Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/350717
Type: Artigo
Title: Effect of galactooligosaccharide addition on the physical, optical, and sensory acceptance of vanilla ice cream
Author: Balthazar, C. F.
Silva, H. L. A.
Celeguini, R. M. S.
Santos, R.
Pastore, G. M.
Conte Junior, C. A.
Freitas, M. Q.
Nogueira, L. C.
Silva, M. C.
Cruz, A. G.
Abstract: The effect of the addition of galactooligosaccharide (GOS) on the physicochemical, optical, and sensory characteristics of ice cream was investigated. Vanilla ice cream was supplemented with 0, 1.5, and 3.0% (wt/wt) GOS and characterized for pH, firmness, color, melting, overrun, as well as subjected to a discriminative sensory test (triangle test). For comparison purposes, ice creams containing fructooligosaccharide were also manufactured. The GOS ice creams were characterized by increased firmness and lower melting rates. Different perceptions were reported in the sensory evaluation for the 3.0% GOS ice cream when compared with the control, which was not observed for the fructooligosaccharide ice cream. Overall, the findings suggest it is possible to produce GOS ice cream with improved stability in relation to the physicochemical parameters and sensory perception
Subject: Sorvetes, gelados, etc
Country: Estados Unidos
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.3168/jds.2014-9018
Address: https://www.sciencedirect.com/science/article/pii/S0022030215002660
Date Issue: 2015
Appears in Collections:FEA - Artigos e Outros Documentos

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