Effect of selected fat replacers on textural, physical and sensory properties of non-fat ice cream

ABSTRACT: Ice cream is a product whose formulation requires considerable amounts of sugar. In addition to providing flavor, sugar contributes to the physicochemical characteristics of ice cream but its consumption in large quantities is related to chronic diseases such as diabetes and obesity. For this reason, the food industry seeks to formulate products with sweeteners that preserve the physicochemical and sensory characteristics of the original product. Stevia rebaudiana is a plant that naturally contains glycosides with no calories and high sweetening capacity and it is considered safe for consumption. Therefore the aim of this research was to evaluate the effect of replacing sugar with different levels of extracts of S. rebaudiana Morita II and Criolla, on the physicochemical and sensory properties of strawberry ice cream. Using a 2x2 factorial experimental design, a total of 4 formulations were prepared with two levels of concentration of the aqueous extract of Stevia rebaudiana (5 or 8%) and the variety of S. rebaudiana (Morita II or Criolla). Proximate composition, physicochemical properties and sensory evaluation were determined in processed products. The proximate analysis of strawberry ice cream varied significantly (P<0.05) depending of variety and level used on the formulation. The viscosities of all ice cream mixes were decreasing as the shear rate was increased, indicating a pseudoplastic behavior. The sensory analysis showed differences (P<0.05) among the formulations tested, however the score of all products were above the indifference point, suggesting that all of these formulations may have a commercial potential.

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Effect of Porcine Collagen Peptides on the Rheological and Sensory Properties of Ice Cream

Korean Journal for Food Science of Animal Resources ◽

10.5851/kosfa.2015.35.2.156 ◽

2015 ◽

Vol 35 (2) ◽

pp. 156-163 ◽

Cited By ~ 3

Author(s):

Liying Li ◽

Jae-Hyeong Kim ◽

Yeon-Ji Jo ◽

Sang-Gi Min ◽

Ji-Yeon Chun

Keyword(s):

Ice Cream ◽

Sensory Properties ◽

Collagen Peptides ◽

Porcine Collagen

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[NO TITLE AVAILABLE]

Food Science and Technology ◽

10.1590/s0101-20612012005000069 ◽

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.

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