ShareOvercoming flavour challenges in low-fat frozen desserts.
Author(s) : HATCHWELL L. C.
Type of article: Article
Summary
Flavour is modified when fat is removed from food products and food which was modified to provide a creamy texture when fat was lost did not maintain its original flavour. The basics of flavour are discussed and the part played by fat in texture, richness and sensory balance is also reviewed and illustrated by diagrams and examples. A specific example is given for formulating a good tasting, reduced fat ice-cream, and other practical flavour examples such as vanilla and chocolate are also discussed. G.R.S.
Details
- Original title: Overcoming flavour challenges in low-fat frozen desserts.
- Record ID : 1994-3650
- Languages: English
- Source: J. Food Technol. - vol. 48 - n. 2
- Publication date: 1994/02
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Ice creams - Keywords: Lipid; Texture; Organoleptic property; Frozen dessert; Ice cream; Dietetics
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