scholarly journals Improving the Quality of Low-Fat Ice Cream Using Some Fat Replacers

2021 ◽  
Vol 59 (2) ◽  
pp. 463-472
Author(s):  
M. E. Shenana
Keyword(s):  
Ice Cream ◽  
Low Fat ◽  
Fat Replacers

scholarly journals [NO TITLE AVAILABLE]

2012 ◽  
Vol 32 (3) ◽  
pp. 621-628
Author(s):  
Grazielle Gebrim Santos ◽  
Mara Reis Silva
Keyword(s):  
Chemical Properties ◽  
Ice Cream ◽  
Physical And Chemical Properties ◽  
Low Fat ◽  
Fat Replacers ◽  
Sugar Substitutes ◽  
Physical Chemical ◽  
Physical And Chemical ◽  
Microbiological Analyses ◽  
And Chemical Properties

The effect of replacing shortening and sugar on the physical and chemical properties of mangaba ice cream and its acceptability were evaluated. Ice cream formulations were tested with the following fat replacers: Selecta Light, Litesse, and Dairy Lo and the following sugar substitutes: Lactitol and Splenda. All formulations were subjected to physical, chemical, and microbiological analyses and evaluated by acceptability tests. In the sensory analysis, it was observed a larger acceptance of the formulations containing Selecta Light (SL) and the combination of Litesse, Lactiol, and Splenda (LLS). The largest reduction in total energetic value (50%) was observed in the formulation LLS. The use of fat and/or sugar substitutes caused a reduction in the air incorporation (overrun) and affected viscosity. The highest melting speed was observed in the formulation with Dairy-Lo, Lactitol, and Splenda. All formulations showed good levels of global acceptability and appearance. The substitution of shortening for fat replacers caused a reduction in air incorporation and changes in ice-cream viscosity. The low-fat mangaba ice-cream elaborated with Selecta Light was the best formulation in terms of viscosity and air incorporation when compared with the control. It also showed a good level of acceptability and low fat content.

scholarly journals Quality of low-fat mozzarella cheese with different fat replacers

2019 ◽  
Vol 48 (4) ◽  
pp. 441-448 ◽  
Author(s):  
M.K. Chatli ◽  
N. Gandhi ◽  
P. Singh
Keyword(s):  
Mozzarella Cheese ◽  
Low Fat ◽  
Fat Replacers

scholarly journals Study of Low-Fat Ice Cream with The Substitution of Super Red Dragon (Hylocereus costaricensis) Fruit Peel

2019 ◽  
Vol 3 (1) ◽  
pp. 23-28
Author(s):  
Sahrial Hafids ◽  
Silvi Leila Rahmi ◽  
Annida Rani Chairunisah
Keyword(s):  
Paired Comparison ◽  
Ice Cream ◽  
Melting Time ◽  
Low Fat ◽  
Fruit Peel ◽  
Organoleptic Evaluation ◽  
B Values ◽  
Dragon Fruit ◽  
Hedonic Quality

Abstract— This research aimed to identify the effect of the substitution of super red dragon fruit peel (Hylocereus costaricensis) towards the physical and organoleptic characteristic of low-fat ice cream, todeterminethe best formulationof the Substitution of super red dragon fruit peel (Hylocereus costaricensis)intolow-fat ice creamand to determine whether the best formulation of low-fat ice cream with the substitution of super red dragon fruit peel (Hylocereus costaricensis)is as acceptable as commercial ice cream. This research was designed using a completely randomized design (CRD) with the substitutionof super red dragon fruit peel (0, 6, 8, 10, and 12% w/w) as the treatments. The parameters of overrun, melting time, viscosity, colour (L*, a* and b* values), and organoleptic evaluation including hedonic quality of colour and texture and overall acceptance were analyzed. The best treatment of organoleptic evaluation then was analyzed by paired comparison evaluation method with commercial ice cream. The result showed that the substitutionof super red dragon fruit peel was significantly different (P<0,01) on overrun, melting time, viscosity, colour (L*, a* and b* values), hedonic quality of colour and texture, and overall acceptance. The substitutionof 8% super red dragon fruit peel was found to be the best treatment based on organoleptic evaluation with overrun of 38,40%, melting time of 16,11 minutes, viscosity of 551,03 cP, colour; L* 63,80, a* 12,78, b* 19,25, hedonic quality of colour 3,10 (pink), texture 4,15 (smooth, non-snowy) and overall acceptance 4,45 (like moderately). The best formulation of low-fat ice cream with the substitution of 8% super red dragon fruit peel was not significantly different on the paired comparison evaluation with the score of 0,20 (Similar).   Keywords— Ice cream; Low-fat; Peel; Super Red Dragon Fruit.  

