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THE EVOLUTION OF FRUIT ICES.

[In Italian. / En italien.]

Author(s) : BRAY F.

Type of article: Article

Summary

FRUIT ICE SAMPLES CONTAINING 9 DIFFERENT CONTENTS OF WHOLE STRAWBERRIES AND JUICE CONCENTRATE WERE EVALUATED FOR THEIR SENSORIAL AND TEXTURAL QUALITIES. THE USE OF RSM PROVIDED RESULTS WHICH CONTRIBUTED TO A BETTER UNDERSTANDING OF THE INFLUENCE OF HIGHER FRUIT CONTENTS ON SENSORIAL AND TEXTURAL RESPONSE. WITH MARKET PREFERENCE TENDING TOWARDS HIGHER FRUIT CONTENTS IN ICE CREAM AND FROZEN DESSERTS, LABORATORY TESTS WERE CARRIED OUT TO ENSURE CONSUMER ACCEPTANCE BEFORE THE PRODUCTS WERE PUT ON THE MARKET. THE TESTS CONFIRMED THAT THESE PRODUCTS WITH HIGHER FRUIT CONTENTS (UP TO NEARLY 100%) WERE OF GOOD QUALITY AND THERE WAS NO NEED TO ADD SWEETENERS, COLOURING AND FLAVOURING.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1989-1468
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 27 - n. 264
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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