Utilization of corn syrups in ice cream
1993
Sukoncheun Sringam (Kasetsart Univ., Bangkok (Thailand). Faculty of Agro-Industry. Dept. of Food Science and Technology)
Corn syrups at DE 20, 30 and 40 were prepared by hydrolyses with hydrochloric acid and Termamyl 120 L enzyme. Corn syrup at DE 20 was the least sweet, the one at 30 and 40 were sweeter and not significantly different, and sucrose was the sweetest. When corn syrups were used to replace 30 percent of sucrose in vanilla icecream, the lower the DE values, the higher ice cream mix viscosity, the higher firmness and the shorter freezing time. But they had no effect on ice cream overrun. Ice cream with corn syrups thawed slower than control ice cream (with only sucrose), but there were no significant difference among ice cream with corn syrups from 2 hydrolysis methods and 3 DE values. Taste panelists could not detect differences of firmness and texture of all samples, but indicated that control ice cream was sweeter than the others. The ice creams with corn syrups were not significantly prefered over the control one.
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