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Sensory and physical properties of a reduced-calorie frozen dessert system made with milk fat and sucrose substitutes.

Author(s) : SPECTER S. E., SETSER C. S.

Type of article: Article

Summary

Effects of milk fat and sucrose substitutes on selected physical and sensory properties of a frozen dessert system were evaluated by sensory and instrumental methods. Analysis of variance revealed no significant differences in textural attributes between sucrose and polydextrose-aspartame in freshly prepared frozen desserts and few differences after storage (140 days). Replacement of milk fat with tapioca dextrin or potato maltodextrin increased coarseness and wateriness and decreased creaminess relative to the control.

Details

  • Original title: Sensory and physical properties of a reduced-calorie frozen dessert system made with milk fat and sucrose substitutes.
  • Record ID : 1994-3653
  • Languages: English
  • Source: Egypt. J. Dairy Sci. - vol. 77 - n. 3
  • Publication date: 1994/03
  • Document available for consultation in the library of the IIR headquarters only.

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