Effect of Partial Fat Replacement by Whey Protein, Oat, Wheat Germ and Modified Starch on Sensory Properties, Viscosity and Antioxidant Activity of Reduced Fat Ice Cream

Salem, S. A.; Hamad, Essam M.; Ashoush, I. S.

doi:10.4236/fns.2016.76041

Cited by 16 publications

(20 citation statements)

References 18 publications

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“…The melt-down rate of ice cream is affected by many factors, including the amount of air incorporated, the nature of the ice crystals and the network of fat globules formed during freezing. These results agree with result obtained by Marshall, et al, 2003, Goff and Hartel , 2013and Salem et al, 2016.…”

Section: Melting Rate%supporting

confidence: 93%

“…The fact that the constituents of ice cream are almost complete the highest Cutely assimilated makes ice cream an especially desirable food for growing children and for persons who need to maintain or put on weight, for example the elderly. For the same reason, though, portion control is essential for persons who need to reduce or who do not wish to gain weight, so that it becomes part of a balanced and healthy diet and the contribution it makes to energy Goff and Hartel (2013) and Salem et al, (2016).…”

Section: Physical and Chemical Properties Of Grains Cultivars And Thementioning

confidence: 99%

“…Dietary fibers (oat & wheat germ), whey protein and modified starch could be used to replace fat in ice cream and to give a healthy reduced fat ice cream with high fiber content and with high antioxidant activity (Salem et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical and Sensory Properties of Ice Cream Mix Using Different Whole Mill Grains

Ali¹,

El-Sisy²,

Youssef³

2016

Journal of Food and Dairy Sciences

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The aim of the present study was to produce healthy ice cream mixes by replacement of stabilizer with whole mill grains and study their effect on the physicochemical and sensory properties. Total solid (%) was increased with added the powder of grains in all mixes. Protein ranged between3.6 to 4.9 and increased by adding whole grain meal and oats mixes contained the highest protein value. Ash % increased with added milled whole grains Oats mixes contain the highest value of ash. Fat % ranged from 20.66 to 25.90 and oats mixes contained the highest fat %. Total carbohydrate increased with adding the milled whole grains and white corn mixes contained the highest carbohydrate values. Oat mixes gave the highest overrun values. Use of 0.5% milled grain gave the highest melting rate. Increasing apparent viscosity as a result of changing kind of whole mill grains and concentration of adding: (oats; sorghum; white corn; yellow corn) and control samples. Viscosity of ice cream mixes contained1% milled grain was the highest between mixes and were the best in organoleptic properties Thus we recommend to use the milled whole grain in ice cream mixes especially oats to give the consumer a new nutraceutical product with prebiotic substances e.g β glucans , vitamins …etc. .

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Section: Melting Rate%supporting

confidence: 93%

Section: Physical and Chemical Properties Of Grains Cultivars And Thementioning

confidence: 99%

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Physicochemical and Sensory Properties of Ice Cream Mix Using Different Whole Mill Grains

Ali¹,

El-Sisy²,

Youssef³

2016

Journal of Food and Dairy Sciences

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“…The shelf life of gum confection made from starch increase due to great stability and resistance to stirring. According to Salem et al [22], the modified starches by acetylation-oxidation also gives the characteristic taste and appearance better than acid-modified starch.…”

