منابع مشابه
Textural and rheological properties of stevia ice cream
Ice cream contains high sugar content and therefore it is in contradiction with the concept of healthy diet. The objective of this study is to determine the suitability of using stevia as an alternative natural sweetener in making ice cream. Inhouse ice cream formulation (as the control) and three different concentrations of stevia ice cream formulations of (A, B and C) were used. Physical prop...
متن کاملEffect of Porcine Collagen Peptides on the Rheological and Sensory Properties of Ice Cream
The effects of low molecular-weight collagen peptides derived from porcine skin were investigated on the physicochemical and sensorial properties of chocolate ice cream. Collagen peptides less than 1 kDa in weight were obtained by sub-critical water hydrolysis at a temperature of 300℃ and a pressure of 80 bar. Ice cream was then prepared with gelatin powder and porcine skin hydrolysate (PSH) st...
متن کاملInvestigating the Effects of Inulin as a Carbohydrate Based Fat Replacer on Rheological and Sensory Properties of UHT Cream
The problems associated with the consumption of high-fat foods have increased the requirement to use new formulations based on fat replacer. Inulin has textural properties and it’s a prebiotic source. Due to the cream’s wide usage in dairy industry, it is tried to make cream with textural and organoleptic characteristics that contains the least amount of calories. Meanwhile, Table cream (30%) w...
متن کاملInvestigating the Effects of Inulin as a Carbohydrate Based Fat Replacer on Rheological and Sensory Properties of UHT Cream
The problems associated with the consumption of high-fat foods have increased the requirement to use new formulations based on fat replacer. Inulin has textural properties and it’s a prebiotic source. Due to the cream’s wide usage in dairy industry, it is tried to make cream with textural and organoleptic characteristics that contains the least amount of calories. Meanwhile, Table cream (30%) w...
متن کاملRheological Properties of Chocolate Pistachio
This research aimed to assess and determine rheological properties of chocolate pistachio produced from various volumes of monoglycoside (1% and 2%), date powders (34, 38 and 42%) and pistachio pastes. The analyses were performed at temperaturesof 45 ºC, 65 ºC after 3 and 5 hours of processing. These products were found to exhibit nonNewtonian, pseudo-plastic behavior at all treatments. Apparen...
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ژورنال
عنوان ژورنال: The Journal of the Society of Chemical Industry, Japan
سال: 1969
ISSN: 0023-2734,2185-0860
DOI: 10.1246/nikkashi1898.72.11_2454