Effects of fat and sucrose substitution on ice cream texture
2002
Domagala, J. | Oboza, P. (University of Agriculture, Krakow (Poland). Dept. of Animal Products Technology)
Reference ice cream and caloric-reduced frozen desserts were formulated with 54 and 75 percent reduction in fat content with 50 percent reduction in sucrose content. Instant Stellar fat substitute was used to substitute fat, polidextrose was used as the bulking agent and sucralose as a sweetener. Taste test carried out by sensory evaluation panel revealed no significant differences in sensory textural attributes between reference samples and reduced fat and sucrose products. Instrumental evaluation of texture indicated significant differences in hardness, gummines, springiness and cohesiveness of reference and modified products. The presence of fat substitute had a significant effect on viscosity of melted ice cream. Substitution of 54 percent fat with fat substitute and polidextrose resulted in 35 percent reduction in the caloric value. The 75 percent reduction of fat did not significantly decrease caloric value of product when compared to the product with 54 percent substitution
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