Application and functions of fat replacers in low-fat ice cream: A review

2019 ◽  
Vol 86 ◽  
pp. 34-40 ◽  
Author(s):  
Mehdi Akbari ◽  
Mohammad Hadi Eskandari ◽  
Zahra Davoudi
Keyword(s):  
Ice Cream ◽  
Low Fat ◽  
Fat Replacers

The effect of inulin as a fat replacer on the quality of low-fat ice cream

2014 ◽  
Vol 68 (3) ◽  
pp. 374-380 ◽  
Author(s):  
Anurag Tiwari ◽  
Harish Kumar Sharma ◽  
Navneet Kumar ◽  
Mandeep Kaur
Keyword(s):  
Ice Cream ◽  
Low Fat ◽  
Fat Replacer

scholarly journals FATTY ACIDS CHEMICAL QUALITY OF COOKED CHICKEN LUNCHEON MEAT PRODUCT PRODUCED BY THE USE OF FAT REPLACERS

2020 ◽  
Vol 7 (2) ◽  
pp. 31-38
Author(s):  
Ayman Nasr Mahmoud Khalil ◽  
Herbert W. Ockerman
Keyword(s):  
Fatty Acids ◽  
Sodium Alginate ◽  
Meat Product ◽  
Meat Products ◽  
Rice Flour ◽  
Chemical Quality ◽  
Low Fat ◽  
Fat Replacers ◽  
Luncheon Meat

Nowadays, there is a great interest regarding demand for foods with low-fat meat products to decrease the risk of nutritional diseases. Several strategies had been reported to reduce fat contents of meat products. The term fat replacer is used to describe a wide variety of products that replace some or all of the fat in foods. In the last years, chicken luncheon meat became one of the most commonly widely marketed and distributed meat products all over the world due to its delicious taste and cheap price. In this study, the chemical quality of the chicken luncheon meat produced either by; sun flower oil, sun flower oil and sodium alginate, sun flower oil, sodium alginate and rice flour, sun flower oil, sodium alginate, rice flour and gum Arabic as fat replacers was evaluated according to market reference toward production of new chicken meat luncheon of low fat, cholesterol and calories. The results revealed that application of fat replacers in cooked chicken luncheon meat enhanced the quality of saturated, monounsaturated and polyunsaturated fatty acids improving its nutritional value.

Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese

2007 ◽  
Vol 75 (1) ◽  
pp. 1-7 ◽  
Author(s):  
Nuray Sahan ◽  
Kurban Yasar ◽  
Ali A Hayaloglu ◽  
Oya B Karaca ◽  
Ahmet Kaya
Keyword(s):  
Chemical Composition ◽  
Binding Capacity ◽  
Sensory Properties ◽  
Low Fat ◽  
Water Binding ◽  
Fat Replacers ◽  
Yield Values ◽  
Low Fat Cheese ◽  
Texture Attributes

Changes in chemical composition, proteolysis, lipolysis, texture, melting and sensory properties of low-fat Kashar cheese made with three different fat replacers (Simplesse® D-100, Avicel Plus® CM 2159 or β-glucan) were investigated throughout ripening. The low-fat cheeses made with fat replacers were compared with full- and low-fat counterparts as controls. Reduction of fat caused increases in moisture and protein contents and decreases in moisture-in-non fat substance and yield values in low-fat cheeses. The use of fat replacers in the manufacture of low-fat Kashar cheese increased water binding capacity and improved overall quality of the cheeses. Use of fat replacer in low-fat cheese making has enhanced cheese proteolysis. All samples underwent lipolysis during ripening and low-fat cheeses with fat replacers had higher level of total free fatty acid than full- or low-fat control cheeses. Texture attributes and meltability significantly increased with addition of fat replacers. Sensory scores showed that the full-fat cheese was awarded best in all stages of ripening and low-fat variant of Kashar cheeses have inferior quality. However, fat replacers except β-glucan improved the appearance, texture and flavour attributes of low-fat cheeses. When the fat replacers are compared, the low-fat cheese with Avicel Plus® CM 2159 was highly acceptable and had sensory attributes closest to full-fat Kashar cheese.

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