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KMID : 1007519980070020084
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Food Science and Biotechnology
1998 Volume.7 No. 2 p.84 ~ p.89
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Effects of Processing Variables on the Chemical and Sensory Properties of Formulated Frozen Dessert
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Im Ji-Soon
Robert T. Marshall
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Abstract
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Percentages of overrun, concentrations of vanilla flavor, pasteurization treatments, and freezing with air or nitrogen were investigated as factors that would affect oxidation, off-flavor or physical characteristics of the experimental frozen desserts. Samples frozen at 100% overrun had a greater oxidized flavor and off-flavor intensity than those frozen at 50% overrun. Double strength vanilla significantly masked the off-flavor of the experimental frozen desserts when compared to single strength vanilla. Pasteurization treatments did not affect the amount of hexanal, oxidized flavor or off-flavor in the experimental frozen desserts. Substitution of nitrogen for air decreased the amount of hexanal formed and the oxidized flavor that developed in the experimental frozen desserts.
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