The effect of inulin on the physicochemical properties and sensory attributes of low-fat ice cream

被引：79
|
作者：
Akbari, Mehdi [1 ]
Eskandari, Mohammad Hadi [1 ]
Niakosari, Mehrdad [1 ]
Bedeltavana, Alireza [2 ]
机构：
[1] Shiraz Univ, Coll Agr, Dept Food Sci & Technol, Shiraz, Iran
[2] Zarrin Ghazal Co, Dept Res & Dev, Shiraz, Iran
来源：
INTERNATIONAL DAIRY JOURNAL | 2016年 / 57卷
关键词：
REDUCED-FAT;
D O I：
10.1016/j.idairyj.2016.02.040
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The aim of this study was to investigate the feasibility of replacing the ice cream fat with inulin to produce a low-fat ice cream with prebiotic properties. For this purpose, inulin (2, 3 and 4%, w/w) was added to the low-fat ice cream and the physicochemical and sensory properties of the resultant ice creams were compared with those of control ice cream (containing 10% fat) and the inulin-free low-fat ice cream. The composition, pH and acidity of the ice cream mixes were measured and the melting rate, colour and texture of the frozen ice cream samples were examined. The results indicated that the low-fat ice creams had a significantly lower melting rate in comparison with the control. Inulin addition caused the adhesiveness and hardness of the low-fat ice creams to decrease significantly compared with inulin-free low-fat ice cream. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码：52 / 55
页数：4
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