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Functionality of freeze‐dried berry powder on frozen dairy desserts
Author(s) -
BilbaoSainz Cristina,
Thai Sandy,
Sinrod Amanda J. G.,
Chiou BorSen,
McHugh Tara
Publication year - 2019
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14076
Subject(s) - berry , ice cream , blowing a raspberry , ice crystals , food science , chemistry , freezing point , freeze drying , materials science , chromatography , horticulture , physics , optics , biology , thermodynamics
In the present work, the use of different freeze‐dried berry powders as stabilizers to avoid the melt‐down of frozen desserts was investigated. Samples were prepared using 3.5% freeze‐dried berry powder (strawberry, raspberry, blackberry, and blueberry) and compared with a control containing no berries. The addition of strawberry or raspberry powder completely prevented the melt‐down of the frozen desserts. These samples retained their original shapes once the ice crystals melted. Blackberry powder prevented the melting of the frozen desserts, but the foam structure collapsed and lost its original shape. The incorporation of blueberry powder did not prevent the melting of the frozen desserts. The blueberry samples showed phase separation with a fraction of clear serum. Practical applications Freeze‐dried strawberries and raspberries could be used to replace stabilizers in the production of “clean label” and nutritionally enhanced ice creams. Also, the production of frozen dairy desserts that do not melt at ambient temperature will allow the creation of complex structures using new technologies, such as 3D printing under ambient conditions.