The ice cream mixes were blended using the ingredients and
proportions listed in Table 1. For each sample, a 2 L batch of
ice cream mix was prepared. Three processing trials were
conducted for each fat level. Full fat cream (UFV Funarbe
Dairy, Vic¸osa, Brazil) was used for the ice cream with the
highest fat rate. The percentage of fat cream used was 35%.
The ingredient inulin was used to replace a portion of the
cream used for ice cream production. The ingredients were
added to the mixing tank for the preparation of the ice cream
mixes, in the following order: water, cream and/or inulin,
skim milk powder (Molico Nestle´
, Sa˜o Paulo, Brazil), granular
sugar, stabilizer and emulsifier blends.
The ice cream mixes were blended using the ingredients andproportions listed in Table 1. For each sample, a 2 L batch ofice cream mix was prepared. Three processing trials wereconducted for each fat level. Full fat cream (UFV FunarbeDairy, Vic¸osa, Brazil) was used for the ice cream with thehighest fat rate. The percentage of fat cream used was 35%.The ingredient inulin was used to replace a portion of thecream used for ice cream production. The ingredients wereadded to the mixing tank for the preparation of the ice creammixes, in the following order: water, cream and/or inulin,skim milk powder (Molico Nestle´, Sa˜o Paulo, Brazil), granularsugar, stabilizer and emulsifier blends.
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