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Glaces au yaourt : amélioration des caractéristiques sensorielles et fonctionnelles.

Cechy jakosciowe lodów jogurtowych w zaleznosci od sposobu ich wytwarzania i stopnia zakwaszenia.

Auteurs : CAIS-SOKOLINSKA D., PIKUL J.

Type d'article : Article

Résumé

Application of different methods in yoghurt ice cream production is contributive to increase a market offer of frozen desserts and meets consumers expectations. In this study the functional properties and sensory characteristics of yoghurt ice creams were estimated. Those ice creams were produced by direct acidification of full fat ice cream mixes and also by mixing traditional ice cream mixes with plain yoghurts with different acidity in 3 to 2 ratio. Obtained ice cream were tested directly after production and also during storing in temperature -18 °C for 12 weeks. In produced ice creams amount of dry mass, acidity, overrun, meltability resistance and sensory characteristics, including odour and flavour and also consistency and structure, were estimated.

Détails

  • Titre original : Cechy jakosciowe lodów jogurtowych w zaleznosci od sposobu ich wytwarzania i stopnia zakwaszenia.
  • Identifiant de la fiche : 2000-2017
  • Langues : Polonais
  • Source : Chlodnictwo - vol. 34 - n. 5
  • Date d'édition : 1999
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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