Rheological properties of reduced fat ice cream mix containing octenyl succinylated pearl millet starch

The octenyl succinyl anhydride (OSA) esterified pearl millet ( Pennisetum typhoides ) starch was evaluated as fat replacer in soft serve ice cream in comparison to other fat replacers viz. inulin, whey protein concentrate-70 and commercial starch. During temperature sweep test, the yield stress and...

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Veröffentlicht in:	Journal of food science and technology 2017-05, Vol.54 (6), p.1638-1645
Hauptverfasser:	Sharma, Monika, Singh, Ashish K., Yadav, Deep N.
Format:	Artikel
Sprache:	eng
Schlagworte:	Chemistry Chemistry and Materials Science Chemistry/Food Science Consistency Dairy products Esterification Fat substitutes Food Science Ice cream Inulin Millet Mixtures Nutrition Original Original Article Pasteurization Pennisetum typhoideum Rheological properties Rheology Sensory properties Shear rate Starch Temperature effects Viscosity Whey Whey protein Yield stress
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