Effect of Using Different Kinds and Ratios of Vegetable Oils on Ice Cream Quality Characteristics

Abstract

The aim of this study was to develop ice cream products using different types of oils, a sensory ballot to focus on the textural attributes of new ice cream products, evaluate physicochemical properties of these products and physical measurements. Milkfat, hazelnut oil and olive oil were mixed at different concentrations for a total of 12% fat. Control sample contains 12% milk fat while the other formulations contain different proportion of milk fat, hazelnut oil and olive oil as the fat content. The combination of the different proportion of milk fat, hazelnut oil and olive oil are given as % milk fat, % hazelnut oil and % olive oil respectively; 12:0:0, 0:12:0, 0:0:12, 6:6:0, 6:0:6, 0:6:6, 4:4:4. The pH, free acidity, total solid ingredient, b* value and volume increase rate were statistically significant (p < 0.05). Sensory analysis results showed that: samples were 50% hazelnut oil-50% olive oil had the highest color and appearance scores. On the other hand, the highest score in body and texture scores were belongs to the sample of used 50% milk fat-50% hazelnut oil and 50% milk fat-50% olive oil, 50% milk fat-50% olive oil the most preferred ones in total quality criterions.

Using of red palm oil as milk fat healthy replacer in ice milk

“…In addition, both 75% and 100% ice milk treatments were full melted after 50 min, while, other treatments showed more resistance, actually 88, 90, and 100 % for control, 25 and 50% treatments respectively. These results are nearly in agreement with those reported by Nazaruddin et al, (2008) and Guven et al, (2018). This increase in melting rate were related to the increase of substitution of milk fat with RPO, which may be attributed to the lower melting point of the RPO.…”

“…The reduced aeration is reasonable for this decrease in overrun, as the oilier nature of RPO may not be enough to withstand the physical structure that support the air cells introduced during whipping. Moreover, the nature of high viscosity for fruits pulp, which had a negative effect on the overrun values, these results are nearly in agreement with those reported by Bajwa et al, (2003) and Guven et al, (2018).…”

Microstructure and Physicochemical Properties of Light Ice Cream: Effects of Extruded Microparticulated Whey Proteins and Process Design

“…In general, the brightness ( L *) of the ice cream increased significantly with increased fat content [ 30 ]. However, the a * values showed the opposite results, as also reported by Güven et al [ 15 ]. The yellowness ( b *) of T1 and T3 was significantly ( p < 0.05) lower than that of other ice cream treatments, although the fat contents of T2, T4, and T5 were similar, and the b * value directly corresponded to the fat content of ice cream [ 6 ].…”

“…For example, adding milk fat to ice cream lowers the ice phase volume and stabilizes air bubbles, which are sensory qualities that are expected in ice cream [ 12 , 13 , 14 ]. In addition, these qualities affect the texture and color development of ice cream [ 15 ]. Higher consumption of fat increases the risk of obesity, diabetes, and coronary heart disease [ 4 , 6 ].…”

Effect of Milk Fat Concentration on Fat Crystallization of Palm Oil‐Based Shortenings

“…For example, a blend of palm oil and butter at appropriate ratios showed a higher oxidation stability in comparison to either components (Abd El‐Aziz et al, 2013). In another study (Güven et al, 2018), sunflower oil was combined with milk fat to enhance the mouthfeel for ice cream products. Moreover, a recent study reported that the presence of milk fat could contribute to enhance the “cooling sensation” during consumption of fat spread products (Galindo‐Cuspinera et al, 2017).…”