Development of buffalo milk ice-cream by high pressure-homogenisation of mix: Physicochemical, textural and microstructural characterisation

• Published in: Food science & technology 2021-10, Vol.150, p.112013, Article 112013
• Main Authors: Sert, Durmuş, Mercan, Emin, Kılınç, Mehmet
• Format: Article
• Language: English
• Subjects: Buffalo milk; High-pressure homogenisation; Melting; Microstructure
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2021.112013

This study aimed to determine the physicochemical, textural, and microstructural characteristics of buffalo milk ice cream produced from high-pressure homogenisation (HPH) treated ice cream mix. Ice cream mix was subjected to 0 (control), 30, 60, 90, 120, or 150 MPa. HPH increased the firmness and consistency value of mixes, whereas it decreased cohesiveness and index of viscosity values. Also, HPH improved the lightness, redness, and yellowness of the mix. The mean particle size of HPH-treated mix samples was lower than the control, except HPH-150. The hardness of ice cream samples was between 14.30 and 77.81 N, in which HPH increased hardness value with the increasing pressure. The overrun of ice cream samples ranged from 19.93 to 45.15%, and HPH decreased it. HPH significantly improved resistance to melting in the ice cream. Scanning electron microscopy images revealed that HPH reduced the size of air bubbles. HPH at 150 MPa resulted in a foamy structure in the ice cream. HPH can alter the hardness, microstructure, and melting characteristics of buffalo milk ice cream. Products with improved properties may be developed by further modifying the formulation and processing parameters. •Ice cream was produced from high-pressure homogenisation (HPH) treated mix.•HPH increased lightness, redness, and yellowness of mix.•HPH at 150 MPa increased 444% hardness of ice cream compared to the control.•HPH at 150 MPa increased 106% melting time.•The size of air bubbles was decreased by HPH.