THE INFLUENCE OF INULIN AND PSYLLIUM ADDITION TO ICE-CREAM AND ITS EFFECTS ON THE SENSORIAL PROPERTIES

The objective of this research was to investigate the effect of substituting fructose by different levels of inulin (3 and 6%) and the addition of psyllium fibers (3 and 6%) on the quality attributes of lingonberry ice cream. Five formulations comprised of the control sample using fructose and the o...

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Autores principales:	Ana LEAHU, Cristina GHINEA, Cristina DAMIAN
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2018
Materias:	lingonberry inulin psyllium fibers color analysis sensory attributes ice cream Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/914859dbf89449c487ec10c7efa0aa4f
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spelling	oai:doaj.org-article:914859dbf89449c487ec10c7efa0aa4f2021-12-02T19:35:52ZTHE INFLUENCE OF INULIN AND PSYLLIUM ADDITION TO ICE-CREAM AND ITS EFFECTS ON THE SENSORIAL PROPERTIES2068-66092559-6381https://doaj.org/article/914859dbf89449c487ec10c7efa0aa4f2018-12-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/612/574https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381The objective of this research was to investigate the effect of substituting fructose by different levels of inulin (3 and 6%) and the addition of psyllium fibers (3 and 6%) on the quality attributes of lingonberry ice cream. Five formulations comprised of the control sample using fructose and the other four samples applying inulin and psyllium fibers, respectively, were examined to determine: pH, total acidity, sugar content, viscosity, water activity, color analysis, and sensory properties in order to find their optimum ratios. A positive linear correlation between psyllium fibers addition and apparent viscosity of the lingonberry ice cream was observed. Supplementation of inulin fibers revealed that lingonberry ice cream with 3 % inulin had the most appealing sensory characteristics. The results suggest that the addition of inulin and psyllium fibers as fiber-enriching agents can be used in the ice cream industry in order to fortify the diet. Ana LEAHUCristina GHINEACristina DAMIANStefan cel Mare University of Suceavaarticlelingonberryinulinpsyllium fiberscolor analysissensory attributes ice creamFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 17, Iss 4, Pp 363 -371 (2018)
institution	DOAJ
collection	DOAJ
language	EN
topic	lingonberry inulin psyllium fibers color analysis sensory attributes ice cream Food processing and manufacture TP368-456
spellingShingle	lingonberry inulin psyllium fibers color analysis sensory attributes ice cream Food processing and manufacture TP368-456 Ana LEAHU Cristina GHINEA Cristina DAMIAN THE INFLUENCE OF INULIN AND PSYLLIUM ADDITION TO ICE-CREAM AND ITS EFFECTS ON THE SENSORIAL PROPERTIES
description	The objective of this research was to investigate the effect of substituting fructose by different levels of inulin (3 and 6%) and the addition of psyllium fibers (3 and 6%) on the quality attributes of lingonberry ice cream. Five formulations comprised of the control sample using fructose and the other four samples applying inulin and psyllium fibers, respectively, were examined to determine: pH, total acidity, sugar content, viscosity, water activity, color analysis, and sensory properties in order to find their optimum ratios. A positive linear correlation between psyllium fibers addition and apparent viscosity of the lingonberry ice cream was observed. Supplementation of inulin fibers revealed that lingonberry ice cream with 3 % inulin had the most appealing sensory characteristics. The results suggest that the addition of inulin and psyllium fibers as fiber-enriching agents can be used in the ice cream industry in order to fortify the diet.
format	article
author	Ana LEAHU Cristina GHINEA Cristina DAMIAN
author_facet	Ana LEAHU Cristina GHINEA Cristina DAMIAN
author_sort	Ana LEAHU
title	THE INFLUENCE OF INULIN AND PSYLLIUM ADDITION TO ICE-CREAM AND ITS EFFECTS ON THE SENSORIAL PROPERTIES
title_short	THE INFLUENCE OF INULIN AND PSYLLIUM ADDITION TO ICE-CREAM AND ITS EFFECTS ON THE SENSORIAL PROPERTIES
title_full	THE INFLUENCE OF INULIN AND PSYLLIUM ADDITION TO ICE-CREAM AND ITS EFFECTS ON THE SENSORIAL PROPERTIES
title_fullStr	THE INFLUENCE OF INULIN AND PSYLLIUM ADDITION TO ICE-CREAM AND ITS EFFECTS ON THE SENSORIAL PROPERTIES
title_full_unstemmed	THE INFLUENCE OF INULIN AND PSYLLIUM ADDITION TO ICE-CREAM AND ITS EFFECTS ON THE SENSORIAL PROPERTIES
title_sort	influence of inulin and psyllium addition to ice-cream and its effects on the sensorial properties
publisher	Stefan cel Mare University of Suceava
publishDate	2018
url	https://doaj.org/article/914859dbf89449c487ec10c7efa0aa4f
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THE INFLUENCE OF INULIN AND PSYLLIUM ADDITION TO ICE-CREAM AND ITS EFFECTS ON THE SENSORIAL PROPERTIES

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