Premium
Characteristics of Frozen Desserts Sweetened with Fructose and Lactose
Author(s) -
PIHL MARK A.,
STULL J. WARREN,
TAYLOR RALPH R.,
ANGUS ROBERT C.,
DANIEL TERRY C.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb12761.x
Subject(s) - lactose , food science , fructose , ingredient , chemistry , sweetening , factorial experiment , ice cream , sodium caseinate , taste , sweetening agents , mathematics , statistics
Combinations of fructose and lactose were used as the major sweetening agents in ice cream‐type frozen dessert formulations. In addition to the sweeteners, variable amounts of caseinate were subjected to a 2 3 factorial experimental design in order to evaluate the most suitable combinations of lactose (4.5% or 5.5%), fructose (7.5% or 8.5%) and sodium caseinate (2% or 3%). Comparative chemical, physical and sensory analyses indicated that a formulation using 5.5% lactose, 8.5% fructose and 2% sodium caseinate gave product acceptability similar to that of an ice cream of standard ingredient array and composition.