Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 12 Issue 1
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- Pages.20-26
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- 1996
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
Effects of stabilizers on the texture of Frozen yogurt
안정제첨가가 Frozen yogurt 질감에 미치는 영향
- Shin, Weon-Sun (Korea Food Research Institute, and Dept. of Food and Nutrition, Yonsei University) ;
- Yoon, Sun (Korea Food Research Institute, and Dept. of Food and Nutrition, Yonsei University)
- Published : 1996.02.01
Abstract
The present study was attempted to investigate and to evaluate various hydrocolloids as a stabilizer in improving texture of the frozen yogurt. Four kinds of hydrocolloids used in this study were CMC (carboxymethyll cellulose), PGA(propylene glycol alginate), LMP(low methoxyl pectin), and the combination of LBG(locust bean gum) and GG(guar gum). The viscosity of frozen yogurt mixes did not show any significant differences among four samples at 5