Prindiville E A, Marshall R T, Heymann H
Department of Food Science and Human Nutrition University of Missouri, Columbia 65211, USA.
J Dairy Sci. 2000 Oct;83(10):2216-23. doi: 10.3168/jds.S0022-0302(00)75105-8.
Lowfat and nonfat chocolate ice creams were made with 2.5% of milk fat, cocoa butter, or one of two whey protein-based fat replacers, Dairy Lo or Simplesse. Polydextrose was added as required so that all formulations contained the same amount of total solids. Ice cream was stored at a control temperature of-30 degrees C. Hardness, viscosity, and melting rate were measured by physical methods. Trained panelists conducted descriptive sensory analyses of the samples at 0, 6, and 12 wk. Attribute ratings were analyzed by analysis o variance with least significant difference mean separation and orthogonal contrasting. Data were also analyzed by multivariate analysis of variance with canonical variate analysis. Consumer acceptance (n = 50) did not differ among the fresh ice creams (wk 0). Ice cream containing milk fat had less intense cocoa flavor and was more resistant to textural changes over time compared with the other ice creams. Simplesse was more similar to milk fat than was Dairy Lo in its effect on brown color, cocoa flavor, cocoa character, and textural stability but was less similar in terms of thickness and mouthcoating.
低脂和脱脂巧克力冰淇淋分别用2.5%的乳脂肪、可可脂或两种基于乳清蛋白的脂肪替代品（Dairy Lo或Simplesse）制成。根据需要添加聚葡萄糖，以便所有配方的总固形物含量相同。冰淇淋在-30℃的对照温度下储存。通过物理方法测量硬度、粘度和融化速率。训练有素的评判员在0、6和12周时对样品进行描述性感官分析。属性评分通过方差分析、最小显著差异均值分离和正交对比进行分析。数据还通过典型变量分析的多变量方差分析进行分析。新鲜冰淇淋（第0周）之间的消费者接受度（n = 50）没有差异。与其他冰淇淋相比，含有乳脂肪的冰淇淋可可风味较淡，并且随着时间推移在质地变化方面更具抗性。就对棕色、可可风味、可可特征和质地稳定性的影响而言，Simplesse比Dairy Lo更类似于乳脂肪，但在厚度和口感方面则不太相似。
