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Hildegarde Heymann - One of the best experts on this subject based on the ideXlab platform.
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release of artificial cherry flavor from ice creams varying in Fat and Fat Replacers
Journal of Sensory Studies, 2004Co-Authors: Seojin Chung, Hildegarde Heymann, Ingolf U GrunAbstract:The effect of Fat and Fat Replacers (FR) on the flavor release from cherry ice cream was investigated. Protein based FR, Simplesse (“S”) and carbohydrate based FR, Litesse (“L”) either partially or completely substituted milk Fat in ice cream. Overall and temporal flavor profiles of ice cream during eating were obtained using chemical and sensory analyses. The performance of FR depended on the level of Fat it was substituting and the amount of Fat present in the ice cream. In the reduced Fat ice cream group, both FRs failed to mimic the characteristics of 6% Fat ice cream, mainly because of the low retention of cherry flavor. In the full Fat ice cream group, the sensory properties of ice cream containing “L” were closer to the full-Fat (12%) ice cream than those with “S”. The critical flavor volatile compounds that strongly impact the sensory flavor attributes were identified.
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effect of milk Fat cocoa butter and whey protein Fat Replacers on the sensory properties of lowFat and nonFat chocolate ice cream
Journal of Dairy Science, 2000Co-Authors: E A Prindiville, R T Marshall, Hildegarde HeymannAbstract:Abstract 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°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 of 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.
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sensory and physical properties of ice creams containing milk Fat or Fat Replacers
Journal of Dairy Science, 1998Co-Authors: R L Ohmes, R T Marshall, Hildegarde HeymannAbstract:The purpose of this research was to determine the relative effects of milk Fat, nonFat milk solids, or each of three whey protein type Fat Replacers on the flavor and texture attributes of vanillin-flavored ice cream. Descriptive sensory analyses disclosed that ice creams containing 4.8% of any of the Fat Replacers in place of milk Fat had no demonstrable effect on vanillin flavor but increased the intensities of whey flavor, syrup flavor, and cooked milk flavor. Compared with each substitute, milk Fat significantly reduced the syrup, whey, and cooked milk flavors and increased the fresh milk and cream flavors of the ice cream. Results emphasized the importance of Fat as a flavor modifier and the importance of certain Fat Replacers as aids in improving texture.
Harun Uysal - One of the best experts on this subject based on the ideXlab platform.
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Effect of some Fat Replacers on chemical, physical and sensory attributes of low-Fat white pickled cheese☆
Food Chemistry, 2004Co-Authors: Gokhan Kavas, Gulderen Oysun, Ozer Kinik, Harun UysalAbstract:Full-Fat and low-Fat white pickled cheeses were manufactured, by the traditional procedure, from bovine milk. Results indicated that, as the Fat content of cheese milk decreased, Fat in total solids, total solids and cheese yield of white pickled cheese significantly decreased but the moisture and total nitrogen values significantly increased. Total solids, salt, salt in total solids, pH and acidity values of cheese were not affected by the Fat Replacers in the cheese milk used. Sensory properties of cheese were adversely affected by the use of Fat Replacers in cheese making. From the rheological point of view, all the low-Fat cheeses containing Fat Replacers were different from the full-Fat cheese. Moreover, no off-flavour or bitterness was noted in any full-Fat or low-Fat cheese.
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Effect of some Fat Replacers on chemical, physical and sensory attributes of low-Fat white pickled cheese
Food Chemistry, 2004Co-Authors: Gokhan Kavas, Gulderen Oysun, Ozer Kinik, Harun UysalAbstract:Full-Fat and low-Fat white pickled cheeses were manufactured, by the traditional procedure, from bovine milk. Results indicated that, as the Fat content of cheese milk decreased, Fat in total solids, total solids and cheese yield of white pickled cheese significantly decreased but the moisture and total nitrogen values significantly increased. Total solids, salt, salt in total solids, pH and acidity values of cheese were not affected by the Fat Replacers in the cheese milk used. Sensory properties of cheese were adversely affected by the use of Fat Replacers in cheese making. From the rheological point of view, all the low-Fat cheeses containing Fat Replacers were different from the full-Fat cheese. Moreover, no off-flavour or bitterness was noted in any full-Fat or low-Fat cheese. © 2004 Elsevier Ltd. All rights reserved.
R T Marshall - One of the best experts on this subject based on the ideXlab platform.
