Phsıcal and sensory caharacteristıcs of reduced fat yog-ıce cream as ınfluenced by fat replacers

Bu çalışmada yağ ve yağ ikame maddelerinin yoğurt dondurmasının fiziksel ve duyusal özellikleri üzerine etkileri incelenmiştir. Yoğurt dondurmasındaki süt yağı yerine, tamamen veya kısmen protein esaslı Simplesse® 100 ve karbonhidrat esaslı Maltrin 040 kullanılmıştır. Yağ ikame maddeleri ilavesi düşük yağlı ve yağsız yoğurt dondurmalarının fiziksel ve duyusal özelliklerini iyileştirmiştir. Simplesse® 100 ilave edilen düşük yağlı dondurmalar, Maltrin 040 ilave edilen dondurmalara göre kontrol grubuna (süt yağı içeren) daha çok benzerlik göstermiş ve tekstürel ve duyusal özellikleri daha iyi olmuştur.

Yağı azaltılmış yoğurt dondurmasının fiziksel ve duyusal özellikleri üzerine yağ ikame maddelerinin etkisi

In this study, effects of fat and fat replacers on physical and sensory characteristics of yogice cream were investigated. Protein based fat replacer, Simplesse® 100 and carbohydrate based fat replacer Maltrin 040 either partially or completely substituted milk fat in yog-ice cream. The addition of fat replacers improved the physical and sensory characteristics of the low-fat and fatfree yog-ice creams. In the reduced fat group, Simplesse® 100 more closely resembled milk fat than Maltrin 040 in giving the desirable texture and flavour of yog-ice cream.

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