Note. The Effect of Citrus Fibre on the Physical, Chemical and Sensory Properties of Ice Cream
- 1 April 2006
- journal article
- other
- Published by SAGE Publications in Food Science and Technology International
- Vol. 12 (2), 159-164
- https://doi.org/10.1177/1082013206064005
Abstract
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.Keywords
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