Section: Sensory Properties Of Marshmallow Creammentioning

confidence: 99%

Utilization of Modified White Corn Starch in Producing Marshmallow Cream

Aini

Hariyadi

2018

IJFAC

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The purpose of this study was to determine the effect of the white maize starch by oxidation and acetylationoxidation modification on gel formation and character of the resulting gel and applying a modified white corn starch in manufacturing of marshmallow cream. White corn varieties Srikandi, Pulut and Canggal are used as raw materials to produce starch. Starch modification is conducted by oxidation and acetylation-oxidation. Quality analysis of the modified starch is freeze thaw stability, smallest gel formation concentration and gel strength. Corn starch, both native and modified applied in manufacturing of marshmallow cream. The results showed that the treated starch acetylation-oxidation provide the best freeze thaw stability with the least water released than native starch and modified starch oxidation. Starch modified by oxidation tend to have the highest Least Gelling Concentration (LGC). Gel produced from modified starch both oxidation and acetylation-oxidation have gel strength greater than the native starch. Marshmallow cream that uses a modified starch by acetylation-oxidation, have the best received power in testing organoleptic by the panelists. Use of modified starch does not give a noticeable difference in color of the product, but it gives texture and the best spread power compared to products using original starch. Abstrak (Indonesian)Penelitian bertujuan untuk mengetahui pengaruh modifikasi pati jagung putih secara oksidasi dan asetilasi oksidasi terhadap pembentukan gel dan karakter gel yang dihasilkan serta aplikasi pati jagung putih termodifikasi dalam pembuatan marshmallow cream. Bahan baku yang digunakan adalah jagung putih varietas Srikandi, Pulut dan lokal yang diekstrak patinya. Modifikasi pati dilakukan secara oksidasi dan asetilasi-oksidasi. Pati termodifikasi dianalisa freeze thaw stability, konsentrasi pembentukan gel terkecil dan kekuatan gel. Hasil penelitian menunjukkan bahwa pati yang mengalami perlakuan oksidasiasetilasi memberikan stabilitas freeze thaw terbaik dengan sedikitnya air yang terlepas dibanding pati alami dan pati termodifikasi secara oksidasi. Pati yang mengalami modifikasi secara oksidasi cenderung memiliki index konsentrasi pembentukan gel terendah (Least Gelling Concentration / LGC) tertinggi. Gel yang dihasilkan pati termodifikasi baik secara oksidasi maupun asetilasi memiliki kekuatan gel lebih besar dibandingkan pati aslinya. Marshmallow cream yang menggunakan pati termodifikasi secara oksidasi asetilasi, memiliki daya terima terbaik dalam pengujian organoleptik oleh para panelis, Penggunaan pati termodifikasi tidak memberikan perbedaan yang nyata dalam hal warna produk, namun memberikan tekstur dan daya oles yang terbaik dibandingkan dengan produk yang menggunakan pati asli.Kata kunci: Oksidasi, asetilasi oksidasi, marshmallow cream, jagung putih, pati Aini et al.

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“…() found that the viscoelasticity of WPI‐cross‐linked waxy maize starch mixed gels increased with an increase in the starch concentration at pH 7.00 in the presence of 100 m m NaCl. WPI and starch mixtures have recently been widely used in food applications (Cheong et al ., ; Pang et al ., ; Salem et al ., ).…”

Section: Introductionmentioning

confidence: 97%

Rheological, thermal and microstructural properties of whey protein isolate‐modified cassava starch mixed gels at different pH values

Ren

Dong

et al. 2017

Int J of Food Sci Tech

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The objective of this study was to investigate the rheological, thermal and microstructural properties of whey protein isolate (WPI)-hydroxypropylated cassava starch (HPCS) gels and WPI-cross-linked cassava starch (CLCS) gels at different pH values (5.75, 7.00 and 9.00). The rheological results showed that the WPI-modified starch gels had greater storage modulus (Gʹ) values than the WPI-native cassava starch gels at pH 5.75 and 7.00. Differential scanning calorimetry curves suggested that the phase transition order of the WPI and modified starch changed as the pH increased. Scanning electron microscopy images showed that the addition of HPCS and CLCS contributed to the formation of a compact microstructure at pH 5.75 and 7.00. A comprehensive analysis showed that the gelling properties of the WPI-modified starch were affected by the difference between the WPI denaturation temperature and modified starch gelatinisation temperature and by the granular properties of the modified starch during gelatinisation. These results may contribute to the application of WPI-modified starch mixtures in food preparation.Whey protein and modified starch mixed gel F. Ren et al.

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Effect of Partial Fat Replacement by Whey Protein, Oat, Wheat Germ and Modified Starch on Sensory Properties, Viscosity and Antioxidant Activity of Reduced Fat Ice Cream

Cited by 16 publications

References 18 publications

Physicochemical and Sensory Properties of Ice Cream Mix Using Different Whole Mill Grains

Physicochemical and Sensory Properties of Ice Cream Mix Using Different Whole Mill Grains

Utilization of Modified White Corn Starch in Producing Marshmallow Cream

Rheological, thermal and microstructural properties of whey protein isolate‐modified cassava starch mixed gels at different pH values

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