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

Abstract

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.

Çöven Estraktının Dondurma Miksinin Steady, Dinamik Reolojik Davranışları Ve Mikroyapısal Özelliklerine Etkisi

“…This result shows that all of the ice cream mix samples exhibit viscoelastic solid character. The similar results were reported from previously published studies (Atik, Cakmak, Avci, & Karasu, 2021;Toker et al, 2013). A decrease was observed in G' and G'' values as the slurry ratio in the stuffing increased.…”

Application of lactobionic acid in ice cream production

“…2015), increase the viscosity of mix and improve aeration (Atik et al . 2021). Lactobionic acid in higher concentrations used in the current research (4 and 5 g/kg) formed the most viscous mix, which could be caused by binding a larger amount of water due to water retention properties (Cardoso et al .…”

“…There are several functions of stabilisers in ice cream formulation. They help to contribute viscosity of mix, stabilise the protein in mix, ensure ice cream smoothness and appropriate texture, provide resistance to melting and reduce ice and lactose crystal growth in ice cream (Bahramparvar and Tehrani, 2011;Atik et al 2021).…”

The effect of the use of salep powder obtained from different wild orchid species in Turkey on the rheological, thermal, and sensory properties of ice cream

“…The stability of this system is an important factor in the production of quality and suitable ice cream because ice cream is a homogenized emulsion (Shahsavari et al, 2022). In order to manufacture high-quality ice cream, the ice cream mix must be balanced in mass and thoroughly processed, with emulsifier and stabilizer components added to the content (Atik et al, 2021). Stabilizers in ice cream are used to increase the stability of the mix, increase its viscosity, prevent serum separation, prevent ice and lactose separation due to temperature fluctuations during storage, prevent moisture transfer from the product by binding water, create a good texture, and contribute to the melting properties of during production (Al et al, 2020).…”