Title Biologiškai vertingų komponentų įtaka valgomųjų ledų savybėms /
Translation of Title Impact of the biologically valuable ingredients on the ice cream attributes.
Another Title Влияние биологически ценных компонентов при производстве мороженого.
Authors Mieželienė, Aldona ; Alenčikienė, Gitana ; Liutkevičius, Algirdas
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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. 2007, T. 41, nr. 2, p. 45-50.. ISSN 1392-0227
Keywords [eng] Ice cream ; Lupin concentrate ; Omega-3 fatty acids ; Sensory attributes ; Texture ; Acceptability
Abstract [eng] The aim of this study was to determine the sensory and texture attributes of ice cream enriched with lupin concentrate and omega-3 fatty acids, and to evaluate the acceptability of the products. A series of ice cream samples were produced under laboratory conditions and subjected to sensory descriptive analysis. A hedonic scale was used for evaluating the acceptability of the products. The addition of 1.0 and 2.0 % of lupin concentrate did not change significantly the odour attributes of ice cream, but had a significant influence on the texture in the mouth and taste attributes. A significantly lower overall and texture acceptability was observed in comparison to the control sample. The addition of 0.2 and 0.3 % omega-3 fatty acids did not significantly change the sensory and texture attributes, and the overall and texture acceptability of the ice cream. The dependency between the texture in the mouth and instrumentally measured texture parameters was determined (p <0.0001).
Published Kaunas : KTU Maisto institutas
Type Journal article
Language Lithuanian
Publication date 2007