Table 4 Texture profile analysis TPA of the two ice cream formulated with milk cream (traditional) and with the optimized emulsion, respectively.

From: The effect of composition, microfluidization and process parameters on formation of oleogels for ice cream applications

Ice cream

Hardness (N)

Cohesiveness

Springiness

Adhesiveness (N × mm)

Chewiness (N)

Gumminess (N)

Traditional

1010.74a (344.0)

3.865a (0.6)

0.456a (0.2)

− 157.225a (28.8)

1497.7a (847.7)

3539.75a (931.2)

Optimized

1277.95a (578.9)

6.515b (0.9)

0.6925a (0.3)

− 73.54b (13.3)

3381.83b (939.8)

6121.73b (1691.3)

  1. The values in parenthesis are the standard deviations.
  2. abcIn the same column, means without the same letter reveal significant differences (p < 0.05) according to the LSD multiple range test.
Back to article page