Eliciting the Sensory Modalities of Fat Reformulated Yoghurt Ice Cream Using Oligosaccharides |
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| Authors: | Anna Kanta Christos Soukoulis Constantina Tzia |
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| Affiliation: | 1.Laboratory of Food Chemistry and Technology, School of Chemical Engineering,National Technical University of Athens,Athens,Greece;2.Environmental Research and Innovation (ERIN) Department,Luxembourg Institute of Science and Technology,Esch-sur-Alzette,Luxembourg |
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| Abstract: | In the present work, fat reduction of Greek strained yoghurt ice cream (YIC) was carried out in three proportional milkfat levels i.e. 30, 50 and 70% using three types of oligosaccharides namely long-chain inulin, oligofructose and maltodextrin 12 DE. Greek strained yoghurt was blended with ice cream mixes in ratios of 1:3 and 1:1. The physico-chemical, textural and thermal characteristics of the YIC mixes and their obtained frozen end products were determined. The sensory modalities (olfactory, gustatory, tactile and oro-tactile) of the YIC were monitored following 2 and 16 weeks of quiescent frozen storage at ?25 °C. Milkfat reduction impaired significantly (p?
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