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effects of milk Fat cocoa butter or selected Fat Replacers on flavor volatiles of chocolate ice cream
Journal of Dairy Science, 2001Co-Authors: W M Welty, R T Marshall, Ingolf U Grun, M R EllersieckAbstract:Selected volatile compounds of chocolate ice creams containing 0.6, 4.0, 6.0, or 9.0% milk Fat or containing 2.5% milk Fat, cocoa butter, or one of three Fat Replacers (Simplesse, Dairy Lo, or Oatrim) were analyzed by gas chromatography and gas chromatography-mass spectrometry using headspace solid-phase microextraction. The headspace concentration of most of the selected volatile compounds increased with decreasing milk Fat concentration. Fat Replacers generally increased the concentration of volatiles found in the headspace compared with milk Fat or cocoa butter. Few differences in flavor volatiles were found between the ice cream containing milk Fat and the ice cream containing cocoa butter. Among the selected volatiles, the concentration of 2,5-dimethyl-3(2-methyl propyl) pyrazine was the most highly correlated (negatively) with the concentration of milk Fat, and it best discriminated among ice creams containing milk Fat, cocoa butter, or one of the Fat Replacers.
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effect of milk Fat cocoa butter and whey protein Fat Replacers on the sensory properties of lowFat and nonFat chocolate ice cream
Journal of Dairy Science, 2000Co-Authors: E A Prindiville, R T Marshall, Hildegarde HeymannAbstract:Abstract 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°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 of 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.
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sensory and physical properties of ice creams containing milk Fat or Fat Replacers
Journal of Dairy Science, 1998Co-Authors: R L Ohmes, R T Marshall, Hildegarde HeymannAbstract:The purpose of this research was to determine the relative effects of milk Fat, nonFat milk solids, or each of three whey protein type Fat Replacers on the flavor and texture attributes of vanillin-flavored ice cream. Descriptive sensory analyses disclosed that ice creams containing 4.8% of any of the Fat Replacers in place of milk Fat had no demonstrable effect on vanillin flavor but increased the intensities of whey flavor, syrup flavor, and cooked milk flavor. Compared with each substitute, milk Fat significantly reduced the syrup, whey, and cooked milk flavors and increased the fresh milk and cream flavors of the ice cream. Results emphasized the importance of Fat as a flavor modifier and the importance of certain Fat Replacers as aids in improving texture.
E J Vernoncarter - One of the best experts on this subject based on the ideXlab platform.
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flow and creep compliance properties of reduced Fat yoghurts containing protein based Fat Replacers
International Dairy Journal, 2004Co-Authors: C Lobatocalleros, O Sandovalcastilla, O Martineztorrijos, J P Perezorozco, E J VernoncarterAbstract:The flow and creep compliance properties of reduced-Fat yoghurts containing whey protein concentrate (WPC), microparticulated whey protein, or a blend of both Fat Replacers were determined and compared to those exhibited by a full-Fat yoghurt (FFY). The flow behaviour of all the yoghurts was described by the Ellis equation. Rheological parameters such as instantaneous compliance (J0), mean compliance (Jm), mean retardation time (tm), and Newtonian viscosity (ZN) were useful to explain structural characteristics and changes in the protein network of the reduced-Fat yoghurts. The yoghurt made with WPC showed flow and viscoelastic properties that resembled more closely those of the FFY. r 2004 Elsevier Ltd. All rights reserved.
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microstructure and texture of yogurt as influenced by Fat Replacers
International Dairy Journal, 2004Co-Authors: O Sandovalcastilla, C Lobatocalleros, E Aguirremandujano, E J VernoncarterAbstract:Abstract Seven reduced-Fat yogurts were prepared from reconstituted milk (15 g Fat L −1 , 120 g total solids L −1 ) added with three commercial Fat Replacers consisting of whey protein concentrate (WPC), microparticulated whey protein (MWP) and modified tapioca starch (MTS), alone and combined. A reduced-Fat yogurt (RFY, 15 g Fat L −1 milk, 120 g total solids L −1 ) without added Fat Replacers and a full-Fat yogurt (FFY, 30 g Fat L −1 milk, 120 g total solids L −1 ) were elaborated as controls. Yogurts were stored 5 days at 4°C prior to instrumental texture profile analysis and microstructure analysis.
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Fat Replacers in low Fat mexican manchego cheese
Journal of Texture Studies, 2001Co-Authors: C Lobatocalleros, J C Roblesmartinez, J F Caballeroperez, E J Vernoncarter, E AguirremandujanoAbstract:Low-Fat Manchego cheeses (15 g Fat/L milk) were prepared with three commercial Fat Replacers consisting of low methoxyl pectin (LMP), whey protein concentrate (WPC) and microparticulated whey protein (MWP). A low-Fat cheese (15 g Fat/L milk) without added Fat replacer and a full-Fat cheese (30 g Fat/L milk) were prepared as controls. Cheeses were matured thirty days prior to instrumental texture profile analysis, microstructure analysis, and discriminative sensory evaluation. Scanning electron micrographs showed that the low-Fat cheeses incorporating the LMP and WPC Fat Replacers lost the compact and dense protein matrix characteristic of the low-Fat control cheese and exhibited hardness, springiness, cohesiveness and chewiness similar to the full-Fat control cheese. No significant difference was found in the sensory characteristics between the full-Fat control cheese and the cheese incorporating WPC.
