Evaluation of a new homogenizer used in the manufacture of chocolate ice cream Coppelia

Authors

  • Yanet Sariego-Toledo Instituto Superior Politécnico "José Antonio Echeverría". Facultad de Ingeniería Química.
  • Eduardo García-Noa Instituto Superior Politécnico "José Antonio Echeverría". Facultad de Ingeniería Química.
  • Raidel Comet-Rodríguez Instituto Superior Politécnico "José Antonio Echeverría". Facultad de Ingeniería Química.
  • Carlos Guillen-Rodríguez Instituto Superior Politécnico "José Antonio Echeverría". Facultad de Ingeniería Química

Keywords:

ice cream, homogenization, quality.

Abstract

In this paper, the evaluation of homogenization operation is made, analyzing the physical-chemical´s parameters and sensorial properties of the mixtures of chocolate Coppelia made before and after the technology was modified, using a set of statistical techniques. It was shown that for flavor tested, the physic-chemical analysis and sensorial meet the standards, also it was found statistically that the quality of processed mixes with the new homogenizer is best to the mixtures processed with the homogenizer 600 L / h.

 

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Published

2024-01-30

Issue

Vol. 21 No. 3 (2011)

Section

Original articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Evaluation of a new homogenizer used in the manufacture of chocolate ice cream Coppelia. (2024). Ciencia Y Tecnología De Alimentos, 21(3), 4-8. https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/575

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