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Journals / Harran Üniversitesi Ziraat Fakültesi Dergisi / 2009 / Cilt: 13 - Sayı: 3

Yağı azaltılmış yoğurt dondurmasının fiziksel ve duyusal özellikleri üzerine yağ ikame maddelerinin etkisi

Phsıcal and sensory caharacteristıcs of reduced fat yog-ıce cream as ınfluenced by fat replacers

Mutlu B. Güler AKIN
M. Serdar AKIN
Pages
23–30
Publication Date
2022-10-17
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In the reduced fat group, Simplesse® 100 more closely resembled milk fat than Maltrin 040 in giving the desirable texture and flavour of yog-ice cream.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, effects of fat and fat replacers on physical and sensory characteristics of yogice cream were investigated.
📊
Key Findings & Data:Protein based fat replacer, Simplesse® 100 and carbohydrate based fat replacer Maltrin 040 either partially or completely substituted milk fat in yog-ice cream.
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Conclusion & Impact:In the reduced fat group, Simplesse® 100 more closely resembled milk fat than Maltrin 040 in giving the desirable texture and flavour of yog-ice cream.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

In this study, effects of fat and fat replacers on physical and sensory characteristics of yogice cream were investigated. Protein based fat replacer, Simplesse® 100 and carbohydrate based fat replacer Maltrin 040 either partially or completely substituted milk fat in yog-ice cream. The addition of fat replacers improved the physical and sensory characteristics of the low-fat and fatfree yog-ice creams. In the reduced fat group, Simplesse® 100 more closely resembled milk fat than Maltrin 040 in giving the desirable texture and flavour of yog-ice cream.

Özet

Bu çalışmada yağ ve yağ ikame maddelerinin yoğurt dondurmasının fiziksel ve duyusal özellikleri üzerine etkileri incelenmiştir. Yoğurt dondurmasındaki süt yağı yerine, tamamen veya kısmen protein esaslı Simplesse® 100 ve karbonhidrat esaslı Maltrin 040 kullanılmıştır. Yağ ikame maddeleri ilavesi düşük yağlı ve yağsız yoğurt dondurmalarının fiziksel ve duyusal özelliklerini iyileştirmiştir. Simplesse® 100 ilave edilen düşük yağlı dondurmalar, Maltrin 040 ilave edilen dondurmalara göre kontrol grubuna (süt yağı içeren) daha çok benzerlik göstermiş ve tekstürel ve duyusal özellikleri daha iyi olmuştur.

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Cite This Article

AKIN, M. B. G., AKIN, M. S. (2022). Yağı azaltılmış yoğurt dondurmasının fiziksel ve duyusal özellikleri üzerine yağ ikame maddelerinin etkisi. Harran Üniversitesi Ziraat Fakültesi Dergisi, Cilt: 13 - Sayı: 3, 23–30. https://ajindex.com/articles/534539

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