| Titre : | Optimizing stabilizer composition in starch-based frozen pudding to satisfy foam stability and texture |
| Auteurs : | S. Fujii |
| Type de document : | article/chapitre/communication |
| Année de publication : | 1994 |
| Format : | p. 440-447 |
| Langues : | = Anglais |
| Catégories : | |
| Mots-clés : | AMIDON ; TEXTURE ; CONGELATION ; STABILISATION DES ALIMENTS |
| Résumé : | This study was conducted to determine the optimum combination and addition amount of natural stabilizers in order to improve the foam stability and texture of starch-based frozen pudding. The following seven natural stabilizers were investigated : gelatin, locust bean gum, xanthan gum, carrageenan, guar gum, pectin, and tamarind gum. A total of 16 frozen pudding samples were prepared by assigning the combination and amount of stabilizers through experimental design using orthogonal factorial arrangements. |
| Source : | Nippon shokuhin kogyo gakkaishi, vol.41, n°6 |
Exemplaires (1)
| Centre | Localisation | Section | Cote | Statut | Disponibilité |
|---|---|---|---|---|---|
| Jouy-en-Josas Antony | Antony | Articles/chapitres/communications | K8332 | Empruntable | Disponible pour le prêt |
