DOI: 10.17265/2159-5828/2018.02
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Abstract: The aim of this study was to determine some quality properties of fat-reduced ice creams produced using some fat substitutes: 10% fat ice cream was considered as the control group; 6% Simplesse®100 or 2% Maltrin040 was added as fat substitute to 7.5%, 5% and 2.5% fat ice cream. The organoleptic (firmness, melting resistance, structure, gumminess, melting in mouth, feeling in mouth, icy structure, smoothness, flavor, cream taste, milk powder taste, foreign taste, vanilla taste and general acceptability), physic…

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