The objective of this investigation was to develop an acceptable
aspartame sweetened orange sherbet which might offer significant
caloric reduction and cost advantages, and hence be applicable to
commercial production.
A control sherbet, with a preference level equal to a
commercially available orange sherbet was used as the reference.
An orange sherbet, which incorporated aspartame as a partial sweetener
was formulated. Due to a significant reduction of the solids
content, the following stabilizers and bulking agents were studied
individually and in combination to determine their effectiveness in
improving the sherbet quality: arabinogalactan, carrageenan, guar
gum, gum arabic, gum tragacanth, locust bean gum, a proprietary
ice cream stabilizer, a proprietary sherbet stabilizer, purified wood
cellulose, microcrystalline cellulose, and xanthan gum. Magnitude estimations of sweetness, modified texture profiles, and preference
tests were utilized to determine the desirability of the different
sherbet formulations. The data were statistically analyzed.
Following one month of -25.5°C storage, the experimental
formulations utilizing 37.5% of the sweetness as aspartame with
xanthan gum or the combination of carrageenan and locust bean gum
were equal in preference to the control sherbet. / Graduation date: 1976
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/27014 |
| Date | 19 April 1976 |
| Creators | McPherson, Barbara Ann |
| Contributors | McGill, Lois A. |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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