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- Title
Effect of Milk Powder, Maltodextrin and Polydextrose Use on Physical and Sensory Properties of Low Calorie Ice Cream during Storage.
- Authors
Güzeler, Nuray; Kaçar, Ali; Say, Dilek
- Abstract
In this study, low calorie ice cream samples were produced by mixing milk powder (2, 4, 6 or 8%) with either maltodextrin (10%), polydextrose (10%) or a mixture containing equal ratios of maltodextrin-polydextrose (5%+5%) on weight basis. Artificial sweeteners were added to mixes with reduced fat content. Physical and sensory properties of ice cream samples were studied during 3 month-storage. Results indicated that the most appropriate rate of milk powder in the production of reduced energy ice cream was 6%. In terms of physical and sensory properties of ice cream samples, incorporation of a mixture containing equal ratios of maltodextrin and polydextrose to ice cream formula was more appropriate. During 3 month-storage, with the exception of viscosity, physical and sensory properties changed significantly.
- Subjects
DRIED milk; POLYDEXTROSE; MALTODEXTRIN; DEXTRINS; FOOD additives; POLYSACCHARIDES; ICE cream, ices, etc.
- Publication
Academic Food Journal / Akademik GIDA, 2011, p6
- ISSN
1304-7582
- Publication type
Article