Role of potato and tapioca in low fat ice cream

Abstract

Studies were conducted to ascertain the suitability of utilizing the natural carbohydrate based fat replacers, potato and tapioca in LFI formulations. The LFI formulations was prepared from toned milk by substituting potato at 10, 15, 20 and 25% and tapioca at 5, 10, 15 and 20%. The changes in proximate composition, Vitamin-C content, overrun and sensory parameters were studied. The results obtained revealed that LFI formulation containing 20% potato and 15% tapioca received higher consumer acceptance. It was observed that substitution of potato and tapioca attributed to enrichment of vitamin-C and improved overrun remarkably in all test formulations. It could be concluded that tapioca substituted LFI formulation can be effectively used as a natural fat replacer at 15% levels as it exactly replaces milk fat and improves the sensory attributes and overrun. But all potato substituted LFI formulation showed mild grittiness and sandiness. Keywords: Low fat, ice cream, fat substitute, Overrun, vitamin-c enrichment