In this study, the effects of golden flaxseed flour (GFF; Linum usitatissimum) concentrations (0, 1, 2, and 3%; w/w) on ice recrystallization in uvaia (Eugenia pyriformis Cambess.) diet sherbets fortified with iron were evaluated. Experiments were performed to simulate the conditions of temperature fluctuations. Samples were transferred from storage (− 25 °C) to a freezer programmed to perform 14 temperature fluctuation cycles ranging from − 20 °C/12 h to − 10 °C/12 h (each cycle, 48 h). The chemical composition and pH were determined before the temperature cycles. Physical parameters such as overrun, rheological properties of steady and dynamic shear, hardness, thermal properties, and ice crystal sizes were measured before the temperature cycles and every 7 days for 4 weeks. The sensory attributes were evaluated using an optimized descriptive profile (ODP). The ash content and pH results were statistically significant, and their values increased as the GFF concentration increased. The results were significant for instrumental hardness, initial melt resistance, rheological behavior, frequency and temperature sweeps, ice crystal size, and recrystallization. In the sensory evaluation, scores for coarse texture decreased and scores for GFF flavor increased as the GFF concentration increased. The ODP results were consistent with those for the rheological parameters, which justified the ice crystal size and ice recrystallization observed in the sherbets.

在这项研究中，金色亚麻籽粉（GFF; Linum usitatissimum）浓度（0、1、2和3％; w / w）对Uvaia（Eugenia pyriformis）冰重结晶的影响评估了用铁强化的饮食果子露。进行实验以模拟温度波动的条件。将样品从储存器（-25°C）转移到设定为执行从-20°C / 12 h到-10°C / 12 h的14个温度波动循环的冰箱中（每个循环48小时）。在温度循环之前确定化学组成和pH。在温度周期之前以及每7天测量4周，测量物理参数，例如超限，稳定和动态剪切的流变特性，硬度，热特性和冰晶尺寸。使用优化的描述性轮廓（ODP）评估感官属性。灰分和pH结果具有统计学意义，其值随GFF浓度的增加而增加。结果对于仪器硬度，初始抗熔性，流变行为，频率和温度扫描，冰晶尺寸和重结晶具有重要意义。在感官评估中，随着GFF浓度的增加，粗糙感的得分降低，GFF风味的得分提高。ODP结果与流变参数的结果一致，这证明了在冰冻果子露中观察到的冰晶尺寸和冰重结晶是合理的。