| Full text | |
| Author(s): |
Carolina Corrêa de CARVALHO
[1]
;
Renata Barbosa BODINI
[2]
;
Paulo José do Amaral SOBRAL
[3]
;
Alessandra Lopes de OLIVEIRA
[4]
Total Authors: 4
|
| Affiliation: | [1] Universidade Federal do ABC. Centro de Engenharia, Modelagem e Ciências Sociais Aplicadas - Brasil
[2] Universidade de São Paulo. Faculdade de Zootecnia e Engenharia de Alimentos - Brasil
[3] Universidade de São Paulo. Faculdade de Zootecnia e Engenharia de Alimentos - Brasil
[4] Universidade de São Paulo. Faculdade de Zootecnia e Engenharia de Alimentos - Brasil
Total Affiliations: 4
|
| Document type: | Journal article |
| Source: | FOOD SCIENCE AND TECHNOLOGY; v. 42, 2022-03-14. |
| Abstract | |
Abstract Goat’s milk ice cream made with different fat concentrations was compared with cow’s milk ice cream. DSC curves indicated typical behavior of the high water content system. The thermal properties, the enthalpy of fusion (ΔHm) and the amount of water (wuf) did not vary with the formulations. For goat’s milk ice cream, the viscosity was higher for smaller fat content. Independent of the milk, high fat content promoted greater air incorporation and melting point, indicating a softer and more stable product. Goat’s milk ice cream was highly accepted by the consumer with the term "liked it a lot" on the hedonic scale. (AU) | |
| FAPESP's process: | 20/02325-8 - Development of functional sorbet plus xylitol and microcapsules of Lactobacillus gasseri and tincture of Cynara cardunculus l |
| Grantee: | Mariana Naomi Palombo |
| Support Opportunities: | Scholarships in Brazil - Scientific Initiation |
| FAPESP's process: | 21/01579-9 - Supercritical fluid extraction of oil and minor compounds from black welded fly larva flour (Hermetia illucens): characterization of the extract, flour and its use in food formulation |
| Grantee: | Alessandra Lopes de Oliveira |
| Support Opportunities: | Regular Research Grants |