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Physicochemical properties of ice cream mix and sensory attributes of ice cream after reconstitution of spray dried ice cream mix

Physicochemical properties of ice cream mix and sensory attributes of ice cream after reconstitution of spray dried ice cream mix

New Zealand Journal of Dairy Science & Technology 19(3): 213-220

Spray dried ice cream mix manufactured by using pregelatinized potato starch as stabilizer and Tween-80 as emulsifier was packed in metallized polyester-polyethylene pouches and stored at 30.degree. C. Surface tension and whipping ability of the reconstituted ice cream mix increased with storage, although no uniform relationship with the period of storage was observed. The viscosity of the mix which also showed an irregular trend, decreased considerably ater 10 mo. storage. After 10 mo. the ice cream developed a stale flavor and the body, texture and melt-down characteristics deteriorated.

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