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textural characteristics of cheese analogs incorporating Fat Replacers
Journal of Texture Studies, 1999Co-Authors: C Lobatocalleros, E J Vernoncarter, J Sanchezgarcia, H S GarciagalindoAbstract:The textural characteristics and microstructure of cheese analogs whose Fat content was reduced with different ratios of low methoxyl pectin and whey protein concentrate commercial Fat Replacers were studied. Textural characteristics were determined by the instrumental Texture Profile Analysis and by a trained sensory panel. Microstructure was determined using Scanning Electron Microscopy. Whey protein concentrate (WPC) analogs showed lower values for the textural characteristics of hardness and firmness, replaced less Fat and retained less water than the low methoxyl pectin (LMP) analogs. The LMP analogs exhibited a discontinuous protein matrix containing very small-dispersed Fat droplets, associated to polyhedral gel particles, while the WPC analogs presented a smooth continuous protein network, which perfectly enwrapped larger Fat particles. Polynomial models that predict the cheese analogs texture in function of the Fat replacer, Fat and moisture ratios in the formulation were established.
Kathryn J. Boor - One of the best experts on this subject based on the ideXlab platform.
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effects of Fat Replacers on the sensory properties color melting and hardness of ice cream
Journal of Dairy Science, 1999Co-Authors: A M Roland, L G Phillips, Kathryn J. BoorAbstract:Abstract We examined the effects of individual Fat Replacers on the physical and sensory properties of Fat-free ice cream. Ice creams (≤0.5% milk Fat) were formulated with maltodextrin, milk protein concentrate, or polydextrose. Lactose-reduced, freeze-concentrated skim milk was used to prepare a 1.6% Fat ice cream mix. Experimental mixes were formulated to maintain the sweetness intensity and freezing characteristics of a 10% Fat ice cream mix. Ice creams with 10 or 0.1% Fat were prepared as controls. Composition, color, hardness, and melting characteristics were measured, and descriptive sensory analysis was used to score the ice creams. Only the maltodextrin sample was as white as 10% Fat ice cream, whereas the polydextrose and lactose-reduced, freeze-concentrated skim milk samples were more yellow. Except for milk protein concentrate ice cream, products containing Fat Replacers were less hard than 0.1% Fat ice cream. Products made with Fat Replacers melted faster and were judged by the sensory panel to have less cream flavor than 10% Fat ice cream. Although the lactose-reduced, freeze-concentrated skim milk product had the lowest level of undesirable flavors (i.e., corn syrup, milk powder, and aftertaste) relative to the products prepared with the other Fat Replacers, its textural characteristics were scored as the least desirable. The sensory analysis panel scored maltodextrin as best overall as a single Fat replacer in Fat-free ice cream. These results suggest the need for development of Fat replacer blends to optimize quality of Fat-free frozen desserts.
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Effects of Fat Replacers on the Sensory Properties, Color, Melting, and Hardness of Ice Cream
Journal of Dairy Science, 1999Co-Authors: A M Roland, L G Phillips, Kathryn J. BoorAbstract:We examined the effects of individual Fat Replacers on the physical and sensory properties of Fat-free ice cream. Ice creams ([le]0.5% milk Fat) were formulated with maltodextrin, milk protein concentrate, or polydextrose. Lactose-reduced, freeze-concentrated skim milk was used to prepare a 1.6% Fat ice cream mix. Experimental mixes were formulated to maintain the sweetness intensity and freezing characteristics of a 10% Fat ice cream mix. Ice creams with 10 or 0.1% Fat were prepared as controls. Composition, color, hardness, and melting characteristics were measured, and descriptive sensory analysis was used to score the ice creams. Only the maltodextrin sample was as white as 10% Fat ice cream, whereas the polydextrose and lactose-reduced, freeze-concentrated skim milk samples were more yellow. Except for milk protein concentrate ice cream, products containing Fat Replacers were less hard than 0.1% Fat ice cream. Products made with Fat Replacers melted faster and were judged by the sensory panel to have less cream flavor than 10% Fat ice cream. Although the lactose-reduced, freeze-concentrated skim milk product had the lowest level of undesirable flavors (i.e., corn syrup, milk powder, and aftertaste) relative to the products prepared with the other Fat Replacers, its textural characteristics were scored as the least desirable. The sensory analysis panel scored maltodextrin as best overall as a single Fat replacer in Fat-free ice cream. These results suggest the need for development of Fat replacer blends to optimize quality of Fat-free frozen desserts.