Bazı Yağ İkame Maddeleri Kullanılarak Yapılan Yağ Oranı Düşürülmüş Dondurmaların Kalite Özelliklerinin Araştırılması

Abstract

This research was carried out to determine some quality properties of fat-reduced ice cream samples produced using some fat substitution substances. The ice cream that contains 10% fat was control group, those that contain 7.5%, 5%, and 2.5% fat were added either 6% Simplesse ®100 or 2% Maltrin. During storage period some sensory (sensorial density, melting resistance, structure, mastical feature, to melt in the mouth, sense of leave in the mouth iced structure, slipperyness, taste, cream taste, powdered milk taste, stranger taste, vanilla taste and general acceptance), physical (viskosity, overrun, and the first droppinhg time) and chemical properties (solids, fat, fat in dry substance, protein, pH, percent of acidity and ash properties on the 1st, 7th, 15th, 30th , 60th and 90th days. Least Significant Difference test (LSD) was applied to main variation of source average which was found as significant. The trial was carry out in dubicate. According to results of the research, decrease in fat adversely affected sensory propeties of ice cream. However, that containing 7.5 % and 6% Simplesse ®100 it was similar to control group (10% fat) which was most preffered.