Influence of β-Glucan Structures and Contents on the Functional Properties of Low-Fat Ice Cream During Storage

Influence of β-Glucan Structures and Contents on the Functional Properties of Low-Fat Ice Cream During Storage

The study aimed to determine the effect of the addition level and structure of β-glucans on the functional properties and sensory attributes of low-fat ice cream. The experimental ice cream was produced with the addition of 0.5% and 1% highly purified (1-3)(1-4) and (1-3) β-glucans. β-Glucans signif...

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Bibliographic Details
Main Authors: Marek Aljewicz, Aleksandra Florczuk, Aneta Dąbrowska
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research 2020-06-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
polysaccharides
milk dessert
curdlan
rheology
texture
sensory analysis
Online Access:http://www.journalssystem.com/pjfns/The-influence-of-glucan-structures-and-contents-on-the-functional-properties-of-low,120915,0,2.html

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http://www.journalssystem.com/pjfns/The-influence-of-glucan-structures-and-contents-on-the-functional-properties-of-low,120915,0,2.html

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