Effect of whey protein isolate incorporated with various carbohydrate-based fat replacers on physicochemical and sensorial properties of low-fat chocolate ice cream

Abstract

The purpose of this research was to study the effects of mixed fat replacers on the physicochemical and sensorial properties of low-fat chocolate ice cream. Fat replacers were the mixtures of whey protein isolate (WPI) and three types of carbohydrate-based fat replacers: pregelatinized starch (Alpha-starch), hydroxypropyl distarch phosphate (ADSSU 09), or inulin at the ratios of 4:1, 1:1, and 1:4 (w/w). The qualities of the low-fat formulations (2.5% fat) were compared to those of the standard or control (8.5% fat). It was found that samples added with WPI and ADS-SU 09 at a ratio of 1:1 had the lowest melting rate (p 0.05). The pH of the samples was found to increase when the proportion of carbohydrate-based fat replacers rose. The use of WPI and inulin showed that when the level of inulin increased, the total soluble solid content decreased. The hardness values of all the samples ranged between 72.45 to 105.09 N. The samples incorporated with WPI and ADS-SU 09 at 1:4 ratio and with WPI and Alpha-starch at 1:4 ratio had higher hardness values than the other samples, and the difference was statistically significant (p 0.05). Our findings displayed that the fat replacer mixtures could reduce the contents of fat and reducing sugar (p 0.05) as compared to the control, but they had an apparent higher protein content (p 0.05). Increasing the proportion of carbohydrate-based fat replacers improved some physicochemical and sensory properties of the ice creams. In this case, the properties of low-fat chocolate ice cream incorporated with WPI and Alpha-starch at a ratio of 4:1 were found to have most closely resembled the properties of the standard sample.