3089

3022

كارشناسي ارشد

﴿علوم و صنايع غذايي﴾

اصفهان:دانشگاه صنعتي اصفهان، دانشكده كشاورزي

1384

هفده، 173،[II] ص:جدول،مصور، نمودار

ص.ع.به فارسي و انگليسي

شهرام دخاني، جواد كرامت

رويا كليشادي

محمد شاهدي، جواد پوررضا

مهندسي كشاورزي

ID3022

به فارسي و انگليسي:قابل رويت در نسخه ديجيتالي

Abstract Worldwide use of low calorie foods has beenadvised by nutritionists Therefore inmany researchesdifferent varieties of fat replacershave beendeveloped and used In this study simplesse and maltodextrin were used as fat replacers in low fat and fatfree ice creams Ice creams mixes were formulated to contain 0 0 5 2 5 and 5 milk fatand 1 5 2 5 and 3 5 fat replacers separately Also a control mix with 10 fat andwithout fat replacer was prepared then rheological properties of treatments such asviscosity hardness overrun and melting rate were evaluated This mixes were made intriplicate and the data were analyzed with SAS software and means were compared usingleast significant differences LSD with p O O5 To select the sample with the bestsensoryproperties multiple comparison taste panels with 10 trained panelists were heldevery week T e sensory attributes evaluated were color coldness wateriness creaminess gumminess firmness fineness chalkiness vanilla aroma sense sweetnessintensity and mouthcoating Viscosity of the sampleswas higher as the amount of fat and fat replacer was increased Simplesse in levels used was more effective thanmaltodextrin for increasing viscosity Also the aging time had a significant effect onincreasing of viscosity Percent of overrun was increased by decreasing amounts of fatand fat replacers in the formulations and hence the maltodextrin containing treatmentshad higher overrun This was due to lower viscosity and better whipping ability of thesetreatments The hardness test showed that increasing of fat and fat replacers contents decreasedthe hardnessof these treatments and maltodextrin containing treatments as theresult of higher overrun percentages were softer than simplesse containing treatments Increasing amount of fat and fat replacers retarded melting of ice creams by developingtheir textures and consistencies Maltodextrin containing samples melted faster thansimplesse Consumer acceptance of ice cream samples with 2 5 and 5 milk fatimproved by increasing of fat replacers to 3 5 and 2 5 respectively and there was notany significant difference between them and control sample The color evaluation of thebest samples indicated samples with 3 5 simplesse and 5 fat was similar to controlsample In conclusion by increasing of fat replacers iri 2 5 and 5 fat containing samples rheological and sensory properties of ice creams developed and they were similar tocontrol sampl i CJ jj 1 i i i ft

شهرام دخاني، جواد كرامت

رويا كليشادي

محمد شاهدي، جواد پوررضا