Changes in water content and its influence on sensory features of ice cream during storage
1
Gdynia Maritime Academy, ul. Morska 85, 81-225 Gdynia
Acta Agroph. 2009, 14(3), 701-712
KEYWORDS
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.
METADATA IN OTHER LANGUAGES:
Polish
Zmiany zawartości wody i jej wpływ na cechy organoleptyczne lodów w czasie przechowywania
lody, przechowywanie, zmiana temperatury, cechy organoleptyczne, zawartość suchej masy
Przeprowadzono badania lodów familijnych o smaku waniliowym i czekoladowym. Materiał badawczy przechowywano przez 360 dni, w trzech różnych temperaturach. Badano cechy organoleptyczne oraz zawartość suchej masy. Stwierdzono, iż temperatura przechowywania miała wpływ na zmiany cech organoleptycznych oraz zawartość suchej masy w lodach. W miarę upływu czasu zawartość suchej masy w lodach wzrastała wskutek sublimacji lodu na wewnętrznych ściankach opakowań.
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| eISSN: | 2300-6730 |
| ISSN: | 1234-4125 |
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