Note. The Effect of Citrus Fibre on the Physical, Chemical and Sensory Properties of Ice Cream-Reference-Cited by-同舟云学术

Note. The Effect of Citrus Fibre on the Physical, Chemical and Sensory Properties of Ice Cream

Published:2006-04 Issue:2 Volume:12 Page:159-164
ISSN:1082-0132
Container-title:Food Science and Technology International
language:en
Short-container-title:Food sci. technol. int.

Author:

Dervisoglu M.¹,Yazici F.²

Affiliation:

1. Food Engineering Department, Engineering College, Ondokuz Mayis University, Samsun, Turkey, 55139;

2. Food Engineering Department, Engineering College, Ondokuz Mayis University, Samsun, Turkey, 55139

Abstract

The effects of citrus fibre on the physical, chemical and sensory properties of ice cream were evaluated. Three types of ice creams were compared; ice creams with stabiliser/emulsifier (0.4%, 0.8% and 1.2%), ice creams with citrus fibre (0.4%, 0.8% and 1.2%) and ice creams with 0.4% stabiliser/emulsifier and citrus fibre (0.4%, 0.8% and 1.2%). Citrus fibre as a single stabiliser could not improve the viscosity, overrun and sensory properties of ice cream samples, but had a positive effect on the melting resistance. A combination of citrus fibre and stabiliser/emulsifier produced desirable ice cream properties.

Publisher

SAGE Publications

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science

Link

http://journals.sagepub.com/doi/pdf/10.1177/1082013206064005

Reference14 articles.

1. Physical Characteristics of Frozen Desserts Made with Cream, Anhydrous Milk Fat, or Milk Fat Fractions

2. Influence of dietary fiber addition on sensory and rheological properties of yogurt

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