ShareCHARACTERISTICS OF FROZEN DESSERTS SWEETENED WITH FRUCTOSE AND LACTOSE.
Author(s) : PIHL M. A.
Type of article: Article
Summary
COMBINATIONS OF FRUCTOSE AND LACTOSE WERE USED AS THE MAJOR SWEETENING AGENTS IN ICE CREAM-TYPE FROZEN DESSERT FORMULATIONS. COMPARATIVE CHEMICAL, PHYSICAL AND SENSORY ANALYSES INDICATED THAT A FORMULATION USING 5.5% LACTOSE, 8.5% FRUCTOSE AND 2% SODIUM CASEINATE GAVE PRODUCT ACCEPTABILITY SIMILAR TO THAT OF AN ICE CREAM OF STANDARD INGREDIENT ARRAY AND COMPOSITION.
Details
- Original title: CHARACTERISTICS OF FROZEN DESSERTS SWEETENED WITH FRUCTOSE AND LACTOSE.
- Record ID : 1983-1453
- Languages: English
- Publication date: 1982
- Source: Source: J. Food Sci.
vol. 47; n. 3; 1982.05-06; 989-991; 2 fig.; 2 tabl.; 12 ref. - Document available for consultation in the library of the IIR headquarters only.
Indexing
-
Themes:
Food quality and safety. Microbiology;
Ice creams - Keywords: Chemical composition; Dessert; Organoleptic property; Sugar; Lactose; Ice cream; Freezing; Fructose
-
CHARACTERISTICS OF FROZEN DESSERTS SWEETENED WI...
- Author(s) : ABRIL J. R.
- Date : 1982
- Languages : English
View record
-
ICE CREAM: WHAT REALLY DETERMINES THE QUALITY.
- Author(s) : BODYFELT F. W.
- Date : 1983
- Languages : English
- Source: Dairy Food Sanit. - vol. 3 - n. 4
View record
-
Effect of sugar and fat on the acceptability of...
- Author(s) : GUINARD J. X., ZOUMAS-MORSE C., MORI L., PANYAM D., KILARA A.
- Date : 1996/11
- Languages : English
- Source: Egypt. J. Dairy Sci. - vol. 79 - n. 11
View record
-
Factors affecting flavour of whey as an ingredi...
- Author(s) : LIVNEY Y. D., BRADLEY R. L. Jr
- Date : 1994
- Languages : English
- Source: Cult. Dairy Prod. J. - vol. 29 - n. 4
View record
-
Overcoming flavour challenges in low-fat frozen...
- Author(s) : HATCHWELL L. C.
- Date : 1994/02
- Languages : English
- Source: J. Food Technol. - vol. 48 - n. 2
View record