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Rheological Quality And Stability Of Yog-ice Cream With Added Inulin

G. F. El-Nagar, George H. A. Clowes, Carmen M. Tudorica, Víctor Kuri, Charles Stephen Brennan
Published 2002 · Chemistry
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Research was conducted to examine the effect of inulin on the rheological and textural characteristics of yog-ice cream desserts in relation to their sensory attributes. Addition of inulin to yog-ice cream was shown to increase viscosity of the yogurt-ice cream mix and increase hardness of the resulting yog-ice cream. Meltdown characteristics of the yog-ice creams demonstrated a clear relationship between increased oligosaccharide levels and improved melting properties. L'inuline, glucide non digestible contenant des fructo-oligosides, possede des proprietes metaboliques interessantes. Cette etude evalue l'effet de l'inuline sur les caracteristiques rheologiques et texturales de cremes glacees au yaourt en relation avec leurs attributs sensoriels. L'addition d'inuline augmente la viscosite du melange et la durete de la creme glacee. Les resultats montrent une relation claire entre l'augmentation des teneurs en oligosides et l'amelioration des proprietes de fusion.



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