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LIGHT FROZEN DAIRY DESSERTS: EFFECT OF COMPOSITIONAL CHANGES ON PROCESSING AND SENSORY CHARACTERISTICS.

Author(s) : THARP B. W., GOTTEMOLLER T. V.

Type of article: Article

Summary

THE PROBLEMS IN DEFINING REDUCED-CALORIE PRODUCTS ARE CONSIDERED TOGETHER WITH REPLACEMENT OR REDUCTION IN FAT WHICH CONTRIBUTES TO FLAVOUR AND RICHNESS. REPLACEMENT OF CONVENTIONAL SWEETENERS WITH CONCENTRATED SWEETENERS AND WATER HAS A PROFOUND EFFECT ON THE FREEZING PROFILES FOR EXAMPLE, ICE CREAM WITH 10% FAT FREEZES AT 270.6 K (-2.6 DEG C), AND WITHOUT SWEETENER IT FREEZES AT 272.4 K (-0.8 DEG C). VARIOUS SUPPLEMENTAL INGREDIENTS CHOSEN TO MINIMISE THE NEGATIVE EFFECTS OF SWEETENER REPLACEMENT WEREAS AE G. R. S.

Details

  • Original title: LIGHT FROZEN DAIRY DESSERTS: EFFECT OF COMPOSITIONAL CHANGES ON PROCESSING AND SENSORY CHARACTERISTICS.
  • Record ID : 1991-1655
  • Languages: English
  • Source: J. Food Technol. - vol. 44 - n. 10
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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