Determinacion de la viscosidad de las mezclas para crema helada : Comparación de métodos

Ice cream mixes viscosity is an important process parameter which is related with texture of the final product and also with overrun. In the present work 21 samples of ice cream mixes from different days of production were analysed by using four instruments: rheoviscosimeter Haake Rotovisko RV3, LVT Brookfield Synchro-Lectric Viscometer, Ford Cup and Panisol viscosimeters with different technical procedures. Ice cream sensory analysis was also performed: 1) with a 6 members texture profile trained panel in order to assess consistency, creaminess, meltiness and texture; 2) with the panel members of the Milk Research Pilot Plan of the Food Research Institute (FRI). Results were statistically obtained by means of a correlation matrix within instruments and simple sensory-instrument correlation analysis. Both empirical instruments (Ford Cup and Panisol were highly correlated with: the reference instrument (Rotovisko); the ice cream consistency score; the panel members of the FRI evaluation. So they could be used for quality control purposes.