Fat reduction in coconut milk ice cream by fat replacer | เธเธฒเธฃเธฅเธเนเธเธกเธฑเธเนเธเนเธญเธจเธเธฃเธตเธกเธเธฐเธเธดเนเธเธขเนเธเนเธชเธฒเธฃเธเธเนเธเธเนเธเธกเธฑเธ
2007
Sivaporn Phudtal(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) E-mail:[email protected] | Somjit Surapat(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology)
Reduction of fat content in coconut milk ice cream lowered its qualities. Utilization of stabilizer (Cremodan SE709-M) and fat replacer (Remyline AX-DR) to improve qualities of low fat coconut milk ice cream (1 percent fat w/w) was studied. Results showed that physical properties of control sample (8 percent fat w/w) with 0.35 0.40 and 0.45 percent Cremodan were significant different (p LT 0.05). Sample with 0.40 percent Cremodan was the most acceptable. While, Remyline at 0.5 1.0 1.5 and 2.0 percent gave significant differences in viscosity, overrun and hardness (p LT 0.05) in both control and low fat coconut milk ice cream. Low fat coconut milk ice cream with 0.5 and 2.0 percent Remyline did not show any significant differences in flavor intensity, smoothness, firmness and meltdown. Anyway, samples with 2.0 percent Remyline had higher mouth coating and viscosity leading to lower meltdown than sample with 1.5 percent Remyline which was similar to the control. Therefore, its sensory characteristic and acceptance was similar to the control.
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