Sensory Attributes and Storage Life of Reduced Fat Ice Cream as Related to Inulin Content
Effects of substitution of inulin for 42DE (dextrose equivalent) corn syrup in reduced fat ice cream were studied using sensory analysis. Three combinations of inulin and corn syrup were evaluated for iciness, chewiness, sweetness and vanilla flavor intensity. Replacing 50% or 100% of 42DE corn syru...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Schaller-Povolny, L.A. [verfasserIn] Smith, D.E. [verfasserIn] |
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| Format: |
E-Artikel |
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| Erschienen: |
Oxford, UK: Blackwell Publishing Ltd ; 1999 |
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| Schlagwörter: |
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| Umfang: |
Online-Ressource |
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| Reproduktion: |
2006 ; Blackwell Publishing Journal Backfiles 1879-2005 |
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| Übergeordnetes Werk: |
In: Journal of food science - Chicago, Ill. : Inst., 1990, 64(1999), 3, Seite 0 |
| Übergeordnetes Werk: |
volume:64 ; year:1999 ; number:3 ; pages:0 |
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| DOI / URN: |
10.1111/j.1365-2621.1999.tb15084.x |
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10.1111/j.1365-2621.1999.tb15084.x doi (DE-627)NLEJ24322446X DE-627 ger DE-627 rakwb Schaller-Povolny, L.A. verfasserin aut Sensory Attributes and Storage Life of Reduced Fat Ice Cream as Related to Inulin Content Oxford, UK Blackwell Publishing Ltd 1999 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Effects of substitution of inulin for 42DE (dextrose equivalent) corn syrup in reduced fat ice cream were studied using sensory analysis. Three combinations of inulin and corn syrup were evaluated for iciness, chewiness, sweetness and vanilla flavor intensity. Replacing 50% or 100% of 42DE corn syrup with inulin increased chewiness. However, sweetness and vanilla flavor intensity perception of the ice cream were reduced. Storage stability data showed that partial or full replacement of 42DE corn syrupwith inulin inhibited ice crystal formation over a 6-wk thermal abuse period. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| ice cream Smith, D.E. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 64(1999), 3, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:64 year:1999 number:3 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1999.tb15084.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 64 1999 3 0 |
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10.1111/j.1365-2621.1999.tb15084.x doi (DE-627)NLEJ24322446X DE-627 ger DE-627 rakwb Schaller-Povolny, L.A. verfasserin aut Sensory Attributes and Storage Life of Reduced Fat Ice Cream as Related to Inulin Content Oxford, UK Blackwell Publishing Ltd 1999 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Effects of substitution of inulin for 42DE (dextrose equivalent) corn syrup in reduced fat ice cream were studied using sensory analysis. Three combinations of inulin and corn syrup were evaluated for iciness, chewiness, sweetness and vanilla flavor intensity. Replacing 50% or 100% of 42DE corn syrup with inulin increased chewiness. However, sweetness and vanilla flavor intensity perception of the ice cream were reduced. Storage stability data showed that partial or full replacement of 42DE corn syrupwith inulin inhibited ice crystal formation over a 6-wk thermal abuse period. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| ice cream Smith, D.E. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 64(1999), 3, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:64 year:1999 number:3 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1999.tb15084.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 64 1999 3 0 |
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10.1111/j.1365-2621.1999.tb15084.x doi (DE-627)NLEJ24322446X DE-627 ger DE-627 rakwb Schaller-Povolny, L.A. verfasserin aut Sensory Attributes and Storage Life of Reduced Fat Ice Cream as Related to Inulin Content Oxford, UK Blackwell Publishing Ltd 1999 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Effects of substitution of inulin for 42DE (dextrose equivalent) corn syrup in reduced fat ice cream were studied using sensory analysis. Three combinations of inulin and corn syrup were evaluated for iciness, chewiness, sweetness and vanilla flavor intensity. Replacing 50% or 100% of 42DE corn syrup with inulin increased chewiness. However, sweetness and vanilla flavor intensity perception of the ice cream were reduced. Storage stability data showed that partial or full replacement of 42DE corn syrupwith inulin inhibited ice crystal formation over a 6-wk thermal abuse period. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| ice cream Smith, D.E. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 64(1999), 3, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:64 year:1999 number:3 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1999.tb15084.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 64 1999 3 0 |
