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An ice cream sweetened with a fructan-rich minimally processed syrup: Blue agave nectar.

机译：一种冰淇淋，内加富含果聚糖的最少加工糖浆：蓝色龙舌兰花蜜。

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摘要

The consumption of whole foods has shown to offer more synergistic health benefits as compared to foods made with highly processed ingredients. The American food industry has a variety of food products that consist of refined, isolated or artificial ingredients (e.g. bread, beverages, snack foods and others). Although the sensory properties of several products are satisfactory, many consumers desire products made with minimally processed ingredients. The primary goal of the project was to develop a satisfactory alternative ice cream for an existing brand name ice cream using minimally processed sweetener, blue agave nectar, instead of sucrose that is commonly used in the brand name ice cream. The rheological properties for consistency, melting, texture (firmness) and surface appearance (color) were compared between the experimental and the control ice cream formulae. Five sets of data were collected for 2 different batches (10 data sets) of both formulae. The paired results indicated no significant difference in the melting rate (p = .25) between the experimental (16.15 +/- 2.75) and controlled formulae (17.55 +/- 1.28). The average rate of flow (consistency) was also similar (p = .95) between the experimental (4.48 +/- 0.92) and the controlled (4.50 +/- 0.65). However, there was a significant difference (p = .001) in the exertion of force. The experimental samples averaged to be softer in texture with a Mean force of 0.30 (+/- 0.16) as compared to the control samples (0.63 +/- 0.20) with distance and time being constant. Also, the experimental samples, on an average, were more yellow (Y glossy = 1.09) than the control (Y glossy = 0.96) as determined by the reflectometer readings. Based on the rheological tests, the experimental ice cream appears to be of comparable quality to that of the same qualities of the control. Overall, the experimental ice cream may provide an acceptable alternative to the ice cream sweetened with sucrose. However, a human sensory analysis should be conducted to determine the overall desirability of the product.;KEY WORDS: Ice cream, texture, color, rheological properties, agave
机译：与使用高度加工成分制成的食品相比，食用全食已显示出更多的协同健康益处。美国食品工业有多种由精制，分离或人工成分组成的食品（例如面包，饮料，休闲食品等）。尽管几种产品的感官特性令人满意，但是许多消费者仍希望用最少加工的成分制成产品。该项目的主要目标是使用最少加工的甜味剂蓝色龙舌兰花蜜代替现有品牌冰淇淋中常用的蔗糖，为现有品牌冰淇淋开发出令人满意的替代冰淇淋。在实验和对照冰淇淋配方之间比较了稠度，融化，质地（牢固度）和表面外观（颜色）的流变性质。针对两个配方的2个不同批次（10个数据集）收集了5组数据。配对结果表明，实验速率（16.15 +/- 2.75）和受控配方（17.55 +/- 1.28）之间的熔化速率（p = .25）没有显着差异。在实验（4.48 +/- 0.92）和对照（4.50 +/- 0.65）之间，平均流速（一致性）也相似（p = 0.95）。但是，施加力之间存在显着差异（p = .001）。在距离和时间恒定的情况下，与对照样品（0.63 +/- 0.20）相比，实验样品的平均质地平均为0.30（+/- 0.16），较柔软。同样，通过反射计读数确定，实验样品平均比对照（Y光泽= 0.96）更黄（Y光泽= 1.09）。根据流变学测试，实验冰淇淋的质量似乎与对照组相同质量的冰淇淋相当。总的来说，实验性冰淇淋可以代替蔗糖甜味的冰淇淋。但是，应进行人体感官分析，以确定产品的总体合意性。关键词：冰淇淋，质地，颜色，流变特性，龙舌兰

著录项

  • 作者

    Farmer, Tammye E.;

  • 作者单位

    The Florida State University.;

  • 授予单位 The Florida State University.;
  • 学科 Agriculture Food Science and Technology.;Health Sciences Nutrition.
  • 学位 M.S.
  • 年度 2011
  • 页码 42 p.
  • 总页数 42
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

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