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Effect of fat content and corn sweeteners on selected sensory attributes and shelf stability of vanilla ice cream
Author(s) -
CONFORTI FRANK D
Publication year - 1994
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1994.tb01275.x
Subject(s) - sweetness , food science , ice cream , chemistry , high fructose corn syrup , maltose , sucrose , fat substitute , fructose , flavor , sugar
Vanilla ice creams (10%, 13% and 16% fat) were prepared by substituting a 50:50 blend of two corn sweeteners (high fructose corn sweetener‐90, and high maltose corn sweetener) for sucrose. Physical tests were conducted on the firmness and melting rate of the ice cream. The corn sweetener blend (CSB), along with increased fat levels, caused a significant (p<0·05) decrease in firmness. Sensory evaluation showed that the CSB caused a decline in sweetness, but produced a smooth texture in the ice cream. Heat shocking caused changes in all of the ice creams, but the CSB with increments of fat maintained a smoother product.