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Sensory attributes and storage life of reduced fat ice cream as related to inulin content

Author:
Schaller-Povolny, L.A., Smith, D.E.
Source:
Journal of food science 1999 v.64 no.3 pp. 555-559
ISSN:
0022-1147
Subject:
ice cream, inulin, food composition, food storage, chemical composition, sensory evaluation, shelf life, corn syrup, texture, flavor, palatability, sweetness, low fat foods
Abstract:
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 syrup with inulin inhibited ice crystal formation over a 6-wk thermal abuse period.
Agid:
1396845