Idioma:

Sugar and fat effects on sensory properties of ice cream

Guinard, J.X. (Pennsylvania State Univ., University Park, PA.) ; Zoumas-Morse, C ; Mori, L ; Uatoni, B ; Panyam, D ; Kilara, A

Journal of food science, 1997-09, Vol.62 (5), p.1087-1094 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

Texto completo disponível

Citações Citado por

Enviar para

Título:
Sugar and fat effects on sensory properties of ice cream
Autor: Guinard, J.X. (Pennsylvania State Univ., University Park, PA.) ; Zoumas-Morse, C ; Mori, L ; Uatoni, B ; Panyam, D ; Kilara, A
Assuntos: ANALISIS ORGANOLEPTICO ; ANALYSE ORGANOLEPTIQUE ; AZUCARES ; Biological and medical sciences ; COMPOSITION ; CORPS GRAS ; CREME GLACEE ; fat ; FATS ; FEEDING PREFERENCES ; FOOD ACCEPTABILITY ; Food industries ; Food science ; Fundamental and applied biological sciences. Psychology ; GRASAS ; HELADO ; Ice cream ; ICECREAM ; Milk and cheese industries. Ice creams ; Oils & fats ; ORGANOLEPTIC ANALYSIS ; PREFERENCE ALIMENTAIRE ; PREFERENCIAS ALIMENTARIAS ; sensory properties ; SUCRES ; Sugar ; SUGARS ; Taste
É parte de: Journal of food science, 1997-09, Vol.62 (5), p.1087-1094
Notas: Q04
1997076979
ark:/67375/WNG-PNWNSP2K-N
ArticleID:JFDS1087
istex:53DFF06C5837A66C4C280CACEC59ADA408C3C5DA
Descrição: Vanilla ice cream with 8, 13 or 18% sucrose and 10, 14 or 18% butterfat was evaluated by descriptive analysis (DA) with 15 judges, instrumental texture measurements (ITM), and hedonic rating with 146 consumers. Increased sugar caused higher vanilla, almond, buttery, custard/eggy, sweetness, fatty, creamy, doughy and mouthcoating characteristics, and lower coolness, ice crystals, melt rate (ITM) and hardness (ITM). Increased fat caused higher buttery, custard eggy and sweet flavor, fatty, creamy, doughy and mouthcoating texture, and lower color, ice crystals and melting rate (DA). Acceptability was positively related to the vanilla, creamy, fatty and milky characters, and negatively related to color, ice crystals and ITM hardness
Editor: Oxford, UK: Blackwell Publishing Ltd
Idioma: Inglês

Links

View record in Pascal Francis

Voltar para lista de resultados

Realização: Logos de Redes Sociais:

Sugar and fat effects on sensory properties of ice cream

Guinard, J.X. (Pennsylvania State Univ., University Park, PA.) ; Zoumas-Morse, C ; Mori, L ; Uatoni, B ; Panyam, D ; Kilara, A

Oxford, UK: Blackwell Publishing Ltd

Buscando em bases de dados remotas. Favor aguardar.