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首页> 美国卫生研究院文献>Journal of Food Science and Technology >Some quality attributes of low fat ice cream substituted with hulless barley flour and barley ß-glucan
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Some quality attributes of low fat ice cream substituted with hulless barley flour and barley ß-glucan

机译：低脂冰淇淋的一些品质属性用无麦大麦面粉和大麦ß-葡聚糖替代

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The purpose of this paper is to investigate some quality attributes of low fat ice cream (LFIC) substituted with hulless barley flour (HBF) and barley ß-glucan (BBG). The methodology included in this paper is based on adding HBF (1, 2, 3 and 4 %) as a partial substitution of skim milk powder (SMP) and BBG (0.40 %) as a complete substitution of carboxy methyl cellulose (CMC). All mixes and resultant ice cream samples were evaluated for their physicochemical properties as well as the sensory quality attributes.The results indicated that substitution of SMP with HBF significantly increased total solids (TS), fat and crude fiber, while crude protein and ash significantly decreased in ice cream mixes. BBG exhibited the same manner of control. Specific gravity was gradually increased with adding HBFand BBG in the mixes and therefore the overrun percent was significantly changed in the resultant ice cream. Adding HBF in ice cream formula led to significant decrease in acidity with higher freezing point and the product showed higher ability to meltdown. BBG treatment showed the same trend of control. Values of flow time and viscosity significantly increased with increasing HBF in the ice cream mixes, but these values significantly decreased in BBG mix. The time required to freeze ice cream mixes was decreased with increasing the ratio of HBF but, increased in BBG treatment. The substitution of SMP with 1 and 2 % HBF significantly (P ≤ 0.05) enhanced sensory attributes of ice cream samples. While, BBG treatment achieved mild score and acceptability.
机译：本文的目的是研究用无麦大麦粉（HBF）和大麦β-葡聚糖（BBG）代替的低脂冰淇淋（LFIC）的一些品质属性。本文包含的方法是基于添加HBF（1、2、3和4％）作为脱脂奶粉（SMP）的部分替代品和BBG（0.40％）作为羧甲基纤维素（CMC）的完全替代品。对所有混合物和冰淇淋样品的理化性质以及感官品质进行了评估。结果表明，用HBF替代SMP可以显着增加总固体（TS），脂肪和粗纤维的含量，而粗蛋白和灰分的含量则明显降低在冰淇淋混合物中。 BBG表现出相同的控制方式。在混合物中加入HBF和BBG后，比重逐渐增加，因此，所产生的冰淇淋的超限百分比发生了显着变化。在冰淇淋配方中添加HBF会导致酸度显着下降，并具有更高的凝固点，并且产品显示出更高的熔化能力。 BBG治疗显示出相同的控制趋势。随着冰淇淋混合物中HBF的增加，流动时间和粘度值显着增加，但BBG混合物中这些值显着降低。冷冻冰淇淋混合物所需的时间随着HBF比例的增加而减少，但在BBG处理中却增加了。用1％和2％HBF替代SMP显着（P≤0.05）增强了冰淇淋样品的感官属性。同时，BBG治疗达到轻度评分和可接受性。

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