Optimization of fat-reduced ice cream formulation employing inulin as fat replacer via response surface methodology
© The Author(s) 2013 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav.
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 20(2014), 7 vom: 15. Okt., Seite 489-500 |
|---|---|
| 1. Verfasser: | |
| Weitere Verfasser: | , |
| Format: | Online-Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2014
|
| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Research Support, Non-U.S. Gov't Ice cream inulin melting response surface methodology sensory analysis texture Dietary Carbohydrates Dietary Fats mehr... |
| Zusammenfassung: | © The Author(s) 2013 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav. The use of new ingredients like inulin for fat replacement is of wide application in the food industry. The aim of the present work was to reduce the fat content on ice cream formulations. It was possible to reduce up to 25% of butyric and vegetable fats with 3% of inulin, with good textural and sensory characteristics of the final product. The substitution of fat with inulin increased the ice cream mix viscosity, improved air incorporation, and produced ice cream with soft and homogeneous textures. Color characteristics were not affected by the replacement. Hedonic sensory analysis showed that optimized fat-reduced inulin ice cream was not perceived different to commercial vanilla ice cream |
|---|---|
| Beschreibung: | Date Completed 24.05.2016 Date Revised 11.09.2014 published: Print-Electronic Citation Status MEDLINE |
| ISSN: | 1532-1738 |
| DOI: | 10.1177/1082013213493100 |