Artículos de revistas
Cassava derivatives in ice cream formulations: effects on physicochemical, physical and sensory properties
Fecha
2017-05-01Registro en:
Journal of Food Science and Technology, v. 54, n. 6, p. 1357-1367, 2017.
0975-8402
0022-1155
10.1007/s13197-017-2533-8
2-s2.0-85015789372
2-s2.0-85015789372.pdf
3739930848549194
5493452207047677
Autor
Universidade Estadual Paulista (Unesp)
Institución
Resumen
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.