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This version is not peer-reviewed
Ice cream formulas |
code | SMP | sucrose | glucose | butter fat | S/E | FOS | GOS |
---|---|---|---|---|---|---|---|---|
Control with 2% fat | C2 | 13 | 11 | 6 | 2 | 0.4 | - | - |
Control with 10% fat | C10 | 13 | 11 | 6 | 10 | 0.4 | - | - |
2% fat + 1% FOS | F2-1 | 13 | 11 | 6 | 2 | 0.4 | 1 | - |
2% fat + 2% FOS | F2-2 | 13 | 11 | 6 | 2 | 0.4 | 2 | - |
10% fat + 1% FOS | F10-1 | 13 | 11 | 6 | 10 | 0.4 | 1 | - |
10% fat + 2% FOS | F10-2 | 13 | 11 | 6 | 10 | 0.4 | 2 | - |
2% fat + 1% GOS | G2-1 | 13 | 11 | 6 | 2 | 0.4 | - | 1 |
2% fat + 2% GOS | G2-2 | 13 | 11 | 6 | 2 | 0.4 | - | 2 |
10% fat + 1% GOS | G10-1 | 13 | 11 | 6 | 10 | 0.4 | - | 1 |
10% fat + 2% GOS | G10-2 | 13 | 11 | 6 | 10 | 0.4 | - | 2 |
Sample | pH | Total acidityns (%) |
Overrunns (%) |
Fat particle size (µm) |
---|---|---|---|---|
C2 | 6.464±0.01b | 0.289±0.01 | 34.54±1.41 | 0.25736a |
G2-1 | 6.447±0.00ab | 0.279±0.01 | 34.86±0.71 | 0.23105a |
G2-2 | 6.449±0.00ab | 0.276±0.00 | 34.30±0.54 | 0.22300a |
F2-1 | 6.454±0.00b | 0.265±0.00 | 34.42±1.69 | 0.22198a |
F2-2 | 6.463±0.00b | 0.272±0.00 | 35.36±0.49 | 0.21595a |
C10 | 6.433±0.00a | 0.273±0.02 | 34.27±1.29 | 1.09153d |
G10-1 | 6.429±0.01a | 0.285±0.00 | 34.57±1.38 | 1.01056c |
G10-2 | 6.433±0.00a | 0.279±0.00 | 35.30±1.46 | 1.00952c |
F10-1 | 6.429±0.00a | 0.277±0.01 | 34.62±0.79 | 0.99850c |
F10-2 | 6.432±0.02a | 0.272±0.02 | 34.74±1.47 | 0.92681b |
Disclaimer/Publisher’s Note: The statements, opinions and data contained in all publications are solely those of the individual author(s) and contributor(s) and not of MDPI and/or the editor(s). MDPI and/or the editor(s) disclaim responsibility for any injury to people or property resulting from any ideas, methods, instructions or products referred to in the content. |
Submitted:
25 October 2023
Posted:
25 October 2023
You are already at the latest version
This version is not peer-reviewed
Submitted:
25 October 2023
Posted:
25 October 2023
You are already at the latest version
Ice cream formulas |
code | SMP | sucrose | glucose | butter fat | S/E | FOS | GOS |
---|---|---|---|---|---|---|---|---|
Control with 2% fat | C2 | 13 | 11 | 6 | 2 | 0.4 | - | - |
Control with 10% fat | C10 | 13 | 11 | 6 | 10 | 0.4 | - | - |
2% fat + 1% FOS | F2-1 | 13 | 11 | 6 | 2 | 0.4 | 1 | - |
2% fat + 2% FOS | F2-2 | 13 | 11 | 6 | 2 | 0.4 | 2 | - |
10% fat + 1% FOS | F10-1 | 13 | 11 | 6 | 10 | 0.4 | 1 | - |
10% fat + 2% FOS | F10-2 | 13 | 11 | 6 | 10 | 0.4 | 2 | - |
2% fat + 1% GOS | G2-1 | 13 | 11 | 6 | 2 | 0.4 | - | 1 |
2% fat + 2% GOS | G2-2 | 13 | 11 | 6 | 2 | 0.4 | - | 2 |
10% fat + 1% GOS | G10-1 | 13 | 11 | 6 | 10 | 0.4 | - | 1 |
10% fat + 2% GOS | G10-2 | 13 | 11 | 6 | 10 | 0.4 | - | 2 |
Sample | pH | Total acidityns (%) |
Overrunns (%) |
Fat particle size (µm) |
---|---|---|---|---|
C2 | 6.464±0.01b | 0.289±0.01 | 34.54±1.41 | 0.25736a |
G2-1 | 6.447±0.00ab | 0.279±0.01 | 34.86±0.71 | 0.23105a |
G2-2 | 6.449±0.00ab | 0.276±0.00 | 34.30±0.54 | 0.22300a |
F2-1 | 6.454±0.00b | 0.265±0.00 | 34.42±1.69 | 0.22198a |
F2-2 | 6.463±0.00b | 0.272±0.00 | 35.36±0.49 | 0.21595a |
C10 | 6.433±0.00a | 0.273±0.02 | 34.27±1.29 | 1.09153d |
G10-1 | 6.429±0.01a | 0.285±0.00 | 34.57±1.38 | 1.01056c |
G10-2 | 6.433±0.00a | 0.279±0.00 | 35.30±1.46 | 1.00952c |
F10-1 | 6.429±0.00a | 0.277±0.01 | 34.62±0.79 | 0.99850c |
F10-2 | 6.432±0.02a | 0.272±0.02 | 34.74±1.47 | 0.92681b |
Disclaimer/Publisher’s Note: The statements, opinions and data contained in all publications are solely those of the individual author(s) and contributor(s) and not of MDPI and/or the editor(s). MDPI and/or the editor(s) disclaim responsibility for any injury to people or property resulting from any ideas, methods, instructions or products referred to in the content. |
Wael Elkot
et al.
Fermentation,
2022
Elif Sezer
et al.
Fermentation,
2022
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