Note. The Effect of Citrus Fibre on the Physical, Chemical and Sensory Properties of Ice Cream

The effects of citrus fibre on the physical, chemical and sensory properties of ice cream were evaluated. Three types of ice creams were compared; ice creams with stabiliser/emulsifier (0.4%, 0.8% and 1.2%), ice creams with citrus fibre (0.4%, 0.8% and 1.2%) and ice creams with 0.4% stabiliser/emuls...

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Veröffentlicht in:	Food science and technology international 2006-04, Vol.12 (2), p.159-164
Hauptverfasser:	Dervisoglu, M., Yazici, F.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Milk and cheese industries. Ice creams
Online-Zugang:	Volltext
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Zusammenfassung:	The effects of citrus fibre on the physical, chemical and sensory properties of ice cream were evaluated. Three types of ice creams were compared; ice creams with stabiliser/emulsifier (0.4%, 0.8% and 1.2%), ice creams with citrus fibre (0.4%, 0.8% and 1.2%) and ice creams with 0.4% stabiliser/emulsifier and citrus fibre (0.4%, 0.8% and 1.2%). Citrus fibre as a single stabiliser could not improve the viscosity, overrun and sensory properties of ice cream samples, but had a positive effect on the melting resistance. A combination of citrus fibre and stabiliser/emulsifier produced desirable ice cream properties.
ISSN:	1082-0132 1532-1738
DOI:	10.1177/1082013206064005