Browsing by Subject "jäätelön raaka-aineet"

Ice cream is made of sweetened fat protein emulsion which is frozen and aerated. Same processing steps are used for producing fruit ice and sorbet that do not contain any dairy ingredients. The base mixture of fruit ice is made from water, sugar and additives. Client’s assignment for this study included a development of a new type ice cream family called Jääherkku, which was classified as a vegetable fruit ice. Vegetable ingredients differ greatly from the traditional ice cream dairy ingredients often in a form of liquid or powder. Vegetable matrix consists of soluble and insoluble fibres which sets challenges for dairy processing equipments. The objective of the study was to develop the main ingredients (vegetable purees) and produce vegetable fruit ice products with desirable composition and sensory attributes. Vegetable puree processing involved heating, grinding and cooling steps. Referring to literature the aim was to increase vegetable fruit ice sample’s total dry matter content with additional starch powders, fruit puree and whey powder. Processing steps included mixing, pasteurization, maturing, whipping and freezing. Total dry matter and pH were measured from the ice mixtures. Each sample batch was verbally analysed with sensory evaluation methods. Based on this study three different product propositions for vegetable fruit ice was achieved. The composition and structure of vegetable purees and vegetable fruit ice base mix were made to match the demands of dairy processing equipment. Vegetable fruit ice samples’ sensory quality suffered from added sugars removal. The addition of additional fruit puree and whey powder alleviated the structural problems. Starch powders were also added in order to increase total dry matter content but this did not work alone on the structural problems. Based on literature the soft and pleasant sensory quality of ice cream depends on the total amount of sugars in ice cream. Sugars in ice cream lower the freezing point of matrix and decrease temperature dependent ice content. Melting test results showed that the melting behaviour of samples were more durable compared to the reference sample which contained added sugars.