Physicochemical and sensory optimisation of a low glycemic index ice cream formulation

Whelan, Anthony P.; Vega, César; Kerry, Joseph P.; Goff, H. Douglas

doi:10.1111/j.1365-2621.2007.01502.x

Cited by 50 publications

(37 citation statements)

References 23 publications

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“…It has a sweetening power of approximately 0.7 in comparison to sucrose, with a mild cooling effect and no after taste (Mitchell, 2006). The interest in erythritol is due to its high stability towards temperature and extreme pH conditions (Boesten et al, 2015), zero-calorie value, zero GI, and non-cariogenic properties (Mitchell, 2006;Whelan, Vega, Kerry, & Goff, 2008b). Moreover, unlike other polyols, erythritol shows a high intestinal tolerance (Arrigoni, Brouns, & Amadò, 2007).…”

Section: Introductionmentioning

confidence: 99%

“…Very few studies deal with the effects of using honey, threalose, and erythritol as sucrose alternatives in ice cream production (Fuangpaiboon & Kijroongrojana, 2013Ozdemir et al, 2008;Whelan et al, 2008b;Whelan, Regand, Vega, Kerry, & Goff, 2008a). In addition, these alternative sweeteners have been mainly considered in complex systems, with the aim to develop a complete ice cream formulation, with optimal quality characteristics.…”

Section: Introductionmentioning

confidence: 99%

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Honey, trehalose and erythritol as sucrose-alternative sweeteners for artisanal ice cream. A pilot study

Moriano

Alamprese

2017

LWT

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The use of sucrose-alternative sweeteners in ice cream production could satisfy requirements of modern consumers focused on natural and nutritionally balanced foods. The aim of this work was to fill the gap in basic knowledge about the effects of honey, trehalose, and erythritol on the properties of artisanal ice cream. A milk-based sucrose-sweetened ice cream was produced as reference sample (REF), using then the alternative sweeteners to partially (50%) or totally (100%) substitute sucrose. With respect to REF, honey-containing ice cream mix revealed a significantly lower value of soluble solids (30.4°Bx vs. 34.5°Bx) and apparent viscosity (36.5 mPa s vs. 47.6 mPa s) and a significantly higher extrusion time (8.18 min vs. 7.04 min). The total substitution of sucrose with trehalose and erythritol led to a melting rate (2.07 and 1.56 g/min, respectively) significantly lower than REF (2.75 g/min), a very high firmness (508 and 725 N vs. 4 N), and a higher extrusion temperature (−7.1 and −5.3°C vs. −9.3°C). The results of this study represent a guideline for the successfully utilization of honey, trehalose, and erythritol in peculiar ice cream formulations (e.g. non-sweet or low-calorie products).

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Honey, trehalose and erythritol as sucrose-alternative sweeteners for artisanal ice cream. A pilot study

Moriano

Alamprese

2017

LWT

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“…The samples were taken before and after a period of aging with spindle number 4 at 100 rpm, and at 14 ± 1°C [13]. The overrun value was determined according to the method described by [14]. The melting test of all samples were calculated according to the volume of liquid which drained off from 25-30 g of soft ice milk samples and placed on a siver with 2-mm openings up to10 minutes at 25 ± 2°C [15].…”

Section: Physical Analysismentioning

confidence: 99%

Preparation of Non-Dairy Soft Ice Milk with Soy Milk

Atallah¹,

Barakat²

2017

J Adv Dairy Res

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This study examined the influence of different ratios of soy milk replacement of skim milk (the levels of 0:100, 25:75, 50:50, 75:25 and 100:0 soy milk to skim milk) on the chemical, physical, microbiological and sensory properties of soft ice milk. The results revealed that by increasing the replacement of soy milk the total solids, fat, protein, pH, overrun and viscosity of mixture increased while acidity and melt down decreased significantly (P<0.05) in all treatments. Addition of soy milk in soft ice milk treatments has no significant effect on the counts of total viable bacterial and yeasts and molds. Adding cocoa (1%) in the treatment completely removes the beany flavour of sensory evaluation. Also, soy milk replacement up to 50% has no significant effect on sensory properties. It was found that soft ice milk of SIM4 sample contain greater amount of Na, Ca and Fe while the lowest value of Na, Ca and Fe was recorded in SIM0 sample. The content of isoflavones as daidzein can be varied from 230.40 to 105.13 μg, 100 ml -1 while isoflavones as genistein range from 20 to 4.98 μg, 100 ml -1 for soft ice milk samples. The total phenols and antioxidant contents increased of mixture by increasing of soy milk. Soft ice milk samples contained different concentrations of amino acids. Finally, the best ratio of soft ice milk samples is 50:50 ratio of soy milk to skim milk.

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“…Lactose hydrolysis leads to an increase in the osmotic concentration of the sugars, because glucose and galactose have half the molecular weight of lactose. Consequently, monosaccharides depress the freezing point of the mix more than lactose or sucrose (Whelan et al, 2008). Thus the effect of lactose breaking down on textural and viscosity should more pronounced than the effect of adding sugar.…”

Section: Resultsmentioning

confidence: 99%