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Titre :
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Formulation of lactose-reduced ice cream mix
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|
Auteurs :
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M. Rossi ;
E. Casiraghi ;
C. Alamprese ;
C. Pompei
|
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Type de document :
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article/chapitre/communication
|
|
Année de publication :
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1999
|
|
Format :
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p. 3-18
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Langues :
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= Anglais
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Catégories :
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TECHNOLOGIE ALIMENTAIRE
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Mots-clés :
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FERMETE
;
COMPOSITION
;
LACTOSE
;
QUALITE ORGANOLEPTIQUE
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Résumé :
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Seven different lactose-reduced ice creams were produced with artisan equipment and compared with a full-lactose control. Lactose reduction vs. Control ranged from 62 to 100% in the different formulations. Protein enrichment in the formulations was obtained either by using concentrated lactose-hydrolyzed skim milk or adding one of the following: milk proteins, whey proteins, sodium caseinate, freeze-dried lactose-hydrolyzed skim milk. Besides chemical and sensorial analyses, ice cream overrun, firmness and melting behavior were also evaluated. Some interesting correlations between the measured parameters were found. In particular osmolality was demonstrated to affect most of the physical and sensorial features, being directly correlated with melting rate, creaminess and overall acceptability and indirectly with draw temperature and instrumental firmness. The possibility of producing artisan milk-based lactose-reduced ice creams sensorially not distinguishable from the control was demonstrated.
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Source :
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Italian Journal of Food Science, vol.11, n°1
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