The functional, rheological and sensory characteristics of ice creams with various fat replacers

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dc.authoridKaya, Sevim/0000-0003-4790-7630
dc.contributor.authorKaraca, Oya Berkay
dc.contributor.authorGuven, Mehmet
dc.contributor.authorYasar, Kurban
dc.contributor.authorKaya, Sevim
dc.contributor.authorKahyaoglu, Talip
dc.date.accessioned2025-01-27T20:45:35Z
dc.date.available2025-01-27T20:45:35Z
dc.date.issued2009
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe effects of fat replacers (Simplesse (R) D-100, N-Lite D, and inulin) on the melting characteristics, overruns, hardness, rheological parameters and sensory attributes of reduced (RF, 60.0 g/kg), low (LF, 40.0 g/kg), and nonfat (NF, 1.0 g/kg) ice creams were investigated. The magnitudes of the melting rates were in the order RF > LF > NF for samples that contained Simplesse (R) D-100 or inulin, but the reverse order was found for samples with N-Lite D. The nonfat ice creams had lowest overrun values of around 10%. Inulin-containing ice creams possessed higher overrun values than others (P > 0.05). The use of fat replacer decreased the hardness of ice creams. All ice cream samples showed pseudoplastic (shear-thinning) behavior. The addition of N-Lite D and inulin decreased the flow behaviour index of ice cream samples. The reduced and low fat ice cream samples were rated as similar to the control by a sensory panel. On the other hand, no correlations (P > 0.05) were observed between rheological parameters and sensory texture and mouthfeel.
dc.identifier.doi10.1111/j.1471-0307.2008.00456.x
dc.identifier.endpage99
dc.identifier.issn1364-727X
dc.identifier.issn1471-0307
dc.identifier.issue1
dc.identifier.scopus2-s2.0-58249103968
dc.identifier.scopusqualityQ1
dc.identifier.startpage93
dc.identifier.urihttps://doi.org/10.1111/j.1471-0307.2008.00456.x
dc.identifier.urihttps://hdl.handle.net/20.500.12428/24640
dc.identifier.volume62
dc.identifier.wosWOS:000262470900015
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofInternational Journal of Dairy Technology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectIce cream
dc.subjectFat-reduced
dc.subjectFat replacers
dc.subjectRheology
dc.titleThe functional, rheological and sensory characteristics of ice creams with various fat replacers
dc.typeArticle

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