The Effect of Cold Press Chia Seed Oil By-Products on the Rheological, Microstructural, Thermal, and Sensory Properties of Low-Fat Ice Cream.

Ilker Atik,Salih Karasu,Esra Avcı,Zeynep Hazal Tekin Cakmak

doi:10.3390/foods10102302

Abstract

This study aimed to investigate the utilization of cold-pressed chia-seed oil by-products (CSOB) in a low-fat ice cream formulation as a fat replacer and stabilizer. In the study, ice cream emulsion mixtures were formulated by using 0.2–0.4% xanthan gum (XG), 2.5–12.5% fat, and 1–3% CSOB. Optimization was performed using the response surface methodology (RSM) and full factorial central composite design (CCD) based on the flow behavior rheological properties of the emulsions obtained from 17 different experimental points. All of the emulsion samples showed non-Newtonian shear-thinning flow behavior. The consistency coefficient (Κ) values of the emulsion samples were found to be 4.01–26.05 Pasn and were significantly affected by optimization parameters (p < 0.05). The optimum formulation was determined as 0.29% XG, 2.5% CSOB, 2.5% fat. The low-fat (LF-IC) and full-fat control samples (FF-IC) were compared to samples produced with an optimum formulation (CBLF-IC) based on the steady shear, frequency sweep, and 3-ITT (three interval thixotropy test) rheological properties, thermal properties, emulsion stability, light microscope images, and sensory quality. CBLF-IC showed similar rheological behavior to FF-IC. The mix of CBLF-IC showed higher emulsion stability and lower poly-dispersity index (PDI) value and fat globule diameters than those of FF-IC and LF-IC. The thermal properties of the samples were significantly affected by the addition of CSOB in an ice cream mix. CBLF-IC exhibited a lower temperature range (ΔT), enthalpy of fusion (ΔHf), and freezing point temperature (Tf) than those of FF-IC and LF-IC. While CBLF-IC exhibited a higher overrun value than other samples, it showed similar sensory properties to the FF-IC sample. The results of this study suggested that CSOB could be used successfully in low-fat ice cream production. This study also has the potential to gain new perspectives for the evaluation of CSOB as a fat substitute in a low-fat ice cream.

Highlights

Ice cream is a frozen milk-based dessert as a frozen aerated emulsion (O/W) containing partially combined fat globules, air bubbles, and ice crystals
chia-seed oil by-products (CSOB), xanthan gum (XG), egg yolk powder (EYP), milk cream (35% milkfat), pasteurized milk (1.5% milk fat), sugar, and water were used for producing ice cream samples
These results showed that increasing the K value with the increase in CSOB can improve the shear-thinning properties of ice cream mixes

Summary

Introduction

Ice cream is a frozen milk-based dessert as a frozen aerated emulsion (O/W) containing partially combined fat globules, air bubbles, and ice crystals. Milk cream, emulsifiers, sweeteners, stabilizers, and flavorings [1]. Ice cream generally contains high dairy or non-dairy fat (10–16%) [2,3]. As one of the most important ingredients in ice cream, milk fat interacts with other ingredients to improve texture, mouthfeel, creaminess, and overall sensation of lubricity [4]. The demand for low-calorie foods has increased in recent years. Many studies have been carried out to develop new additives and new products in the food industry to meet this demand. In order to ensure the stability of ice cream, some special additives with stabilizer and emulsifier properties are required, and these additives are used in ice cream production

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