Effects of cooling rate and aging process on crystallographic structure, whipping, rheological, textural and thermal properties of frozen minarine

Minarine is a cream obtained by mixture of animal cream and vegetable oils. Fat crystallization is the main stage in production of this product and affects its mouth-feel, stability, texture and appearance. Processing conditions influencing the fat crystallization, partial coalescence and finally physical and structural properties of whipped cream are heat treatment (pasteurization and sterilization), homogenization, cooling rate, aging process, tempering and temperature, time and speed of whipping. The objective of this study is to characterize the effects of fast cooling by ice cream maker to 5 ºC and aging process at this temperature for 24 hours, on whipping, rheological, textural, crystallographic and thermal properties of frozen minarine. Results illustrated that the most desirable whipping properties (overrun=114.8% and syneresis=3.6mm) and the highest rheological and textural properties, γLVR (0.33), G' (40850 Pa) and firmness (642 g), were belonged to sample FCA due to the formation of denser crystalline network resulting from fast cooling and aging process. Wide angle X-ray scattering spectra shows that α -crystals were mainly formed upon fast cooling then, a transition from α to β'-crystals took place during aging process. Also according to differential scanning calorimetric results, the endothermal peak temperature was shifted to higher temperatures due to fast cooling and aging processes.