Inulin application on the optimization of reduced-fat ice cream using response surface methodology

Food Hydrocolloids

Volumn 119, Issue , 2021, Pages

  Samakradhamrongthai, Rajnibhas Sukeaw ^a   Jannu, Taruedee ^a   Supawan, Thanyapohn ^a   Khawsud, Amita ^a   Aumpa, Pajaree ^a   Renaldi, Gerry ^a  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

Inulin; Physical properties; Response surface methodology; Sensory acceptance; Textural properties

Indexed keywords

ICE; SENSORY PERCEPTION; SURFACE PROPERTIES;

FAT CONTENTS; ICE CREAMS; INULIN; MIXTURE DESIGN; OPTIMISATIONS; REDUCED FAT; RESPONSE-SURFACE METHODOLOGY; SENSORY ACCEPTANCE; TEXTURAL PROPERTIES; WHIPPED CREAM;

POLYSACCHARIDES;

EID: 85105469874     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2021.106873     Document Type: Article

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