|
KMID : 1007519980070020090
|
|
Food Science and Biotechnology
1998 Volume.7 No. 2 p.90 ~ p.94
|
|
|
Effects of Homogenization Pressure on the Physical , Chemical and Sensory Properties of Formulated Frozen Dessert
|
|
Im Ji-Soon
Robert T. Marshall
|
|
|
Abstract
|
|
|
|
Homogenization pressures were investigated to determine the effects on the physical, chemical and sensory properties of experimental frozen desserts. Differences in fat globule size and dispersion were noticeable among selected homogenization pressure samples. There were significant differences in viscosity, hardness and melting rates between the milkfat reference and experimental 1:1:1 formula. Homogenization pressures failed to affect the rate of increase in hexanal or oxidized flavor in frozen products. However, as homogenization pressure was increased, viscosity of the mix and hardness of the frozen products increased with a concurrent decrease in melting rate. Mean intensities of smoothness and aftertaste were significantly different between 175 ㎏/㎠and 315 ㎏/㎠ homogenization pressures.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|