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Properties of cholesterol‐reduced ice cream made with cross‐linked β‐cyclodextrin
Author(s) -
HA HYUNJEE,
AHN JOUNGJWA,
MIN SANGGI,
KWAK HAESOO
Publication year - 2009
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.1471-0307.2009.00506.x
Subject(s) - ice cream , cyclodextrin , cholesterol , flavour , chemistry , food science , ice crystals , viscosity , chromatography , materials science , biochemistry , meteorology , physics , composite material
This study examined the properties of cholesterol‐reduced ice cream stored at −12, −18 and −28°C. Over 90.0% cholesterol was removed, and ice crystal size decreased while viscosity increased as the freezing temperature decreased in the cholesterol‐reduced ice cream. The melting time was slightly shorter in the cholesterol‐reduced ice cream than in the control. A significant difference was found in the dull colour, and crumbly and unnatural flavour, especially when stored at −28°C, regardless of cross‐linked β‐cyclodextrin treatment. This study indicated that although some differences were observed, most of the properties of the cholesterol‐reduced ice cream were comparable to the control ice cream.