The use of glucose-fructose syrups in ice cream without sucrose with the low contents of fat

Целью проводимых исследований являлась разработка композиционного состава мороженого без сахарозы с низким содержанием жира, с низким гликемическим индексом за счет изменения углеводной части продукта, с сохранением показателей качества традиционного мороженого. Для достижения цели разработан композиционный состав мороженого с заменой сахарозы по сладости на глюкозно-фруктозный сироп (ГФС) и восполнением недостающих сухих веществ концентратами сывороточных белков или пищевыми волокнами. Это позволило снизить количество добавленного сахара на 10 %, калорийность мороженого с сывороточными белками на 12 % и с инулином на 15 %, гликемический индекс в 1,5 и 1,8 раза соответственно. Выполнено исследование показателей качества экспериментальных партий мороженого, в том числе с использованием современных реологических и микроструктурных методов. Установлено, что при замене сахарозы на ГФС криоскопическая температура смеси снижается на 0,83 °С. Доля кристаллов льда размером от 0 до 35 мкм в контрольном образце составляет 82 %, в образцах с ГФС 83 и 86 %, что свидетельствует о высокой дисперсности этих структурных элементов. В результате исследований разработан и экспериментально обоснован композиционный состав мороженого функциональной направленности с низким содержанием жира, без сахарозы, обогащенного белком или пищевым волокном, с низким гликемическим индексом. Developing a compositional content of low-fat ice cream without sucrose with the low glycemic index by changing the carbohydrate part of the product preserving quality indices of traditional ice cream was the aim of the study. The compositional content of ice cream with replacement of sucrose at sweetness with glucose-fructose syrup (GFS) had been developed to achieve this purpose. The replenishment of the missing dry substances was carried out by using a concentrate of whey proteins or food fibers. It allowed reducing the amount of added sugar by 10 %, the calorie content of ice cream with whey proteins by 12 % and with inulin by 15 %, as glycemic index decreased by 1.5 and 1.8 times respectively. The research of quality indices of the experimental lots of ice cream was carried out also with the help of modern rheological and microstructural methods. It was determined that by replacement of sucrose with GFS, the cryoscopic temperature of the mixture decreased by 0.83 °С. The proportion of ice crystals in size of 0 to 35 μm in the control sample was 82 %, in the samples with GFS 83 %, which shows a high dispersion of these structural elements. The compositional content of functional low-fat and sucrose-free ice cream enriched with protein or food fiber, with low glycemic index has been developed and experimentally substantiated as the result of study.

Download Full-text

The Effect of Replacing Sucrose with Glucose-Fruit Syrup on the Quality Indicators of Plombières Ice-Cream

Food Processing Techniques and Technology ◽

10.21603/2074-9414-2021-3-604-614 ◽

2021 ◽

pp. 604-614

Author(s):

Tatyana Shobanova ◽

Antonina Tvorogova

Keyword(s):

Glycemic Index ◽

Dimensional Stability ◽

Dynamic Viscosity ◽

Mass Fraction ◽

Glycemic Load ◽

Control Sample ◽

Ice Cream ◽

Ice Crystals ◽

Complete Replacement ◽

Low Glycemic Index

Introduction. As functional products with a low glycemic index are becoming more and more popular, sucrose is gradually leaving food formulations. Glucose-fructose syrups (GFS) serve as substitutes for sucrose because they have a low glycemic index. The present research objective was to prove that GFS can be used for industrial production of functional foods, e.g. Plombières ice-cream with a low glycemic index. The list of technologically significant quality indices to be studied included dynamic viscosity, overrun, thermal and dimensional stability, and dispersion of the air phase and ice crystals. The experiment confirmed the synergistic effect of the mass fraction of fat and GFS on the dynamic viscosity, thermal and dimensional stability of the product, and a decrease of cryoscopic temperature. Study objects and methods. The research featured Plombières ice-cream. The control sample had a mass fraction of sucrose 14%; the experimental samples had a partial (3 and 5%) and complete replacement (14%) of sucrose. Rheological research methods helped to determine the dynamic viscosity; thermometric methods were used to measure the cryoscopic temperature of the mix and the temperature at unloading ice cream from the freezer, weighing methods – to determine the overrun, thermostatic methods – to establish thermal and shape stability, calculating methods – to define the share of frozen water, glycemic index, glycemic load, and sweetness. Results and discussions. The glycemic index of the test samples was 38–57, of the control sample – 60. The glycemic load per portion of 70 g was 5.3–7.8 (8.5 for control). The dynamic viscosity of ice cream mixes was 580–640 mPa·s (control – 563 mPa·s), the cryoscopic temperature –2.52–3.48°C, (control –2.32°C), and the temperature of unloading of the ice cream from the freezer at the share of frozen water of 50% was –5–7°C (control –4.6°C). As for thermal stability, after 90 min, the mass fraction of melt in the control sample was 35%, while in the sample with a complete replacement of sucrose, it was only 2%. In all the test samples, the structural elements had almost the same size. The diameter of air bubbles did not exceed 30 µm after hardening; the average size of ice crystals was 30–34 µm. The experimental data revealed no negative effect of replacing sucrose with GFS on the quality indicators of Plombières ice-cream. Conclusion. Glucose-fructose syrups can completely or partially replace sucrose while maintaining the quality parameters of Plombières ice-cream, e.g. dynamic viscosity, thermal and dimensional stability, dispersion of the air phase and ice crystals. The glycemic index decreased 1.6 times with a complete replacement of sucrose. Therefore, GFS can lower the glycemic index of Plombières ice-cream.

