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Textural analysis of fat reduced vanilla ice cream products

โœ Scribed by D.B Aime; S.D Arntfield; L.J Malcolmson; D Ryland

Book ID
117672006
Publisher
Elsevier Science
Year
2001
Tongue
English
Weight
277 KB
Volume
34
Category
Article
ISSN
0963-9969

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Use of fat replacers in the production o
Use of fat replacers in the production of reduced-calorie vanilla ice cream
โœ Vildan Aykan; Emel Sezgin; Zeynep B. Guzel-Seydim ๐Ÿ“‚ Article ๐Ÿ“… 2008 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 208 KB

## Abstract The purpose of this research was to determine the effects of different fat replacers on the sensory and texture attributes of vanillinโ€flavored ice cream. Inulin is a fairly new fat replacer which has been proven to be a health promoter. Two vanilla ice cream formulations were produced