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Screening of Stabilizers for Peanut Milk Based Set Yoghurt by Assessment of Whey Separation, Gel Firmness and Sensory Quality of the Yoghurt
Gel Firmness Sensory Quality
2008/11/26
Seven stabilizers were assessed for their suitability and compatibility to peanut milk based set yoghurt. For the sake of screening, the concentration of the stabilizers added was fixed at 0.2% (w/v)....
Screening of Stabilizers for Peanut Milk Based Set Yoghurt by Assessment of Whey Separation, Gel Firmness and Sensory Quality of the Yoghurt
Peanut Milk Whey Separation
2016/5/31
Seven stabilizers were assessed for their suitability and compatibility to peanut milk based set yoghurt. For the sake of screening, the concentration of the stabilizers added was fixed at 0.2% (w/v)....
Recrystallization in Ice Cream After Constant and Cycling Temperature Storage Conditions as Affected by Stabilizers
ice crystals size distribution ice cream stabilizers
2008/3/28
Storage under low constant temperature (–30°C) had no effect on the overall ice crystal size of stabilized or unstabilized ice cream samples; storage at a higher temperature (–16°C) showed clear evide...
Ice Crystal Size Distributions in Dynamically Frozen Model Solutions and Ice Cream as Affected by Stabilizers
ice crystals size distribution ice cream stabilizers
2008/3/28
Ice crystal size distributions of dynamically frozen model solutions and ice cream after hardening were determined through image analysis using low temperature scanning electron microscopy. The effect...
Ice Recrystallization in Ice Cream: Interactions Between Sweeteners and Stabilizers
recrystallization ice cream sweetener stabilizer
2008/3/27
Recrystallization in ice creams that were made with various combinations of four sweeteners [20 DE (dextrose equivalent) corn syrup solids, 42 DE corn syrup solids, sucrose, and high fructose corn syr...