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Issue 4 (2) 2005 pp. 71 - 78

Elżbieta Dłużewska, Kinga Grodzka, Magdalena Mosiewska

EFFECT OF SOME HYDROCOLLOIDS ON THE QUALITY OF HEALTH BENEFICIAL SOY ICE

Abstract The aim of this study was to work out a recipe for fruit ice with addition of soy protein isolates. The influence of sorts and dose of hydrocolloids on the physicochemical and sensoric properties of fruit soy ice was studied. The soy and whey proteins were com-pared as ice stabilizer. The investigations were performed to work out recipes for soy ice containing similar contents of protein as that of based on milk or containing higher con-tents of soy protein up to 6.25 g in a portion of ice. The quality of products was deter-mined on the basis of the sensory evaluation, the apparent viscosity and density of ice mixture and on the basis of overrun and melting time of the ice.
Keywords: isolated soy protein, isolated whey protein, fruit ice, ice overrun
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue2/volume/7_2_2005.pdf

For citation:

MLA Dłużewska, Elżbieta, et al. "EFFECT OF SOME HYDROCOLLOIDS ON THE QUALITY OF HEALTH BENEFICIAL SOY ICE." Acta Sci.Pol. Technol. Aliment. 4.2 (2005): 71 - 78.
APA Dłużewska E.,Grodzka K.,Mosiewska M. (2005). EFFECT OF SOME HYDROCOLLOIDS ON THE QUALITY OF HEALTH BENEFICIAL SOY ICE. Acta Sci.Pol. Technol. Aliment. 4 (2), 71 - 78
ISO 690 DłUżEWSKA, Elżbieta, GRODZKA, Kinga, MOSIEWSKA, Magdalena. EFFECT OF SOME HYDROCOLLOIDS ON THE QUALITY OF HEALTH BENEFICIAL SOY ICE. Acta Sci.Pol. Technol. Aliment., 2005, 4.2: 71 - 78.