Effect of modified starch from sweet potato as a fat replacer on the quality of reduced fat ice creams

被引：43

作者：

Babu, Ayenampudi Surendra ^{[1
,2
]}

Parimalavalli, Ramanathan ^{[1
,2
]}

Mohan, Rangarajan Jagan

机构：

[1] Periyar Univ, Sch Profess Studies, Dept Food Sci & Nutr, Salem 636011, Tamil Nadu, India

[2] Indian Inst Food Proc Technol, Dept Food Product Dev, Pudukkottai Rd, Thanjavur 613005, Tamil Nadu, India

来源：

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION | 2018年 / 12卷 / 04期

关键词：

Fat replacer; Reduced fat ice creams; Texture; Sensory evaluation; SENSORY PROPERTIES; HYDROLYSIS; TEXTURE; INULIN; GUM;

D O I：

10.1007/s11694-018-9859-4

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In the present study, application of different levels (0, 1 and 2%) of citric acid treated sweet potato starch as a fat replacer (FR) in a high (11% fat), medium (6% fat) and low-fat (1%) ice creams were investigated. Results indicated that hardness value tends to improve with the addition of 1% FR in all reduced fat ice creams. During 60days of storage, a decreasing trend was noticed in overrun, acidity and hardness values of ice cream samples. Overall score of sensory conveyed that the reduced fat ice creams with 1% FR (medium fat ice cream and low fat ice cream) were found to be very acceptable by sensory panels with a similar physicochemical characteristics and acceptance as high-fat ice cream (control) at the end of storage period. Citric acid treated sweet potato starch proved to be a promising alternative as a fat replacer in the ice cream production.

引用

页码：2426 / 2434

页数：9

共 35 条

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