The Effect of Ageing at a Low Temperature on the Rheological Properties of Kahramanmaras-Type Ice Cream Mix

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Abstract
The aim of this article was to investigate the effect of ageing on the rheological parameters of ice cream mix. We prepared the model mix in accordance with the traditional Kahramanmaras-type ice-cream manufacturing method. The apparent viscosity (ηa) of the samples was measured as a function of shear rate, and the Power Law model was used to determine flow behavior (n) and consistency indices (K). The ηa of sample was significantly affected from ageing time as it increased up to 24 hours then decreased. The values of n and K of the samples ranged in 0.336 to 0.359 and 3719.72 – 4328.73 mPa.sn, respectively. After 24 hours of ageing, K and ηa of the mix reached the highest, while the n reached the lowest values. These results suggested that 24 hours of waiting would be a proper ageing time for the ice cream mix. It could be recommended that ice cream mix may be aged at 0°C for about 24 hours before proceeding to the freezing step of ice cream manufacturing.

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