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INTERACTIONS BETWEEN FOOD COMPONENTS IN ICE CREAM II: STRUCTURE‐TEXTURE RELATIONSHIPS
Author(s) -
GELIN J.L.,
POYEN L.,
RIZZOTTI R.,
DACREMONT C.,
MESTE M.,
LORIENT D.
Publication year - 1996
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1996.tb00069.x
Subject(s) - food science , ice cream , skimmed milk , texture (cosmology) , chemistry , destabilisation , mouthfeel , whey protein , psychology , social psychology , raw material , organic chemistry , artificial intelligence , computer science , image (mathematics)
The effect of four composition factors on fat destabilisation, melting resistance and sensory characteristics were studied in hardened ice creams by the means of principal components analysis (PCA). For all the proteins, PCA revealed a pronounced contrast between ‘coldness’ and ‘creaminess’ in ice cream. The third sensory descriptor ‘length in mouth’ was either correlated with ‘creaminess’ for skim milk powder (SMP) and whey protein concentrate (WPC) series, or with ‘coldness’ in the case of the skim milk replacer (SMR) series. In each calculation, the butteroil was not correlated with ‘creaminess.’ In the case of SMP ice cream the descriptor ‘creaminess’ was strongly correlated with a small initial droplet size and with a high fraction of fat destabilised: the initial droplet size was itself associated with a high ratio emulsifier to butteroil. For both SMR and WPC ice cream, creaminess was not correlated to the extent of fat destabilisation in ice cream.