| dc.creator |
Guzel-Seydim, Zeynep Banu |
|
| dc.creator |
Aykan, Vildan |
|
| dc.creator |
Sezgin, Emel |
|
| dc.date |
2008-05-31T21:00:00Z |
|
| dc.date.accessioned |
2020-10-06T10:46:42Z |
|
| dc.date.available |
2020-10-06T10:46:42Z |
|
| dc.identifier |
81e98758-de4a-4772-be33-e4521068fe79 |
|
| dc.identifier |
10.1002/ejlt.200700277 |
|
| dc.identifier |
https://avesis.sdu.edu.tr/publication/details/81e98758-de4a-4772-be33-e4521068fe79/oai |
|
| dc.identifier.uri |
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/64860 |
|
| dc.description |
The purpose of this research was to determine the effects of different fat replacers on the sensory and texture attributes of vanillin-flavored ice cream. Inulin is a fairly new fat replacer which has been proven to be a health promoter. Two vanilla ice cream formulations were produced using different ratios of inulin and Simplesse (R) as fat replacers to provide better flavor and textural properties. Aspartame and acesulfam-K were used as sweeteners in the low-calorie ice creams. Sensory and instrumental analyses were used to evaluate the texture quality of light (4.55%) (control group), low-fat (2%) and fat-free vanilla ice creams. The experimental mixes were significantly more viscous than the control mix due to the water binding capacity of carbohydrate- and protein-based substances. The texture scores of the ice creams (sensory evaluation) paralleled the viscosity values. Ice creams manufactured with fat replacers were free of cooked-milk flavor. The energy value of ice cream was reduced compared to full-fat ice cream (207 kcal/100 g): by 75% for non-fat ice cream, 71% for low-fat ice cream and 41% for light ice cream. An increase in total solids in the mix resulted in better texture, a lower melting rate and better shape retention. |
|
| dc.language |
eng |
|
| dc.rights |
info:eu-repo/semantics/closedAccess |
|
| dc.title |
Use of fat replacers in the production of reduced-calorie vanilla ice cream |
|
| dc.type |
info:eu-repo/semantics/article |
|