ShareSugar and fat effects on sensory properties of ice cream.
Author(s) : GUINARD J. X., ZOUMAS-MORSE C., MORI L., UATONI B., PANYAM D., KILARA A.
Type of article: Article
Summary
Increased fat caused higher buttery, custard/eggy and sweet flavour, fatty, creamy, doughy and mouthcoating texture, and lower colour, ice crystals, and melting rate. Acceptability was positively related to the vanilla, creamy, fatty and milky characters, and negatively related to colour, ice crystals and hardness.
Details
- Original title: Sugar and fat effects on sensory properties of ice cream.
- Record ID : 1998-3693
- Languages: English
- Source: Ital. J. Food Sci. - vol. 62 - n. 5
- Publication date: 1997/09
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food engineering;
Food quality and safety. Microbiology;
Ice creams - Keywords: Ice; Lipid; Organoleptic property; Physical property; Sugar; Crystal; Ice cream; Colour; Hardness
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Effect of sugar and fat on the acceptability of...
- Author(s) : GUINARD J. X., ZOUMAS-MORSE C., MORI L., PANYAM D., KILARA A.
- Date : 1996/11
- Languages : English
- Source: Egypt. J. Dairy Sci. - vol. 79 - n. 11
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Sensory profiling of vanilla ice cream: flavour...
- Author(s) : KING B. M.
- Date : 1994
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 27 - n. 5
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Interactions between food components in ice cre...
- Author(s) : GELIN J. L., POYEN L., RIZZOTTI R., DACREMONT C., LE MESTE M., LORIENT D.
- Date : 1996
- Languages : English
- Source: J. Texture Stud. - vol. 27 - n. 2
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Use of pork fat in ice cream.
- Author(s) : OTERO M., RODRIGUEZ T., CAMEJO J.
- Date : 1995
- Languages : Spanish
- Source: Acta Alimentaria - vol. 32 - n. 260
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Carbohydrates as fat replacers in ice cream.
- Date : 1994
- Languages : English
- Source: Eur. Dairy Mag. - n. 1
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