|
|
vol. 14, nr. 3 (2009)
|
Changes in water content and its influence on sensory features of ice cream during storage
|
|
|
Agnieszka Palka, Piotr Palich
|
|
| (get PDF )
|
|
|
Gdynia Maritime Academy, ul. Morska 85, 81-225 Gdynia |
|
|
vol. 14 (2009), nr. 3,
pp. 701-712
|
|
|
abstract:
The paper presents the results of research on vanilla and chocolate ice-cream. The material studied was kept in storage for 360 days, at three different temperatures. The sensory features and dry matter content were measured. Changes of the sensory features and dry matter content were influented by storage temperature. During storage dry matter content in ice cream increased due to ice sublimation on internal parts of boxes.
|
|
keywords:
ice-cream, storage, temperature changes, sensory properties, dry matter content
|
|
original in:
Polish
|
|
|
|
|
|
