Study on Effects of Lipids on Soft-serve Ice Cream Quality

Abstract

Abstract: The soft-serve ice cream quality indices concerning rigidity, overrun and resistant-melted were studied in the presence of lipids. The results showed that the palm oil and the butter give the similar effects on the quality of soft ice cream except that the palm oil shows worse the melting-resistance than the butter did. Concerning rigidity, coconut oil its significantly different from palm oil and butter in affecting the indices of the soft ice cream quality besides rigidity. Coconut oil gives the best overrun and butter gives the best melting-resistance compared to the other oils.

Key words: soft-serve ice cream, palm oil, coconut oil, butter, melting-resistance, overrun

LIU Mei-Sen, HE Wei-Ping. Study on Effects of Lipids on Soft-serve Ice Cream Quality[J]. FOOD SCIENCE, 2007, 28(8): 40-43 https://doi.org/

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Study on Effects of Lipids on Soft-serve Ice Cream Quality

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