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Frozen dessert attribute changes with increased amounts of unsaturated fatty acids.

Author(s) : IM J. S., MARSHALL R. T., HEYMANN H.

Type of article: Article

Summary

Vanilla flavour frozen desserts were made to be similar in composition except for the fat. Canola and soybean oils were combined with milk fat to provide fatty acid ratios of 1:1:1 and 3:2:1 (saturated, mono-unsaturated, poly-unsaturated), whereas the milk fat control had a ratio of 24:8.6:1. Sensory, physical and chemical tests indicated minimal differences between the control ice cream and the dessert with the 3:2:1 ratio. However, product with the 1:1:1 ratio was described as oily and oxidized in flavour. It melted faster, was softer in the penetration test and coarser in texture than the ice cream control.

Details

  • Original title: Frozen dessert attribute changes with increased amounts of unsaturated fatty acids.
  • Record ID : 1995-3690
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 59 - n. 6
  • Publication date: 1994/11
  • Document available for consultation in the library of the IIR headquarters only.

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