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Sensory Attributes and Storage Life of Reduced Fat Ice Cream as Related to Inulin Content |
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Effects of substitution of inulin for 42DE (dextrose equivalent) corn syrup in reduced fat ice cream were studied using sensory analysis. Three combinations of inulin and corn syrup were evaluated for iciness, chewiness, sweetness and vanilla flavor intensity. Replacing 50% or 100% of 42DE corn syrup with inulin increased chewiness. However, sweetness and vanilla flavor intensity perception of the ice cream were reduced. Storage stability data showed that partial or full replacement of 42DE corn syrupwith inulin inhibited ice crystal formation over a 6-wk thermal abuse period. |
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Effects of substitution of inulin for 42DE (dextrose equivalent) corn syrup in reduced fat ice cream were studied using sensory analysis. Three combinations of inulin and corn syrup were evaluated for iciness, chewiness, sweetness and vanilla flavor intensity. Replacing 50% or 100% of 42DE corn syrup with inulin increased chewiness. However, sweetness and vanilla flavor intensity perception of the ice cream were reduced. Storage stability data showed that partial or full replacement of 42DE corn syrupwith inulin inhibited ice crystal formation over a 6-wk thermal abuse period. |
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Effects of substitution of inulin for 42DE (dextrose equivalent) corn syrup in reduced fat ice cream were studied using sensory analysis. Three combinations of inulin and corn syrup were evaluated for iciness, chewiness, sweetness and vanilla flavor intensity. Replacing 50% or 100% of 42DE corn syrup with inulin increased chewiness. However, sweetness and vanilla flavor intensity perception of the ice cream were reduced. Storage stability data showed that partial or full replacement of 42DE corn syrupwith inulin inhibited ice crystal formation over a 6-wk thermal abuse period. |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ24322446X</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707174233.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120427s1999 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1111/j.1365-2621.1999.tb15084.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ24322446X</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Schaller-Povolny, L.A.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Sensory Attributes and Storage Life of Reduced Fat Ice Cream as Related to Inulin Content</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford, UK</subfield><subfield code="b">Blackwell Publishing Ltd</subfield><subfield code="c">1999</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Effects of substitution of inulin for 42DE (dextrose equivalent) corn syrup in reduced fat ice cream were studied using sensory analysis. Three combinations of inulin and corn syrup were evaluated for iciness, chewiness, sweetness and vanilla flavor intensity. Replacing 50% or 100% of 42DE corn syrup with inulin increased chewiness. However, sweetness and vanilla flavor intensity perception of the ice cream were reduced. Storage stability data showed that partial or full replacement of 42DE corn syrupwith inulin inhibited ice crystal formation over a 6-wk thermal abuse period.</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="d">2006</subfield><subfield code="f">Blackwell Publishing Journal Backfiles 1879-2005</subfield><subfield code="7">|2006||||||||||</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">ice cream</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Smith, D.E.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Journal of food science</subfield><subfield code="d">Chicago, Ill. : Inst., 1990</subfield><subfield code="g">64(1999), 3, Seite 0</subfield><subfield code="w">(DE-627)NLEJ243926316</subfield><subfield code="w">(DE-600)2006705-7</subfield><subfield code="x">1750-3841</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:64</subfield><subfield code="g">year:1999</subfield><subfield code="g">number:3</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://dx.doi.org/10.1111/j.1365-2621.1999.tb15084.x</subfield><subfield code="q">text/html</subfield><subfield code="x">Verlag</subfield><subfield code="z">Deutschlandweit zugänglich</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-1-DJB</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_NL_ARTICLE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">64</subfield><subfield code="j">1999</subfield><subfield code="e">3</subfield><subfield code="h">0</subfield></datafield></record></collection>
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