Prepara tus exámenes y mejora tus resultados gracias a la gran cantidad de recursos disponibles en Docsity
Gana puntos ayudando a otros estudiantes o consíguelos activando un Plan Premium
Prepara tus exámenes
Prepara tus exámenes y mejora tus resultados gracias a la gran cantidad de recursos disponibles en Docsity
Prepara tus exámenes con los documentos que comparten otros estudiantes como tú en Docsity
Los mejores documentos en venta realizados por estudiantes que han terminado sus estudios
Estudia con lecciones y exámenes resueltos basados en los programas académicos de las mejores universidades
Responde a preguntas de exámenes reales y pon a prueba tu preparación
Consigue puntos base para descargar
Gana puntos ayudando a otros estudiantes o consíguelos activando un Plan Premium
Comunidad
Pide ayuda a la comunidad y resuelve tus dudas de estudio
Descubre las mejores universidades de tu país según los usuarios de Docsity
Ebooks gratuitos
Descarga nuestras guías gratuitas sobre técnicas de estudio, métodos para controlar la ansiedad y consejos para la tesis preparadas por los tutores de Docsity
AGAVE FRUCTANS AS FAT AND SUGAR REPLACERS IN ICE CREAM: SENSORY, THERMAL AND TEXTURE PROPERTIES
Tipo: Monografías, Ensayos
1 / 3
Esta página no es visible en la vista previa
¡No te pierdas las partes importantes!
BIOTECHNOLOGICAL FOOD PROCESSES
PROFESSOR : VICTOR MANUEL HERNÁNDEZ PIMENTEL Universidad Tecnológica de Corregidora Thursday, June 4 th, 2020
1 Agave fructans as fat and sugar replacers in ice cream: sensory, thermal and texture properties The food industry is focused on innovating and improving the quality of its products without neglecting the needs of its consumers. One of these industries is ice cream, which has focused on meeting the requirements of its consumers based on new formulations as alternatives for consumption and good sensory properties, this is of great importance since they determine the sensory perception and texture of frozen products, this gives them a profile to demonstrate the qualitative and quantitative insight that can mediate the sensory reaction to stimulate the use of the product. One of the efficient alternatives to sensory profiling methods is the Check All That method, which has resulted in a useful link between the characteristics of the products and the consumer's perception, both of the sensory aspect and the quantity and functionality of the frozen product, among the characteristics to determine in an ice cream are; texture, microstructure, serum phase viscosity, emulsification, hardness and compression force, melting speed and thermal properties. Within the innovation of ice cream formulations is the possibility of adding agave fructans as a substitute for fats and sugars thanks to its structure formed by fructioligosaccharides linked by β (2-1) and β (2-6) bonds also with molecules of glucose, given the sensory properties that these acquire and correlate them with their thermal and sensory properties, in addition to improving the firmness, texture and flavor of the frozen product. To demonstrate the efficacy of agave fructans as a substitute in ice cream formulation, different base formulations of low fat and sugar ice cream were prepared and a sensory evaluation was carried out where 70 regular consumers of ice cream participated, who rated the samples with a taste Overall 9 on extreme taste scale and it was
