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Note. The Effect of Citrus Fibre on the Physical, Chemical and Sensory Properties of Ice Cream

Food Engineering Department, Engineering College, Ondokuz Mayis University, Samsun, Turkey, 55139; mderviso{at}omu.edu.tr

F. Yazici

Food Engineering Department, Engineering College, Ondokuz Mayis University, Samsun, Turkey, 55139

The effects of citrus fibre on the physical, chemical and sensory properties of ice cream were evaluated. Three types of ice creams were compared; ice creams with stabiliser/emulsifier (0.4%, 0.8% and 1.2%), ice creams with citrus fibre (0.4%, 0.8% and 1.2%) and ice creams with 0.4% stabiliser/emulsifier and citrus fibre (0.4%, 0.8% and 1.2%). Citrus fibre as a single stabiliser could not improve the viscosity, overrun and sensory properties of ice cream samples, but had a positive effect on the melting resistance. A combination of citrus fibre and stabiliser/emulsifier produced desirable ice cream properties.

Key Words: citrus fibre • dietary fibre • ice cream • meltdown • viscosity

Food Science and Technology International, Vol. 12, No. 2, 159-164 (2006)
DOI: 10.1177/1082013206064005


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