Note. The effect of citrus fibre on the physical, chemical and sensory properties of ice cream

Dervisoglu M., Yazıcı F.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, vol.12, no.2, pp.159-164, 2006 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Volume: 12 Issue: 2
  • Publication Date: 2006
  • Doi Number: 10.1177/1082013206064005
  • Journal Name: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.159-164
  • Keywords: citrus fibre, dietary fibre, ice cream, meltdown, viscosity, DIETARY FIBER, FAT, YOGURT
  • Ondokuz Mayıs University Affiliated: Yes

Abstract

The effects of citrus fibre on the physical, chemical and sensory properties of ice cream were evaluated. Three types of ice creams were compared; ice creams with stabiliser/emulsifier (0.4%, 0.8% and 1.2%), ice creams with citrus fibre (0.4%, 0.8% and 1.2%) and ice creams with 0.4% stabiliser/emulsifier and citrus fibre (0.4%, 0.8% and 1.2%). Citrus fibre as a single stabiliser could not improve the viscosity, overrun and sensory properties of ice cream samples, but had a positive effect on the melting resistance. A combination of citrus fibre and stabiliser/emulsifier produced desirable ice cream properties.