Optimization of fat-reduced ice cream formulation employing inulin as fat replacer via response surface methodology

Food Science and Technology International

Volumn 20, Issue 7, 2014, Pages 489-500

  Pintor, Aurora ^a   Severiano Pérez, Patricia ^b   Totosaus, Alfonso ^a  

^a Food Science Lab   (Mexico)

^b Universidad Nacional Autonoma de Mexico Facultad de Quimica   (Mexico)

Author keywords

Ice cream; inulin; melting; response surface methodology; sensory analysis; texture

Indexed keywords

CARBOHYDRATE DIET; FAT INTAKE; FAT SUBSTITUTE; INULIN;

ADMINISTRATION AND DOSAGE; AIR; ANALYSIS; CARBOHYDRATE DIET; CHEMISTRY; COLOR; FAT INTAKE; FAT SUBSTITUTE; FOOD HANDLING; HARDNESS; HUMAN; ICE CREAM; PROCEDURES; STANDARDS; TASTE; VISCOSITY;

AIR; COLOR; DIETARY CARBOHYDRATES; DIETARY FATS; FAT SUBSTITUTES; FOOD HANDLING; HARDNESS; HUMANS; ICE CREAM; INULIN; TASTE; VISCOSITY;

EID: 84973423576     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013213493100     Document Type: Article

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