Improvement in functional, rheological and sensory properties of low sugar ice cream by adding fine wine lees

Abstract

Fine wine Lees (FwL) possesses enormous antioxidants properties besides having several nutritional com ponents. Considering the importance of low calorie ice cream for specific consumers, present investigation was carried out to enrich the ice cream with wine lees possessing high bioactive compounds. Five treatments namely T1, T2, T3, T4 and T5 with the fine wine lees (FWL) concentration of 0 g/kg, 5 g/kg, 15 g/kg, 25 g/kg and 35 g/kg of ice cream, respectively were prepared by replacing the sugar with the sodium saccharin to make available low calorie product. the standard operating procedures were followed to analyse the samples for antioxidants proper ties, phenols, anthocyanins, tannins, and various physical and rheological parameters like pH, specific gravity, melting property, viscosity, colour intensity, overrun and fat destabilization index. Prepared enriched ice creams were evaluated for acceptance based on Hedonic scale of 9 points. The collected data of identified parameters were further statistically analyzed. the results showed that the addition of FwL improved physical, functional and rheological properties of ice cream. enriching the ice cream with 35 g maximum content of antioxidants, phenols, flavonoids, flavonols, anthocyanins and tannins as compared to other treatments. Also, with the increasing wine lees, the values of pH, specific gravity and overrun were decreased; however increment in viscosity, acidity, colour intensity and fat destabilization index was observed. Due to addition of wine lees, viscosity increased thereby reducing the incorporation of air in the ice cream and thus the overrun decreased. the products added with carbohydrate generally exhibit higher viscosity of ice cream and FwL contains more carbohydrates. the results of sensory evaluation showed that the treatment having fine wine lees concentration @ 25 g/kg ice cream (T4) was most acceptable based on qualitative parameters, viz.; flavor, texture, body and taste; however T5 scored maximum in case of colour. on the basis of results obtained from the study it may be concluded that addition of FwL can improve physical, functional and rheological properties of low sugar ice cream. Higher score from the sample of FWL added ice cream during sensory evaluation is positive sign and specific consumers who require low sugar ice cream may have additional benefits by taking antioxidant rich ice cream.