Effects of aging time and storage temperature on the rheological and sensory characteristics of whole ice cream

The objective of this study was to evaluate the effects of aging time (4 or 24 h) and storage temperature (-10 and -20 degrees C) on the rheological and sensory characteristics of whole ice cream. The formulation of ice cream was 10% milk fat, 11% milk solids not fat, 13% saccharose, 4% 42 Dextrose Equivalent corn syrup and 0.65% stabilizer-emulsifier mixture. The results of the rheological analyses indicate that as the aging time increases, there is an increase in the viscosity values, overrun and hardness of ice cream. Melting resistance was not affected by the prolongation of aging time whereas storage temperature of -20 degrees C improved melting characteristics in the first 60 min. With regard to sensory characteristics, appearance and texture were improved by aging 24 h in comparison to aging 4 h in the products stored at -10 degrees C. Flavor scores of the samples were not affected by aging time and storage temperature.