Composition, sensory evaluation and melting properties of caprine ice cream produced with different fat sources
This study evaluated the composition (soluble and total solids, pH, titratable acidity, protein, fat, ash, totalreducing sugar), the sensory attributes (appearance, odor, consistency and taste) and the melting behaviorof two experimental formulations of caprine ice cream made with two different fat...
| Autores: | , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2010 |
| País: | Brasil |
| Institución: | Instituto Adolfo Lutz |
| Repositorio: | Revista do Instituto Adolfo Lutz (Online) |
| Idioma: | inglés |
| OAI Identifier: | oai:ojs.periodicos.saude.sp.gov.br:article/32635 |
| Acceso en línea: | https://periodicos.saude.sp.gov.br/RIAL/article/view/32635 |
| Access Level: | acceso abierto |
| Palabra clave: | goat milk ice cream sensory acceptance meltdown test leite de cabra sorvete aceitação sensorial teste de derretimento |
| Sumario: | This study evaluated the composition (soluble and total solids, pH, titratable acidity, protein, fat, ash, totalreducing sugar), the sensory attributes (appearance, odor, consistency and taste) and the melting behaviorof two experimental formulations of caprine ice cream made with two different fat sources, hydrogenatedvegetable fat (F1) and a trans-free fat replacer (F2). Soluble and total solids, fat and total reducing sugarof the ice cream samples were statistically different (p<0.05). The sensory results showed high sensoryacceptability index (AI) (>70%) for both formulations, with the exception of the flavour attribute of F1formulation, which had AI equal to 62.041%. In the meltdown test, the F2 group melted faster than the F1formulation. The results demonstrated that the source of fat used in the ice cream mix directly interfereswith the melting characteristics, acceptance rate and physicochemical composition of ice cream. |
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