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- Title
不同改性淀粉对冷冻酸乳冰淇淋品质的影响.
- Authors
王然; 刘颖; 温慧颖; 姜珊珊
- Abstract
The frozen yoghurt ice cream was made by adding different modified starches, and the effects of different modified starches and addition on the hardness and viscosity of yoghurt samples before freezing treatment and the freeze-thaw stability and sensory quality of frozen yoghurt ice cream samples after freezing treatment were studied. The results showed that the hardness and viscosity of yoghurt samples increased in varying degrees with the addition of modified starches increasing from 0-1.2 g/100 g, but the creaming indexes of frozen yoghurt ice cream samples decreased. The hardness and viscosity of yoghurt samples with alkenyl succinic anhydride (OSA) esterified starch particle had the largest increase, which was 67.64% and 93.43%. Moreover, the freeze-thaw stability of the frozen yoghurt ice cream sample was the optimal, and the creaming indexes had the largest decrease, which was 52.28%. When the OSA esterified starch addition was 0.8 g/100 g, the sensory evaluation of frozen yoghurt ice cream samples was the highest, which was 90.54, indicating that this kind of modified starch had a good effect in improving the quality of frozen yoghurt ice cream.
- Subjects
ICE cream, ices, etc.; SUCCINIC anhydride; STARCH; YOGURT; SENSORY evaluation
- Publication
China Brewing, 2020, Vol 39, Issue 7, p107
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2020.07.021