Inulin application on the optimization of reduced-fat ice cream using response surface methodology

Samakradhamrongthai, Rajnibhas Sukeaw; Jannu, Taruedee; Supawan, Thanyapohn; Khawsud, Amita; Aumpa, Pajaree; Renaldi, Gerry

doi:10.1016/j.foodhyd.2021.106873

Cited by 32 publications

(19 citation statements)

References 22 publications

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“…Eskandari and Akbari [53] and Akın et al [54] reported that the addition of dietary fiber and other fat replacers did not cause a negative change in sensory scores of ice cream, similar to our study. In another study [51], the reduced fat ice cream prepared with inulin showed an acceptable sensory score, similar to our study. These results indicated that with the addition of CSOB, the tested quality properties of ice cream could be improved without adversely affecting the sensory properties and that low-fat ice cream could be produced in a similar way to achieve the quality properties of full-fat ice cream.…”

Section: Sensory and Color Quality Of Ice Creamsupporting

confidence: 90%

“…Samakradhamrongthai et al [51] reported that the overrun value increased with increased ice cream mix viscosity. The higher overrun with increasing viscosity could be explained by a more efficient breakdown of the incorporated air cells to a smaller air cell size of ice cream mix during freezing [51,52]. Similarly, the increase in the overrun value with the addition of CSOB in our study can be explained by the increase in the consistency index of the ice cream mix.…”

Section: Overrun Properties Of Ice Creammentioning

confidence: 98%

“…Some researchers have suggested that there is a relationship between the overrun value and the rheological properties [6,26]. Samakradhamrongthai et al [51] reported that the overrun value increased with increased ice cream mix viscosity. The higher overrun with increasing viscosity could be explained by a more efficient breakdown of the incorporated air cells to a smaller air cell size of ice cream mix during freezing [51,52].…”

Section: Overrun Properties Of Ice Creammentioning

confidence: 99%

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The Effect of Cold Press Chia Seed Oil By-Products on the Rheological, Microstructural, Thermal, and Sensory Properties of Low-Fat Ice Cream

Atık

Tekin-Çakmak

Avcı

et al. 2021

Foods

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This study aimed to investigate the utilization of cold-pressed chia-seed oil by-products (CSOB) in a low-fat ice cream formulation as a fat replacer and stabilizer. In the study, ice cream emulsion mixtures were formulated by using 0.2–0.4% xanthan gum (XG), 2.5–12.5% fat, and 1–3% CSOB. Optimization was performed using the response surface methodology (RSM) and full factorial central composite design (CCD) based on the flow behavior rheological properties of the emulsions obtained from 17 different experimental points. All of the emulsion samples showed non-Newtonian shear-thinning flow behavior. The consistency coefficient (Κ) values of the emulsion samples were found to be 4.01–26.05 Pasn and were significantly affected by optimization parameters (p < 0.05). The optimum formulation was determined as 0.29% XG, 2.5% CSOB, 2.5% fat. The low-fat (LF-IC) and full-fat control samples (FF-IC) were compared to samples produced with an optimum formulation (CBLF-IC) based on the steady shear, frequency sweep, and 3-ITT (three interval thixotropy test) rheological properties, thermal properties, emulsion stability, light microscope images, and sensory quality. CBLF-IC showed similar rheological behavior to FF-IC. The mix of CBLF-IC showed higher emulsion stability and lower poly-dispersity index (PDI) value and fat globule diameters than those of FF-IC and LF-IC. The thermal properties of the samples were significantly affected by the addition of CSOB in an ice cream mix. CBLF-IC exhibited a lower temperature range (ΔT), enthalpy of fusion (ΔHf), and freezing point temperature (Tf) than those of FF-IC and LF-IC. While CBLF-IC exhibited a higher overrun value than other samples, it showed similar sensory properties to the FF-IC sample. The results of this study suggested that CSOB could be used successfully in low-fat ice cream production. This study also has the potential to gain new perspectives for the evaluation of CSOB as a fat substitute in a low-fat ice cream.

