Interactions between food components in ice cream .2. Structure-texture relationships

被引：15

作者：

Gelin, JL ^{[1
]}

Poyen, L ^{[1
]}

Rizzotti, R ^{[1
]}

Dacremont, C ^{[1
]}

LeMeste, M ^{[1
]}

Lorient, D ^{[1
]}

机构：

[1] ENSBANA,F-21000 DIJON,FRANCE

来源：

JOURNAL OF TEXTURE STUDIES | 1996年 / 27卷 / 02期

关键词：

D O I：

10.1111/j.1745-4603.1996.tb00069.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of four composition factors on fat destabilisation, melting resistance and sensory characteristics were studied in hardened ice creams by the means of principal components analysis (PCA). For all the proteins, PCA revealed a pronounced contrast between 'coldness' and 'creaminess' in ice cream. The third sensory descriptor 'length in mouth' was either correlated with 'creaminess' for skim milk powder (SMP) and whey protein concentrate (WPC) series, or with 'coldness' in the case of the skim milk replacer (SMR) series. In each calculation, the butteroil was not correlated with 'creaminess.' In the case of SMP ice cream the descriptor 'creaminess' was strongly correlated with a small initial droplet size and with a high fraction of fat destabilised: the initial droplet size was itself associated with a high ratio emulsifier to butteroil. For both SMR and WPC ice cream, creaminess was not correlated to the extent of fat destabilisation in ice cream.

引用

页码：199 / 215

页数：17

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