ShareLIGHT 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.
Links
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Indexing
- Themes: Ice creams
- Keywords: Frozen dessert; Ice cream; Dietetics
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