Download Full-text

Impact of yeast sediment beta-glucans on the quality indices of yoghurt

Food systems ◽

10.21323/2618-9771-2021-4-1-12-18 ◽

2021 ◽

Vol 4 (1) ◽

pp. 12-18

Author(s):

A. I. Chirsanova ◽

A. V. Boistean ◽

N. Chiseliță ◽

R. Siminiuc

Keyword(s):

Physicochemical Properties ◽

Glycemic Index ◽

Control Sample ◽

Titratable Acidity ◽

Laboratory Method ◽

Beta Glucan ◽

Food Category ◽

Fermentation Time ◽

Beta Glucans ◽

Low Glycemic Index

The objective of the study was to investigate the potential application of beta-glucans obtained from yeast sediment resulting from the manufacture of local Viorica wine (2018 harvest). To determine the amount of beta-glucans in the yeast sediment, two were used: the calculation method and the laboratory method, obtaining similar quantities, 29.92 ± 0.47 and 28.17 ± 0.32 respectively. The beta -glucans obtained were incorporated in various concentrations (0.1%; 0.2%; 0.3%; 0.4% and 0.5%) in the yogurt obtained from skimmed milk. The effect of beta-glucan addition on the physicochemical properties of freshly prepared yogurts was investigated. The addition of beta-glucans positively influenced the formation of the gel relay resulting in a decrease in the fermentation time of yogurt. The final pH point of 4.5 was reached one hour earlier (in 4 hours) compared to the control sample (in 5 hours). The results showed that there are no significant changes in physicochemical properties (titratable acidity, pH, viscosity and syneresis). The results obtained report that beta-glucans can be used as a thickening agent for low-fat yogurts by shortening the fermentation period and not essentially changing the sensory characteristics. Experimental results showed that the glycemic index of yogurt samples with the addition of beta-glucans have similar values in the range of 28-30. Respectively, the yogurts under study are attributed to food category with low glycemic index.

Download Full-text

Comparison of a low-fat/low-glycemic index diet to a low-fat only diet in the treatment of adults with hypercholesterolemia

Nutrition Research ◽

10.1016/j.nutres.2005.09.001 ◽

2005 ◽

Vol 25 (11) ◽

pp. 971-981 ◽

Cited By ~ 7

Author(s):

James M. Shikany ◽

Anthony Goudie ◽

Albert Oberman

Keyword(s):

Glycemic Index ◽

Low Fat ◽

Low Glycemic Index

Download Full-text

Glycemic properties of soursop-based ice cream enriched with moringa leaf powder

Foods and raw materials ◽

10.21603/2308-4057-2021-2-207-214 ◽

2021 ◽

pp. 207-214

Author(s):

Ayokunle O. Ademosun

Keyword(s):

Glycemic Index ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Control Sample ◽

Ice Cream ◽

Good Alternative ◽

Common Disease ◽

Overall Acceptability ◽

Leaf Powder ◽

Local Store

Introduction. Diabetes is a common disease all over the world that is often a cause of mortality. Ice cream is popular in many countries. However, sugar and fat in its composition makes ice cream a high-caloric product. Soursop (Annona muricata L.) and moringa (Moringa oleifera L.), African medicinal plants, contain natural sugars and are rich in phytochemicals. We aimed to produce ice cream with these plants and evaluate its remedial properties. Study objects and methods. The study featured ice cream purchased in a local store (control sample) and soursop ice cream with moringa leaf powder (experimental samples). The experimental ice cream samples included ice cream with soursop, ice cream with soursop and 0.1 g of moringa, and ice cream with soursop and 1 g of moringa. The antioxidant properties, glycemic indices, amylose and amylopectin contents, as well as α-amylase and α-glucosidase inhibitory properties of the samples were determined using the standard methods. Results and discussion. Comparing with the other samples, ice cream with 1 g of moringa showed the highest total phenol and flavonoid contents, ABTS scavenging ability, DPPH radical scavenging ability, hydroxyl scavenging ability, ferric reducing antioxidant properties, and lowest glycemic index. Sensory evaluation revealed a lower overall acceptability of the experimental samples compared to the control ice cream. This could be due a peculiar taste of moringa (the formulation did not include sugar). Conclusion. Ice cream based on soursop and moringa can be a good alternative to sugar-sweetened ice cream due to its antioxidant properties, low glycemic index, and acceptable sensory attributes.

