Rheological quality and stability of yog-ice cream with added inulin

被引：192

作者：

El-Nagar, G

Clowes, G

Tudorica, CM

Kuri, V

Brennan, CS ^{[1
]}

机构：

[1] Univ Plymouth Seale Hayne, Appl Food Res Grp, Newton Abbot, England

[2] Zagazig Univ, Dept Food Sci, Moshtohor Fac Agr, Toukh, Egypt

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2002年 / 55卷 / 02期

关键词：

dietary fibre; frozen yogurt; ice-cream; low-fat products; rheology; texture;

D O I：

10.1046/j.1471-0307.2002.00042.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Research was conducted to examine the effect of inulin on the rheological and textural characteristics of yog-ice cream desserts in relation to their sensory attributes. Addition of inulin to yog-ice cream was shown to increase viscosity of the yogurt-ice cream mix and increase hardness of the resulting yog-ice cream. Meltdown characteristics of the yog-ice creams demonstrated a clear relationship between increased oligosaccharide levels and improved melting properties.

引用

页码：89 / 93

页数：5

共 29 条

[21] Effect of milk fat, cocoa butter, and whey protein fat replacers on the sensory properties of lowfat and nonfat chocolate ice cream [J].