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

L. A. Schaller-Povolny; D. E. Smith

doi:10.1111/j.1365-2621.1999.tb15084.x

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

L. A. Schaller-Povolny, D. E. Smith

Food Science and Nutrition

Research output: Contribution to journal › Article › peer-review

55 Scopus citations

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.

Original language	English (US)
Pages (from-to)	555-559
Number of pages	5
Journal	Journal of food science
Volume	64
Issue number	3
DOIs	https://doi.org/10.1111/j.1365-2621.1999.tb15084.x
State	Published - Jan 1 1999

Keywords

Corn sweeteners
Ice cream
Inulin
Sensory evaluation

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10.1111/j.1365-2621.1999.tb15084.x

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title = "Sensory attributes and storage life of reduced fat ice cream as related to inulin content",

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.",

keywords = "Corn sweeteners, Ice cream, Inulin, Sensory evaluation",

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AU - Smith, D. E.

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Y1 - 1999/1/1

N2 - 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.

AB - 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.

KW - Corn sweeteners

KW - Ice cream

KW - Inulin

KW - Sensory evaluation

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JO - Journal of Food Science

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ER -

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

Abstract

Keywords

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