Novel Gluten-Free Egg Pie Product: Effects of Sensory Attributes and Storage,"
Sustainability, MDPI, vol. 12(24), pages 1-16, December.
Full references (including those not matched with items on IDEAS)
Corrections
All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:gam:jsusta:v:16:y:2024:i:17:p:7714-:d:1471741. See general information about how to correct material in RePEc.
If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.
If CitEc recognized a bibliographic reference but did not link an item in RePEc to it, you can help with this form .
If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.
For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: MDPI Indexing Manager (email available below). General contact details of provider: https://www.mdpi.com .
Please note that corrections may take a couple of weeks to filter through
the various RePEc services.