Influence of guar gum/furcellaran and guar gum/carrageenan stabilizer systems on the rheological and sensorial properties of ice cream during storage

被引：3
|
作者：
Klesment, Tiina [1 ,2 ]
Stekolstsikova, Jelena [1 ]
Laos, Katrin [1 ,2 ]
机构：
[1] Competence Ctr Food & Fermentat Technol, EE-12618 Tallinn, Estonia
[2] Tallinn Univ Technol, Food Proc Dept, EE-12618 Tallinn, Estonia
来源：
PROCEEDINGS OF THE ESTONIAN ACADEMY OF SCIENCES | 2014年 / 63卷 / 02期
关键词：
ice cream; hydrocolloids; rheology; sensory; BOVINE SERUM-ALBUMIN; FURCELLARIA-LUMBRICALIS; GLOBULAR-PROTEINS; KAPPA-CARRAGEENAN; RECRYSTALLIZATION; GALACTANS; QUALITY; SEA;
D O I：
10.3176/proc.2014.2.09
中图分类号：
O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];
学科分类号：
07 ; 0710 ; 09 ;
摘要：
The influence of furcellaran as a secondary stabilizer, together with guar gum, on ice cream rheological and sensorial properties during 13 months of storage was studied. The results were compared with various guar gum/carrageenan blends. While the addition of furcellaran to ice cream was found to slightly decrease the scores of colour, odour, and flavour characteristics, it also increased the creamy sensation and had a good stabilizing effect on the ice cream during extended storage.
引用
收藏
页码：193 / 198
页数：6
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