THE USE OF EXTRACELLULAR AND INTRACELLULAR EMULSIFIERS FROM YEASTS IN ICE CREAM PRODUCTION
AMER, A., SHERIF, S., ROUSHDY, I., EL-MAGDOUB, M. (2009). THE USE OF EXTRACELLULAR AND INTRACELLULAR EMULSIFIERS FROM YEASTS IN ICE CREAM PRODUCTION. EKB Journal Management System, 87(2), 579-589. doi: 10.21608/ejar.2009.194121
ABEER E. A. AMER; SOAD A. SHERIF; IBRAHEM M. ROUSHDY; MOHAMED N. EL-MAGDOUB. "THE USE OF EXTRACELLULAR AND INTRACELLULAR EMULSIFIERS FROM YEASTS IN ICE CREAM PRODUCTION". EKB Journal Management System, 87, 2, 2009, 579-589. doi: 10.21608/ejar.2009.194121
AMER, A., SHERIF, S., ROUSHDY, I., EL-MAGDOUB, M. (2009). 'THE USE OF EXTRACELLULAR AND INTRACELLULAR EMULSIFIERS FROM YEASTS IN ICE CREAM PRODUCTION', EKB Journal Management System, 87(2), pp. 579-589. doi: 10.21608/ejar.2009.194121
AMER, A., SHERIF, S., ROUSHDY, I., EL-MAGDOUB, M. THE USE OF EXTRACELLULAR AND INTRACELLULAR EMULSIFIERS FROM YEASTS IN ICE CREAM PRODUCTION. EKB Journal Management System, 2009; 87(2): 579-589. doi: 10.21608/ejar.2009.194121

THE USE OF EXTRACELLULAR AND INTRACELLULAR EMULSIFIERS FROM YEASTS IN ICE CREAM PRODUCTION

Egyptian Journal of Agricultural Research
Article 21, Volume 87, Issue 2, July 2009, Page 579-589  XML PDF (270.74 K)
Document Type: Original Article
DOI: 10.21608/ejar.2009.194121
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Authors
ABEER E. A. AMER1; SOAD A. SHERIF1; IBRAHEM M. ROUSHDY2; MOHAMED N. EL-MAGDOUB2
1Dairy Microbiology Department, Animal Production Research Institute, Agricultural Research Center, Giza, Egypt.
2Food Science Department, Faculty of Agriculture, Ain Shams University, Cairo, Egypt.
Abstract
The main objective of this study was to manufacture ice cream using different ratios of extracellular bioemulsifiers, which was produced by Candida utilis EMCC 120 and intracellular bioemulsifiers produced by Saccharomyces cervisiae EMCC 69. The results showed that using extracellular bioemulsifiers had slightly effect on increasing of the specific gravity and weight per gallon in the resultant ice cream, there were a slightly bioemulsifiers samples decreases in specific gravity and weight per gallon and increase in the overrun with intracellular. In addition, Extracellular bioemulsifiers reduced the rate of melting comparing to intracellular samples. Generally using of extracellular bioemulsifiers in the manufacture of ice cream improves whipping quality of the mix and gave smoother body and texture. The preferable concentration of bioemulsifiers produced by S. cereviciae EMCC 69 or C. utilis EMCC 120 was 0.2% which enhanced viscosity, freezing point and overrun, and eventually more acceptable to consumers was gained.
Keywords
Yeast; extracellular emulsifier; intracellular emulsifier; ice cream
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