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Response surface optimization of low-fat ice cream production by using resistant starch and maltodextrin as a fat replacing agent
In this research, maltodextrin (0, 1 and 2% w/w) and resistant starch (0, 1 and 2% w/w) were used in the formulation of low-fat ice cream (4% fat) and their effects on the physicochemical and sensory properties were investigated. The optimum levels of maltodextrin and resistant starch were determine...
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| Vydáno v: | J Food Sci Technol |
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| Hlavní autoři: | , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer India
2017
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5380610/ https://ncbi.nlm.nih.gov/pubmed/28416867 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2492-0 |
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