| Evaluation of rice flour for use in vanilla ice cream. | |
| | |
MedLine Citation:
|
PMID: 17881678 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
|
The effects of varying concentrations (2, 4, and 6%) of 2 types of rice flours (RF 1 and RF 2) on the physicochemical properties and sensory characteristics of vanilla ice cream samples were assessed at different fat levels (0, 4, and 10%) and storage conditions (control vs. heat-shocked). Fat and total solids were measured as well as hardness, viscosity, and melting rate. Eight trained panelists conducted descriptive sensory analyses of the samples at 0 and 7 wk. The 2% rice flour level and to a certain extent the 4% usage level generally improved texture while affecting to a lesser extent the flavor characteristics of the samples compared with the control. The RF 2 generally had a more significant effect than RF 1, especially on the texture attributes. Although the rice flour reduced the negative impact of temperature abuse on textural properties, the samples still deteriorated in textural properties (more icy) under temperature abuse conditions. In addition, rice starch does lower perceived sweetness and can have a "flour flavor" at high usage levels. The use of rice flour appears to be most advantageous for low fat ice cream samples. |
| | |
Authors:
|
T L Cody; A Olabi; A G Pettingell; P S Tong; J H Walker |
Related Documents
:
|
2844138 - Investigations of the digestibility of proximate composition in commercial palm kern me... 1313758 - Variation in dietary fibre, beta-glucan, starch, protein, fat and hull content of oats ... 7947638 - Supplementation of a restricted maternal diet with protein or carbohydrate alone preven... 445958 - Lack of effect of bran on digoxin absorption. 3886768 - Relationship in very elderly veterans of nutritional status, self-perceived chewing abi... 20079508 - The bovine annexin 9 gene (anxa9) is significantly associated with milk-fat yield in a ... |
Publication Detail:
|
Type: Evaluation Studies; Journal Article |
Journal Detail:
|
Title: Journal of dairy science Volume: 90 ISSN: 1525-3198 ISO Abbreviation: J. Dairy Sci. Publication Date: 2007 Oct |
Date Detail:
|
Created Date: 2007-09-20 Completed Date: 2008-09-22 Revised Date: - |
Medline Journal Info:
|
Nlm Unique ID: 2985126R Medline TA: J Dairy Sci Country: United States |
Other Details:
|
Languages: eng Pagination: 4575-85 Citation Subset: IM |
Affiliation:
|
Food Science and Nutrition Department, California Polytechnic University, San Luis Obispo 93407, USA. |
Export Citation:
|
APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
|
Consumer Satisfaction Fat Substitutes / analysis, standards Fats Flour / analysis* Food Handling / methods Humans Ice Cream / analysis*, standards Oryza sativa / chemistry* Sensation Temperature Vanilla* |
| Chemical | |
Reg. No./Substance:
|
0/Fat Substitutes; 0/Fats |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
Previous Document: Degree of antioxidant protection: a parameter to trace the origin and quality of goat's milk and che...
Next Document: Visual locomotion scoring in the first seventy days in milk: impact on pregnancy and survival.