Sensory attributes and storage life of reduced fat ice cream as related to inulin content

被引：41

作者：

Schaller-Povolny, LA ^{[1
]}

Smith, DE ^{[1
]}

机构：

[1] Univ Minnesota, Dept Food Sci & Nutr, St Paul, MN 55108 USA

来源：

JOURNAL OF FOOD SCIENCE | 1999年 / 64卷 / 03期

关键词：

ice cream; inulin; corn sweeteners; sensory evaluation;

D O I：

10.1111/j.1365-2621.1999.tb15084.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Effects of substitution of inulin for 42DE (dextrose equivalent) corn syrup in reduced fat ice cream were studied using sensory analysis. Three combinations of inulin and corn syrup were evaluated for iciness, chewiness, sweetness and vanilla flavor intensity. Replacing 50% or 100% of 42DE corn syrup with inulin increased chewiness. However, sweetness and vanilla flavor intensity perception of the ice cream were reduced. Storage stability data showed that partial or full replacement of 42DE corn syrup with inulin inhibited ice crystal formation over a 6-wk thermal abuse period.

引用

页码：555 / 559

页数：5

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