Rheological and physicochemical characteristics of ice cream mix with molasses in a model system

In this study, the rheological behavior and physical, chemical properties of ice cream mix prepared with the addition of grape and carob molasses were investigated. Apparent density, soluble solid, refractive index, pH and color values of samples were determined. It was found that the viscosity of ice cream mix with grape and carob molasses was lower than that of control samples within the shear rate range studied. An empirical power-law model was used to describe the rheological behaviors of the samples with correlation coefficients of (R-2) between 0.972 and 0.9945. Flow behavior index (n) and consistency index (K) values for the ice cream mix with molasses ranged from 0.38011 to 0.45647, 126.85 to 155.15 mPa Sn, respectively. The model ice cream mix with molasses was found to exhibit non-Newtonian behavior.In this study, the rheological behavior and physical, chemical properties of ice cream mix prepared with the addition of grape and carob molasses were investigated. Apparent density, soluble solid, refractive index, pH and color values of samples were determined. It was found that the viscosity of ice cream mix with grape and carob molasses was lower than that of control samples within the shear rate range studied. An empirical power-law model was used to describe the rheological behaviors of the samples with correlation coefficients of (R-2) between 0.972 and 0.9945. Flow behavior index (n) and consistency index (K) values for the ice cream mix with molasses ranged from 0.38011 to 0.45647, 126.85 to 155.15 mPa Sn, respectively. The model ice cream mix with molasses was found to exhibit non-Newtonian behavior