Evaluation Of Low Calories Ice Cream Properties Prepared By Using Fat Replacer And Sweetener

Abstract

Producing ice cream suitable for individual people is a recent demand. Low calories or reduced fat-ice-cream has great request for avoiding obesity and heart diseases. In the present research; Etenia 457 was used as fat replacer while Sativosidewas used as sweetener at different levels (0, 25, 50, 75 and 100%) to achieve five treatments, namely C, T1, T2, T3 and T4 respectively. Maltodextrin and Sorbitol (1:2 W/V) as bulking agent were also added. The obtained results showed no clear variations in the total solids, protein and ash contents or acidity percent and pH values between control and treatments. However, there were great differences in fat contents and calories values. On another side; the specific gravity values were decreased as a result of using the fat replacer and sweetener. Viscosity was increased with the increase of the additives in the formulation. Large variations in the values of melting resistance degrees were noticed, and control sample had the favorite properties of melting behavior. There had little lower flavor scores in treatments and slight deterioration in body & texture properties .For all total acceptability; T1 samples (25% replacements) gained the higher scores (99 points) followed by T2 ,T3 and then T4 which gained 86 points. So, it could be prepared ice cream sample with acceptable properties by using 25% Etenia 457 and 25% Sativoside to be more suitable for individual people.

Improving chemical, rheological and sensory properties of commercial low-fat cream by concentrate addition of whey proteins

“…It was noted from the results of the presence of a clear effect of the WPC addition in improving viscosity characteristics and directly proportional to the increase in the percentage added, and this is consistent with Gokhale et al (2018), who indicated that adding WPC to low-fat food products significantly improves their body and texture, and this improves viscosity. Also, Abbas et al (2022) stated that using WPC in the production of fat-free dairy sweeteners has increased the product's viscosity and significantly improved its sensory properties due to WPC's ability to bind water. The viscosity of the C+ treatment was higher compared to other treatments, and this was consistent with Garcia et al (2023), who reported that the high viscosity of the cream control treatment compared to the cream treatments supported either skim milk or low melting butterfat.…”