Date of Award

1989

Degree Type

Thesis

Degree Name

Master of Science (MS)

Department

Nutrition and Food Sciences

Abstract

A low lactose, sucrose-free, fat-free chocolate frozen dessert was developed. This was achieved by combining polydextrose-N as bulking agent, acesulfame-K as sweetener and a microcrystalline cellulose based stabilizer. The product that was developed contained 95 calories per 100 grams.

Lactose reduction of 96% was achieved in all milk products that were used when liquid lactase enzyme was added at 3.5% rate.

The frozen dessert mix that was developed, when flavored with vanilla or strawberry flavoring agents, gave a product with acceptable body and texture, but unacceptable flavor.

As opposed to regular ice cream mixes, viscosity and water activity readings of the mix were not found to be related to the quality of body and texture of the final product, while instron readings indicated some correlation.

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