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Cassava derivatives in ice cream formulations: effects on physicochemical, physical and sensory properties

Content Provider	Springer Nature Link
Author	Souza Fernandes, Daiana Leonel, Magali Bem, Marilia Sbragia Mischan, Martha Maria Garcia, Émerson Loli Santos, Thaís Paes Rodrigues
Copyright Year	2017
Abstract	In the present study, the effects of derivatives of cassava, maltodextrin and bagasse, on the physicochemical, physical and sensory properties of ice creams were investigated. The content of cassava maltodextrin increased significantly the content of carbohydrate and total soluble solids and decreased lipids content. The effect of cassava bagasse was more pronounced than the maltodextrin on physical and sensory parameters. Increased percentage of cassava bagasse in formulation led to decrease of overrun, melting and luminosity, but increased hardness and unfreezable water. Sensory attributes were mainly influenced by cassava bagasse inclusion. The results suggested the potential use of cassava derivatives in ice cream formulations. Ice creams with low percentage of cassava bagasse (1.5) and intermediate values of cassava maltodextrin (3.65%) had good nutritional, technological and sensorial acceptance.
Starting Page	1357
Ending Page	1367
Page Count	11
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	54
Issue Number	6
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2017-03-21
Publisher Place	New Delhi
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Maltodextrin Fiber Fat substitute Composition Texture Thermal properties Food Science Nutrition Chemistry/Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

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