id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-612	LEAHU, Ana; GHINEA, Cristina; DAMIAN, Cristina	THE INFLUENCE OF INULIN AND PSYLLIUM ADDITION TO ICE-CREAM AND ITS EFFECTS ON THE SENSORIAL PROPERTIES	2019	9	.pdf	application/pdf	3895	179	54	Physico-chemical determinations The pH values of ice cream samples were measured using a digital pH meter at 25 0C calibrated with pH 4 and 7 buffers (Hanna Instruments, Italy). Sensory quality of ice cream samples; S1 lingonberry ice-cream control; S2- lingonberry ice cream fortified with 3% inulin; S3- lingonberry ice cream fortified with 6% inulin; S4- lingonberry ice cream fortified with 3% psyllium fibers; S5- lingonberry ice cream fortified with 6% psyllium fibers Similar results were reported for fat-free dairy desserts, the addition of inulin to these desserts increased sweetness, thickness and creaminess [17].	cache/fens-612.pdf	txt/fens-612.txt