Title Maistinių skaidulų įtaka valgomųjų ledų savybėms /
Translation of Title Effects of the addition of dietary fibres on the qualitative attributes of ice cream.
Another Title Влияние пищевых волокон на показатели мороженого.
Authors Alenčikienė, Gitana ; Mieželienė, Aldona
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Is Part of Maisto chemija ir technologija = Food chemistry and technology = Химия и технология пищи : mokslo darbai / Kauno technologijos universiteto Maisto institutas.. Kaunas : KTU Maisto institutas. 2005, T. 39, nr. 1, p. 5-11.. ISSN 1392-0227
Keywords [eng] Ice cream ; Dietary fibre ; Sensory attributes ; Texture ; Acceptability
Abstract [eng] The objectives of this research were to profile the sensory attributes of ice cream enriched with different contents of wheat fiber gel „Vitacel“ and acacia gum „Fibregum“ and to assess acceptability of ice cream. Some ice cream varieties were manufactured with the addition of dietary fibres under laboratory conditions and were subjected to sensory descriptive analysis. Eight panel members developed a score sheet of 14 sensory attributes. Additionally, a hedonic scale was used for evaluating the acceptability of the ice cream. 0.8 and 1.2 % of „Vitacel“ did not significantly affect the sensory attributes of the ice cream, including texture and overall acceptability. 1 % and 1.5 % „Fibregum“ did not significantly affect the sensory attributes and overall acceptability and texture acceptability of ice cream, except hardness and coldness. The dependency of the hardness of the ice cream measured instrumentally and evaluated by sensory panel was determined.
Published Kaunas : KTU Maisto institutas
Type Journal article
Language Lithuanian
Publication date 2005