Textural analysis of fat reduced vanilla ice cream products

Aime, David B.; Arntfield, Susan D.; Malcolmson, Linda; Ryland, Donna

doi:10.1016/s0963-9969(00)00160-5

Cited by 176 publications

(130 citation statements)

References 12 publications

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“…The differences in the values for b* were not significant, and therefore no relationship could be established between the modified starch in the Selecta Light. According to Aime et al (2001), fat substitutes derived from carbohydrates are associated with increases in apparent viscosity in ice creams.…”

Section: Physical and Chemical Analyses Of Ice Cream Formulationsmentioning

confidence: 99%

Mangaba (Hancornia speciosa Gomez) ice cream prepared with fat replacers and sugar substitutes

Santos¹,

Silva²

2012

Ciênc. Tecnol. Aliment.

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Section: Physical and Chemical Analyses Of Ice Cream Formulationsmentioning

confidence: 99%

Mangaba (Hancornia speciosa Gomez) ice cream prepared with fat replacers and sugar substitutes

Santos¹,

Silva²

2012

Ciênc. Tecnol. Aliment.

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“…For improving the sensory qualities of ice cream, the dairy manufacturers use some fat replacers for the improving quality of reduced fat ice creams. 16,18 Variety of dietary fibber have been tried to use as fat replacers in reduced fat ice creams.…”

Section: Reduced Fat Ice Creammentioning

confidence: 99%

Organogelation: It’s Food Application

Patil

Banerjee

2017

MOJFPT

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Ice cream is a sweetened frozen dairy product preferred as snacks or dessert made of milk and milk products, that is often added with fruits (raw and/or dried form), along with other essential ingredients like flavours, colours etc. In the last decade, the perceptions of consumers have changed from ice creams as a mere enjoyment snacks/dessert to functional food with health benefits. Several communities across the world and research institutes have shown keen interest and demand for fortified ice creams with additional nutrients or bioactive substances. Attempts have been made to make ice cream as functional food by incorporation of probiotics, having several additional advantages, such as improving consumer's health and nutritional value of product along with improvement in ice cream properties. Prebiotics like insulin and Fructooligo-saccharides (FOS) are widely exploited as sugar substitutes that also have shown positive effect on gut health. Spirulina powder, as an additive to ice cream, helps in replacing stabilizers and giving natural light green colour to ice cream. The increasing concerns about the effects of diet on health have elevated demand for reduced fat ice cream. For this reason dietary fibres, whey protein and modified starch addition in ice cream preparations have been exploited. Ice creams prepared with vegetable oils extracted from soy and several other sources exhibit health benefits like lowering the risk of cancer and cardiovascular diseases. Incorporation of tiger nut based milk in ice cream is expected to replace cow milk and could be alternative for designing ice cream addressing lactose-intolerance consequences. Incorporation of kinnow peels as a source of photochemical, improves colour as well as flavour of the ice cream. In this review different varieties of ice creams and their positive impacts on consumer's health is explored.

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“…Los valores de dureza de todas las formulaciones rondaron el intervalo de 250-350 N (Figura 4), el cual ha sido considerado en la literatura como muy firme (Aime et al, 2001). Estos valores están en concordancia con los datos de aireamiento obtenidos para los helados formulados en el presente estudio, donde un bajo índice de aireación se relaciona con alta firmeza.…”

Section: Grados De Libertadunclassified

Características fisicoquímicas y sensoriales de helados de leche caprina y bovina con grasa vegetal.

2015

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RESUMENCaracterísticas fisicoquímicas y sensoriales de helados de leche caprina y bovina con grasa vegetal. El objetivo del presente trabajo fue determinar el efecto de la proporción de leche caprina y bovina sobre las características sensoriales y fisicoquímicas del helado saborizado con grasa vegetal. En Costa Rica, en el año 2010, se evaluó el efecto de tres porcentajes de inclusión de leche (100% cabra, 100% vaca y mezcla 50%:50%) y de diferentes sabores (fresa, topping de fresa y vainilla) sobre el aireamiento, textura, derretimiento, color y aceptación de helados con grasa vegetal. Ningún parámetro dependió del tipo de leche (p>0,05), mientras el aireamiento varió entre lotes (p<0,05). Existió una interacción sabor*tipo de leche para el derretimiento, dureza y pH, atribuibles a la adición de topping. En la medición colorimétrica hubo efecto significativo de las variables L*, a* y C* del sistema CIE sobre la variable sabor (p<0,05), y una interacción tipo de leche*sabor para b* y °h (matiz o tono); fue atribuida al topping y los colorantes. La grasa vegetal y el topping aumentaron el contenido de sólidos totales en la mixtura, asociándose esto a un índice de aireación menor, a un bajo tiempo de derretimiento y mayor firmeza. Un análisis de conglomerados del agrado sensorial diferenció tres grupos: el 1 (15,25%) que gustó de todos los productos, el 2 (62,71%) que gustó medianamente de todos ellos, y el 3 (22,03%) que no manifestó agrado o desagrado. Los grupos 2 y 3 mostraron mayor agrado por productos con topping. Tanto los resultados obtenidos en el panel sensorial, como las caracterizaciones físico-químicas e instrumentales, muestran que el tipo de leche utilizada en la elaboración de helados no fue un factor determinante, por lo que puede ser factible elaborar helados con leche de cabra y obtener un producto de calidad y buena aceptación.Palabras clave: lácteos, textura de los alimentos, calidad de los alimentos, color de los alimentos. ABSTRACTPhysicochemical and sensory characteristics of goat and cow milk ice cream made with vegetable fat. The aim of this study was to determine the effect of the amount of goat and cow milk over the physicochemical and sensory characteristics of ice cream flavored with vegetable fat. In Costa Rica in 2010, three inclusion percentages of milk (100% goat, 100% cow, and a mixture of both 50%: 50%) were evaluated, as well as the inclusion of different flavors (strawberry, strawberry with topping, and vanilla) on the overrun, texture, melting, color, and acceptance of ice cream with vegetable fat. No parameters depended on the type of milk (p>0.05), while overrun varied between batches (p<0.05). There was a flavor*milk interaction for melting rate, texture, and pH attributable to the addition of topping. There was a significant effect on the colorimetric measurement based on the variables of the CIE system L*, a* and C*, on flavor (p<0.05), and an interaction type of milk*flavor for parameters b* and °h (tint or hue) was attributed to topping and colorants. Both vegetable f...

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Textural analysis of fat reduced vanilla ice cream products

Cited by 176 publications

References 12 publications

Mangaba (Hancornia speciosa Gomez) ice cream prepared with fat replacers and sugar substitutes

Mangaba (Hancornia speciosa Gomez) ice cream prepared with fat replacers and sugar substitutes

Organogelation: It’s Food Application

Características fisicoquímicas y sensoriales de helados de leche caprina y bovina con grasa vegetal.

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