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Rheological quality and stability of yog-ice cream with added inulin
Faculty
Agriculture
Year:
2002
Type of Publication:
Article
Pages:
89-93
Authors:
El-Nagar, G, Clowes, G, Tudorica, CM, Kuri, V, Brennan, CS
DOI:
10.1046/j.1471-0307.2002.00042.x
Journal:
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY BLACKWELL PUBLISHING LTD
Volume:
55
Research Area:
Food Science \& Technology
ISSN
ISI:000175884400004
Keywords :
dietary fibre, frozen yogurt, ice-cream, low-fat products, rheology, texture
Abstract:
Research was conducted to examine the effect of inulin on the rheological and textural characteristics of yog-ice cream desserts in relation to their sensory attributes. Addition of inulin to yog-ice cream was shown to increase viscosity of the yogurt-ice cream mix and increase hardness of the resulting yog-ice cream. Meltdown characteristics of the yog-ice creams demonstrated a clear relationship between increased oligosaccharide levels and improved melting properties.
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