INFLUENCE OF STORAGE CONDITIONS ON CHANGES IN THE QUALITY OF FAMILY-SIZE ICE-CREAM
 
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Pol. J. Food Nutr. Sci. 2007;57(Special issue 3A):111–114
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ABSTRACT
The aim of this work is to specify the physical and chemical changes of vanilla ice-cream made by two manufacturers within a 9 month storage period under varying temperature conditions (-14°C; -22°C, changes initiated every 48 h), constant temperature of -18°C and constant temperature of -30°C. The evaluation of the ice-cream quality during storage was conducted based on the following commodity tests: indication of flakiness, potential acidity, active acidity, content of dry substance and melting. The physical and chemical changes depended on the type of ice-cream and storage temperature, the most dynamic changes occurred with ice-cream stored at varying temperatures (-14; -22°C). Among the tested qualities the most significant changes were reported in the case of flakiness. Evaluation of physical and chemical properties changed more dynamically in the case of ice-cream made by manufacturer Y. Of the storage conditions tested here, the most advisable temperature in terms of ice-cream quality was -30°C.
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