8 research outputs found
Influences of lactose hydrolysis of milk and sugar reduction on some physical properties of ice cream
No full textEffects of Inulin and Oligofructose on the Rheological Characteristics and Probiotic Culture Survival in Low-Fat Probiotic Ice Cream
No full textEffect of Fat Level on the Perception of Five Flavor Chemicals in Ice Cream with or without Fat Mimetics by Using a Descriptive Test
No full textConsumer acceptability of low fat foods containing inulin and oligofructose
Full text linkInulin and oligofructose were used as fat replacers in Anzac cookies, blueberry muffins, carrot cake, chocolate cake, lemon cheesecake, ice cream, and beef sausages at levels ranging from 4 to 13g/100g, achieving a significant reduction in fat content (20% to 80% relative). These foods were rated as acceptable by an untrained taste panel, but scored consistently lower than their full-fat counterparts (controls). Regression analysis showed that, unlike the controls, texture was more important than flavor in determining overall acceptability of the low-fat foods. Inulin and oligofructose are readily incorporated into bakery and meat formulations, but their use might be limited by adverse physiological effects when consumed at high levels.<br /
Rheological and sensory properties of fat reduced vanilla ice creams containing milk protein concentrate (MPC)
No full textRheological properties of reduced fat ice cream mix containing octenyl succinylated pearl millet starch
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