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Influence of hazelnut flour and skin addition on the physical, chemical and sensory properties of vanilla ice cream
Author(s) -
Dervisoglu Muhammet
Publication year - 2006
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2005.01127.x
Subject(s) - flavour , ice cream , food science , titratable acid , maltodextrin , chemistry , viscosity , specific gravity , mineralogy , materials science , chromatography , spray drying , composite material
Summary The effect of hazelnut flour (1.5, 3 and 4.5%) and hazelnut kernel skin (1, 2 and 3%) on the physical, chemical and sensory properties of vanilla ice cream was examined. All samples were analysed for pH, titratable acidity, total solids, nitrogen, fat, ash, overrun, viscosity, meltdown, Hunter L ‐, a ‐ and b ‐values, flavour, body and texture, and appearance. The samples with hazelnut flour exhibited higher pH, nitrogen, ash, viscosity, and L ‐, flavour, body and texture, and appearance values than the samples with kernel skin. Samples with hazelnut flour and skin can be added to the ice cream mix to produce a non‐fat ice cream at 3% and 1% levels in combination with maltodextrin, respectively.