ホイップクリームの物理化学的特性ならびに嗜好特性

概要

論文の詳細を見る
The stability and organoleptic properties of whipping milk cream and vegetable fat cream were investigated. Both the C-value and b-value of the milk cream were higher than those of the vegetable fat cream. The water released from the vegetable fat cream was less than that from the milk fat cream. The storage modulus (G') of both whipping cream samples remained almost constant from 5 to 20. The DSC results showed that the endothermic enthalpy of both whipping cream samples was higher with sugar than without it. An organoleptic evaluation of the whipping vegetable fat cream showed more acceptable color, appearance and texture, whereas the taste and thickness of the milk fat cream were more acceptable. It is concluded from the results of this study that a high concentration of sugar improved the foam stability time of both whipping cream samples and also improved their organoleptic properties.
日本調理科学会の論文
2004-02-20