Rheological characterization and sensory evaluation of a typical soft ice cream made with selected food hydrocolloids

Food Science and Technology International

Volumn 16, Issue 1, 2010, Pages 79-88

  Bahramparvar, M ^a   Razavi, S M A ^a   Khodaparast, M H H ^a  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

Author keywords

Balangu; Flow behavior; Ice cream; Salep; Sensory quality; Stabilizer

Indexed keywords

APPARENT VISCOSITY; BALANGU SEED; CARBOXYMETHYLCELLULOSE; CONSISTENCY COEFFICIENT; CORRELATION COEFFICIENT; FLOW BEHAVIOR INDEX; FLOW BEHAVIORS; GUM CONCENTRATION; ICE CREAMS; POWER LAW MODEL; PSEUDOPLASTIC; PSEUDOPLASTICITY; QUALITY EVALUATION; RHEOLOGICAL CHARACTERISTICS; RHEOLOGICAL CHARACTERIZATION; SENSORY ATTRIBUTES; SENSORY EVALUATION; SENSORY PROPERTIES; SENSORY QUALITIES;

FLOW FIELDS; FLUID DYNAMICS; RHEOLOGY; VISCOSITY;

QUALITY CONTROL;

BALANGU SEED GUM; CARBOXYMETHYLCELLULOSE; FOOD ADDITIVE; PLANT GUM; PLANT MEDICINAL PRODUCT;

ADULT; ANGIOSPERM; ARTICLE; CHEMICAL MODEL; CHEMISTRY; COLLOID; COMPARATIVE STUDY; FEMALE; FOOD PREFERENCE; HUMAN; ICE CREAM; IRAN; MALE; MECHANICS; ORCHIDACEAE; PHYSICAL CHEMISTRY; PLANT SEED; PLANT TUBER; SENSATION; VISCOSITY;

ADULT; CARBOXYMETHYLCELLULOSE SODIUM; COLLOIDS; FEMALE; FOOD ADDITIVES; FOOD PREFERENCES; HUMANS; ICE CREAM; IRAN; LAMIACEAE; MALE; MECHANICAL PHENOMENA; MODELS, CHEMICAL; ORCHIDACEAE; PHYSICOCHEMICAL PHENOMENA; PLANT GUMS; PLANT PREPARATIONS; PLANT TUBERS; SEEDS; SENSATION; VISCOSITY; YOUNG ADULT;

EID: 77953503069     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013209353244     Document Type: Article

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