| Title |
Funkcionalaus maisto veikliųjų medžiagų įtaka valgomųjų ledų savybėms / |
| Translation of Title |
Impact of the functional ingredients on the properties of ice cream. |
| Another Title |
Bлияние функциональных пищевых добавок на свойства мороженого. |
| Authors |
Liutkevičius, Algirdas ; Speičienė, Vilma |
| Full Text |
|
| 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. 2006, T. 40, nr. 1, p. 47-54.. ISSN 1392-0227 |
| Keywords [eng] |
Ice cream ; Omega-3 fatty acids ; Dietary fiber ; Probiotics |
| Abstract [eng] |
The impact of the functional ingredients containing omega-3 fatty acids, dietary fiber and probiotics on the physico-chemical, rheological, sensory and microbiological properties of ice cream was investigated. The samples of ice cream prepared from mixtures acidified to pH 6.0, 5.5 and 5.0 were compared. The increased viscosity and shear stress of the mixtures was observed as pH decreased, while the yield stress of the ice cream prepared from these mixtures increased and beating decreased. The ice cream prepared at pH 6.0 and pH 5.5 had the best sensory properties. The vitality of the lactic acid bacteria in the product after 2 months of storage at low temperature remained at the same level. The extent of the losses of omega-3 fatty acids in the ice-cream samples after 2 months of the storage at pH 6.0 was 28.23 %. |
| Published |
Kaunas : KTU Maisto institutas |
| Type |
Journal article |
| Language |
Lithuanian |
| Publication date |
2006 |
