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

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

Research output: Contribution to journalArticlepeer-review

50 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 languageEnglish (US)
Pages (from-to)555-559
Number of pages5
JournalJournal of food science
Volume64
Issue number3
DOIs
StatePublished - Jan 1 1999

Keywords

  • Corn sweeteners
  • Ice cream
  • Inulin
  • Sensory evaluation

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