Development of slow melting dietary fiber‐enriched ice cream formulation using bacterial cellulose and inulin

Abstract

Effect of addition of bacterial cellulose (BC) and inulin on properties such as melting rate, over run, and sensory properties of ice cream was investigated. BC-supplemented ice creams were characterized by a significant reduction in the melting rate, while inulin contributed to enhance the over run and sensory properties. Sensory perceptions varied for BC at 17% and 30% (wet weight) when compared to inulin addition at 0.7% and 1.4% (dry weight). Eight formulations of ice cream were prepared, varying inulin concentration (0.7 and 1.4 g/100 g), BC concentration (17 and 30 g/100 g), and additional water (13.6 ml/100 ml) and two control samples were prepared. An interaction effect among BC, inulin, and additional water content was found for tested parameters. According to the model obtained, the ice cream formulation with 17 g/100 g BC and 1.4 g/100 g inulin observed significant differences for reduction in melting rate and increased fiber content.How to cite this article: Xavier JR, Ramana KV. Development of slow melting dietary fiber-enriched ice cream formulation using bacterial cellulose and inulin. J Food Process Preserv.

Determination for a suitable ratio of dried black pepper and cinnamon powder in the development of mixed-spice ice cream

“…Increasing BPP and CP mixed powders increased the melting rate. This finding is insinuated and revealed that the addition of fiber powder into an ice cream matrix can increase thermal diffusion when the product is exposed to the environment and absorbs heat 24 , 25 . Moreover, the overrun in this research was found to be in the same direction as the melting rate.…”

Alternative Stabilizers Used in Ice Cream Production

“…Düşük kalorili dondurmalarda yağ ikame maddesi olarak BC kullanımının tekstürün iyileştirilmesine, erime direnci ve viskozitenin artırılmasına, sıcaklık değişimleri esnasında şeklin korunmasına katkı sağladığı bildirilmektedir. Gluconacetobacter xylinus' dan elde edilen selüloz ile inulinin dondurmada erime oranı, hacim artışı ve duyusal nitelikler üzerine etkisi araştırılmış ve pozitif etkiye sahip olduğu belirlenmiştir [54]. Guo ve ark.…”

Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators

“…At the same time, free water present in the mix freezes with the formation of ice crystals, which form an exceptional and desirable texture of ice cream [ 2 , 3 ]. In the case of the formation of large ice crystals, the sensory properties of ice cream deteriorate significantly [ 4 ], which requires control of the process of crystallization of free water during production and storage of the finished product. The recommended size range of ice crystals in ice cream should be within 20–50 μm [ 5 ], but the formation of ice crystals with a size of 10 to 20 μm is an important condition for giving the product a creamy consistency [ 6 , 7 ].…”