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- Title
Soy Protein Fortification of a Low-fat Dairy-based Ice Cream.
- Authors
FRIEDECK, K. G.; ARAGUL-YUCEER, Y. K; DRAKE, M. A.
- Abstract
The article presents a study on the chemical and sensory effects of soy protein isolate (SPI) fortification on a low-fat dairy-based ice cream. It notes that descriptive analysis, instrumental viscosity and color testing revealed differences in SPI-fortified low-fat ice cream compared with those without added SPI. It finds that consumer acceptability scores for four percent SPI chocolate ice cream were higher than scores for SPI-fortified vanilla ice creams indicating better soy flavor masking.
- Subjects
FOOD chemistry; FOOD composition; SOY proteins; SOY ice cream; FLAVOR; DAIRY rheology
- Publication
Journal of Food Science (Wiley-Blackwell), 2003, Vol 68, Issue 9, p2651
- ISSN
0022-1147
- Publication type
Article
- DOI
10.1111/j.1365-2621.2003.tb05784.x