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Rheology of Ice Cream Mix Flavored with Black Tea or Herbal Teas and Effect of Flavoring on the Sensory Properties of Ice Cream

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Abstract

Rheological characteristics and physicochemical properties of ice cream mix flavored with black tea or some herbal teas and sensory profile of flavored ice cream was investigated. In this respect, black tea and three different herbal tea samples (sage, chamomile, and linden) were used to produce a new ice cream formulation. Some physicochemical properties and sensory characteristics of samples were determined. Total phenolic content of ice cream samples increased with the use of tea or herbal teas and it was in the range of 123.37–415.20 mg kg−1. Incorporation of black tea and herbal tea except chamomile decreased the sensory scores of ice cream compared to control sample. The apparent viscosities of samples were measured as a function of shear rate and consistency coefficient and flow behavior index were calculated by using power law model. All ice cream mix samples showed non-Newtonian pseudoplastic behavior. The apparent viscosities of ice cream mixes treated with no tea at the shear rate of 50 s−1 were 1.13, 0.91, and 0.76 Pa s at 10, 20, and 30 °C, respectively. The activation energy for the viscosity change of the samples ranged between 10.87–20.25 J mol−1 at 50 s−1.

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Acknowledgment

Authors would like to thank Erciyes University Research Project Unit for the financial support of the work.

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Authors and Affiliations

  1. Engineering Faculty, Food Engineering Department, Erciyes University, 38039, Kayseri, Turkey

    Safa Karaman & Ahmed Kayacier

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  1. Safa Karaman
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  2. Ahmed Kayacier
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Correspondence to Ahmed Kayacier.

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Karaman, S., Kayacier, A. Rheology of Ice Cream Mix Flavored with Black Tea or Herbal Teas and Effect of Flavoring on the Sensory Properties of Ice Cream. Food Bioprocess Technol 5, 3159–3169 (2012). https://doi.org/10.1007/s11947-011-0713-5

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