Title : ( Rheological, physical, and sensory properties of non‐fat ice creams as affected by selected fat replacers )
Authors: Parisa Poursani , Seyed Mohammad Ali Razavi , Mostafa Mazaheri Tehrani , Fatemeh Javidi ,
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Abstract
This paper deals with the effect of Balangu Shirazi seed gum (BSSG) and whey protein concentrate (WPC) as fat replacers at different concentration levels on the rheological, physical and sensory properties of non-fat ice creams (0.4% fat) in comparison with a full-fat sample (10% fat). All samples exhibited typical shear thinning behavior. The removal of fat resulted in some defects which improved by using BSSG and WPC. Accordingly, the apparent viscosity (0.11-0.28 Pa.s), hardness (30.93-98.40 g), creaminess (2.6-4.6), and sensory acceptance (4.3-5.8) increased, and the melting rate (0.61-1.10 g/min) and coarseness (2.6-6.3) decreased by increasing the concentration of selected fat replacers.
Keywords
Dairy; Hydrocolloid; PCA; Rheology; Texture
@article{paperid:1082561,
author = {Poursani, Parisa and Razavi, Seyed Mohammad Ali and Mazaheri Tehrani, Mostafa and Javidi, Fatemeh},
title = {Rheological, physical, and sensory properties of non‐fat ice creams as affected by selected fat replacers},
journal = {Journal of Food Processing and Preservation},
year = {2020},
volume = {45},
number = {1},
month = {November},
issn = {0145-8892},
keywords = {Dairy; Hydrocolloid; PCA; Rheology; Texture},
}
%0 Journal Article
%T Rheological, physical, and sensory properties of non‐fat ice creams as affected by selected fat replacers
%A Poursani, Parisa
%A Razavi, Seyed Mohammad Ali
%A Mazaheri Tehrani, Mostafa
%A Javidi, Fatemeh
%J Journal of Food Processing and Preservation
%@ 0145-8892
%D 2020
