Response surface optimization of low-fat ice cream production by using resistant starch and maltodextrin as a fat replacing agent

Journal of Food Science and Technology

Volumn 54, Issue 5, 2017, Pages 1175-1183

  Azari Anpar, Mojtaba ^a   Khomeiri, Morteza ^a   Ghafouri Oskuei, Hamed ^b   Aghajani, Narjes ^c  

^a GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES   (Iran)

^b ISLAMIC AZAD UNIVERSITY   (Iran)

^c BU ALI SINA UNIVERSITY   (Iran)

Author keywords

Low fat ice cream; Maltodextrin; Optimization; Resistant starch

Indexed keywords

MELTING; METAL MELTING; OPTIMIZATION; STARCH; SURFACE PROPERTIES; VISCOSITY;

DRIPPING TIME; ICE CREAMS; ICE-CREAM PRODUCTIONS; MALTODEXTRINS; RESISTANT STARCH; RESPONSE SURFACE METHODOLOGY; RESPONSE SURFACE OPTIMIZATION; SENSORY PROPERTIES;

POLYSACCHARIDES;

EID: 85014268684     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-017-2492-0     Document Type: Article

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