Development of slow melting dietary fiber‐enriched ice cream formulation using bacterial cellulose and inulin

Abstract

Effect of addition of bacterial cellulose (BC) and inulin on properties such as melting rate, over run, and sensory properties of ice cream was investigated. BC-supplemented ice creams were characterized by a significant reduction in the melting rate, while inulin contributed to enhance the over run and sensory properties. Sensory perceptions varied for BC at 17% and 30% (wet weight) when compared to inulin addition at 0.7% and 1.4% (dry weight). Eight formulations of ice cream were prepared, varying inulin concentration (0.7 and 1.4 g/100 g), BC concentration (17 and 30 g/100 g), and additional water (13.6 ml/100 ml) and two control samples were prepared. An interaction effect among BC, inulin, and additional water content was found for tested parameters. According to the model obtained, the ice cream formulation with 17 g/100 g BC and 1.4 g/100 g inulin observed significant differences for reduction in melting rate and increased fiber content. Novelty impact statement Food applications of bacterial cellulose (BC), a pure form of cellulose obtained from Gluconacetobacter xylinus, are described in the present study. Ice cream formulation optimized by 2 × 3 factorial experiments, using BC and inulin had significant melting resistance and desirable sensory properties as well as rich in dietary fiber. BC obtained from G. xylinus (MTCC 25105) is of significance as a robust producer suitable for the scale-up application of dietary fiber-enriched BC ice cream, and deposited at Microbial Type Culture Collection (MTCC), IMTECH, Chandigarh.