Download Full-text

Effects of carboxymethyl cellulose extracted from oil palm empty fruit bunch stalk fibres on the physical properties of low-fat ice cream

Food Research ◽

10.26656/fr.2017.5(s1).017 ◽

2021 ◽

Vol 5 (S1) ◽

pp. 1-7

Author(s):

D.M. Parid ◽

A.S. Baharuddin ◽

R. Kadir Basha ◽

M.A. P. Mohammed ◽

A. Mat Johari ◽

...

Keyword(s):

Oil Palm ◽

Carboxymethyl Cellulose ◽

Complete Solution ◽

Control Sample ◽

Value Added ◽

Ice Cream ◽

Empty Fruit Bunch ◽

Low Fat ◽

A Value ◽

The One

Carboxymethyl cellulose (CMC) is a food additive that plays an important role in the structure-forming of most food. The current extraction of CMC from wood has created competition with the wood industries. To ensure the sustainability of CMC, the search for alternatives to wood is critical. A study on the extraction of CMC from oil palm empty fruit bunch (OPEFB) stalk fibres (SCMC) was successfully carried out previously by the authors. In this study, the potential application of SCMC on low-fat ice cream properties was investigated. Liquid ice cream mix with SCMC had a higher viscosity (129.4 cP) when compared to the control sample (25.5 cP). However, the viscosity of liquid ice cream mix produced using SCMC was slightly lower than the one produced using the commercial CMC (360 cP). The overrun of the SCMC low-fat ice cream was slightly lower (35.2%) than the one produced using commercial CMC (41.5%). The resistance of SCMC and commercial CMC low-fat ice creams towards melting were about the same (60.28% and 58.75% respectively). The commercial CMC produced slightly harder (38.19 N) ice cream than the one with SCMC (28.88 N). Thus, the low-fat ice cream produced using SCMC is comparable with the low-fat ice cream produced using commercial CMC. This indicates the reliability of the extracted CMC from OPEFB stalk fibres to be applied in food, and thus creates a complete solution for the utilization of palm oil mill by-product to produce a value-added product.

Download Full-text

Physicochemical and sensory optimisation of a low glycemic index ice cream formulation

International Journal of Food Science & Technology ◽

10.1111/j.1365-2621.2007.01502.x ◽

2008 ◽

Vol 43 (9) ◽

pp. 1520-1527 ◽

Cited By ~ 21

Author(s):

Anthony P. Whelan ◽

Cesar Vega ◽

Joseph P. Kerry ◽

H. Douglas Goff

Keyword(s):

Glycemic Index ◽

Ice Cream ◽

Cream Formulation ◽

Low Glycemic Index

Download Full-text

THE recipe modification of sugar-free bakery goods for reducing glycemic index and enhancing the nutrition and functional features

International Conference on Technics Technologies and Education ◽

10.15547/ictte.2019.07.028 ◽

2019 ◽

pp. 463-468

Author(s):

Nataliia Sokolova

Keyword(s):

Glycemic Index ◽

Metabolic Disorders ◽

Healthy Lifestyle ◽

Optimum Ratio ◽

Medical Problems ◽

Rye Flour ◽

Lentil Flour ◽

Functional Features ◽

Baked Products ◽

Low Glycemic Index

Wheat flour-based products are the most popular and desirable of all bakery goods. In the same time, they give the heights glycemic response so this type of products are banned for people with metabolic disorders as well as consumers who have a tendency to live a healthy lifestyle. In the same time the increasing consumption of sugars has resulted in several nutritional and medical problems, such as obesity, diabetes, and cardiovascular diseases. The uses of a combination of various ingredients in range (such as rye flour – 40...60, dry gluten – 5...15, oat dietary fibre – 1...6 % and lentil flour - 5...20 %) that may modify the glycemic index of baked products, enhance the nutrition and functional features have shown in the article. Water Stevia extract demonstrated no effect on the baking quality and suggested the use of it to improve palatability and nutritional properties of developed new sugar-free bakery products. It was found the optimum ratio of these ingredients as a result of a series of studies and processing of the obtained data by multicriteria optimization. Results have shown that lentil flour can be used in the amount 12.5 % for the achieving optimum ratio "low glycemic index-high taste". It is shown that due to lentil flour it is possible to reduce the glycemic index to a greater extent than rye flour, dry gluten, but in terms of the taste characteristics, these products were less attractive with an increasing amount of flour in formula. The coefficients of the regression model were given as a result, it has helped to find out the patterns of influence of selected components and their dosage on the glycemic index, energy value and sensory characteristics of the product. The article represents the results, which can be used to create recipe compositions using selected ingredients.

Download Full-text