Some physicochemical, rheological and sensory properties of flavored ice cream
نویسندگان
چکیده
منابع مشابه
The effect of date versus sugar on sensory, physicochemical, and antioxidant properties of ice cream
Background: Despite the popularity of ice cream, its high content of sugar and fat is worrisome. Substituting sugar with natural and useful resources is one possible solution. Dates (Phoenix dactylifera) are rich in carbohydrates and are a good source of energy; they also have a large amount of phenolic compounds and anthocyanin. Aims: The aim of this ...
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متن کاملeffects of fat replacers and stabilizers on rheological, physicochemical and sensory properties of reduced-fat ice cream
current interests towards lowering fat content in food products and producing healthier and safer foods, have convinced ice cream manufacturers to substitute milk fat in ice cream with either carbohydrate or protein based fat replacers. in the present work, reduced-fat ice cream (5% fat) was produced using milk protein concentrate (65%) and inulin as fat replacers (0, 2 and 4%) as well as two t...
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in this research, stevia and inulin was used as sugar and fat replacer in dietetic ice cream formulation, respectively. ice cream formulation with stevia (0-100%) and inulin (0-85%) was optimizedusing response surface methodology.dependent variables included specific gravity (sg), viscosity, overrun, first drop and melting. the results showed that sg had converse relation with replacing stevia ...
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ژورنال
عنوان ژورنال: Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi
سال: 2021
ISSN: 2564-6605
DOI: 10.28948/ngumuh.911167