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Section: Sensory and Color Quality Of Ice Creamsupporting

confidence: 90%

Section: Overrun Properties Of Ice Creammentioning

confidence: 98%

Section: Overrun Properties Of Ice Creammentioning

confidence: 99%

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The Effect of Cold Press Chia Seed Oil By-Products on the Rheological, Microstructural, Thermal, and Sensory Properties of Low-Fat Ice Cream

Atık

Tekin-Çakmak

Avcı

et al. 2021

Foods

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“…Our results are in line with the data reported by Lomolino et al. (2020) and Samakradhamrongthai et al. (2021).…”

Section: Resultssupporting

confidence: 94%

Effect of inulin and oat flour on viability of probiotics and physicochemical properties of reduced fat synbiotic ice cream

Mabrouk

Abd-Elgawad

El-Montaleb

2021

BFJ

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PurposeThe purpose of this study is to investigate the viability of probiotics, physicochemical and sensory properties of reduced fat synbiotic ice cream.Design/methodology/approachThe treatments were as follows: control was made by the addition of Lactobacillus salivarius NBIMCC 1589 and Lactobacillus crispatus NBIMCC 2451 (1:1). The treatments (T1, T2 and T3) were made with the addition of L. salivarius NBIMCC 1589 and L. crispatus NBIMCC 2451 (1:1) + 2% oat flour, 2% inulin and 4% oat flour + inulin (1:1). Physiochemical parameters (pH, moisture, fat, protein, fibre, ash, overrun, first dripping time and melting rate) were determined.FindingsThe ice cream with inulin and oat flour had lower moisture content, which was recorded 70.41, 69.88 and 68.82% for T1, T2 and T3, respectively. While the protein, fat and ash content of treated samples increased. The highest acidity (0.43%) was recorded in T3. The overrun increased by around 43% in T3 compared with control. The viable counts of probiotics were significantly (p = 0.05) decreased by two or three log cycles. Finally, T3 received the highest sensory score, which could be due to the combination between oat flour and inulin.Originality/valueA novel ice cream was produced using a combination of inulin and oat flour, which enhanced the viability of added probiotics. Reduced fat synbiotic ice cream was a good carrier for probiotics, which facilitates the production of healthy dairy products.

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“…The MSIC preparation followed the preparation method of reduced-fat ice cream from Samakradhamrongthai et al 9 , 10 with slight modification. The constant ingredients of MSIC consisted of pasteurized milk (62.50%), whipped cream (22.20%), sugar (8.58%), inulin (4.02%), skim milk powder (2.30%), and guar gum (0.30%).…”

Section: Methodsmentioning

confidence: 99%

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

Aumpa

Khawsud

Jannu

et al. 2022

Sci Rep

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Black pepper powder (BPP) and cinnamon powder (CP) are traditionally used as food ingredients and can apply related to developing a functional product. In this study, BPP and CP were used as an ingredient in mixed-spice ice cream (MSIC). The physicochemical properties, textural properties, and sensory qualities were investigated as key points. BPP (0.51–17.49 g) and CP (8.79–51.21 g) were combined using a central composite design (CCD) with 2 centerpoints. The optimized BPP and CP for the MSIC were 15.00 g and 34.00 g, which exhibited firmness and overrun at 3210.65 ± 105.74 g.force and 61.63 ± 0.60%. The MSIC with optimized BPP and CP also provides high bioactive compounds and antioxidant activities with cinnamaldehyde and piperine as flavor characteristics. The findings indicated that BPP and CP can enhance the functional properties and provide alternative flavors in the food product, providing an innovative approach to deliver health-beneficial combinations for consumer satisfaction.

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Inulin application on the optimization of reduced-fat ice cream using response surface methodology

Cited by 32 publications

References 22 publications

The Effect of Cold Press Chia Seed Oil By-Products on the Rheological, Microstructural, Thermal, and Sensory Properties of Low-Fat Ice Cream

The Effect of Cold Press Chia Seed Oil By-Products on the Rheological, Microstructural, Thermal, and Sensory Properties of Low-Fat Ice Cream

Effect of inulin and oat flour on viability of probiotics and physicochemical properties of reduced fat synbiotic ice cream

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

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