The functional, rheological and sensory characteristics of ice creams with various fat replacers

Abstract

The effects of fat replacers and inulin) on the melting characteristics, overruns, hardness, rheological parameters and sensory attributes of reduced (RF, 60.0 g/kg), low (LF, 40.0 g/kg), and nonfat (NF, 1.0 g/kg) ice creams were investigated. The magnitudes of the melting rates were in the order RF>LF>NF for samples that contained Simplesse® D-100 or inulin, but the reverse order was found for samples with N-Lite D. The nonfat ice creams had lowest overrun values of around 10%. Inulin-containing ice creams possessed higher overrun values than others ( P > 0.05). The use of fat replacer decreased the hardness of ice creams. All ice cream samples showed pseudoplastic (shear-thinning) behavior. The addition of N-Lite D and inulin decreased the flow behaviour index of ice cream samples. The reduced and low fat ice cream samples were rated as similar to the control by a sensory panel. On the other hand, no correlations ( P > 0.05) were observed between rheological parameters and sensory texture and mouthfeel.

Collagen extraction from chicken feet for jelly production

“…Similar values were also obtained by Valduga et al (2009) using probiotics, gelatin (collagen), and wheat fiber in the composition of light cheese. Karaca et al (2009) found similar values when evaluating sensorially ice creams with different fat contents.…”

“…The following attributes were evaluated: appearance, flavor, aroma, texture and even the willingness to consume the product. We used the affective test with 9-point structured hedonic scale, ranging from 1 (really disliked) to 9 (really liked) for the attributes color, aroma, flavor and texture ANDRAE-NIGHTINGALE et al, 2009;BARIMALAA;OKOROJI, 2009;FAKHOURI et al, 2007;KARACA et al, 2009;MOREIRA et al, 2010;SANTOS et al, 2007SANTOS et al, , 2011.…”

Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer

“…They reported that dairy low-fat dessert with 5.5 g/100 inulin did not show any significant different acceptability as compared to the dessert with regular fat. As explained by Karaca, Guven, Yasar, Kaya, and Kahyaoglu (2009), a creamy mouth feel is achieved when inulin is used as a fat replacer in dairy products. They interpreted that this might be due to the interaction of inulin with whey protein and caseinate.…”

Synbiotic yogurt-ice cream produced via incorporation of microencapsulated lactobacillus acidophilus (la-5) and fructooligosaccharide

“…They attributed this subject to the formation of a viscous gel matrix. Karaca et al (2009) argued that the decrease in the firmness of product because of added fat replacer is due to the modifications in the characteristics of fluid surrounding the air cells. Hydrocolloids act as cryoprotectants due to their ability to control water diffusion from and to the ice crystals by steric hindrance and water binding.…”