ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Vanilla flavor frozen desserts were made to be similar in composition except for the fat. Canola and soybean oils were combined with milk fat to provide fatty acid ratios of 1:1:1 and 3:2:1 (saturated: monounsaturated:polyunsaturated), whereas the milk fat control had a ratio of 24:8.6: 1. Sensory, physical and chemical tests indicated minimal differences between the control ice cream and the dessert with the 3:2:1 ratio. However, product with the 1:1:1 ratio was described as oily and oxidized in flavor. It melted faster, was softer in the penetration test and coarser in texture than the ice cream control.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1994.tb14682.x
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