ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
An orange sherbet incorporating aspartame as a partial sweetener was formulated. Due to a significant reduction of the total solids content, the following stabilizers were used individually and in combination to determine their effectiveness in improving the sherbet quality: arabinogalactan, carrageenan, guar gum, gum arabic, gum tragacanth, locust bean gum, a proprietary ice cream stabilizer, a proprietary sherbet stabilizer, purified wood cellulose, microcrystalline cellulose, and xanthan gum. Preference tests and modified texture profiles were utilized to determine the desirability of the different sherbet formulations. After hardening and after 4 wk of −25°C storage, the formulations with 37.5% of the sweetness as aspartame with either xanthan gum or the combination of carrageenan and locust bean gum were equal in desirability to the control.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1978.tb02457.x
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