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Author Tiraporn Junyusen
Alternative Author Bowarn Chienwiboonsook
Ganokporn Petnom
Suranaree Journal of Science and Technology
TitleThe effects of inulin on the physicochemical characteristics of reduced-fat ice cream
Alternative TitleThe effects of inulin on the physicochemical characteristics of reduced-fat ice cream
ImprintVol.24 No.1, January - March 2017
Call# FOOD 8432

CALL # Volume Number Month Year Barcode Status

AbstractThis study investigates the effects of inulin on the physicochemical properties of reducedfat ice cream (6% fat content) and its potential as a fat replacer. To this end, the rheology, thermal properties, particle size distributions, texture, and melting characteristics of 2% and 4% inulin- containing reduced- fat ice creams were determined and compared with those of regular ice cream with 10% fat content (control) and inulinfree reducedfat ice cream. The experiments showed that the lower fat content (6%) significantly influenced the physicochemical characteristics of the ice cream products. Despite the minimal improvement in the rheology given to the 2% and 4% inulin contents, the glass transition temperature (Tg) of the inulin-containing reduced-fat ice creams was significantly elevated, resulting in enhanced product stability during frozen storage. The presence of inulin in the reduced-fat ice cream also induced the clustering of fat globules, resulting in the increase of the larger sized particles ( 1- 10 ?m) , but it significantly decreased the hardness of the reduced-fat ice cream. Moreover, the presence of 4% inulin lowered the melting rate of the reduced- fat ice cream to more resemble that of the regular ice cream. All in all, the experimental findings verify the prospects of inulin, especially at the level of 4%, as a fat replacer in the reduced-fat ice cream product.
DescriptPage 13-22
SubjectReduced-fat ice cream
rheological behavior
thermal property
melting rate