Fat Ice Cream Research Articles

The potential of avocado paste (Persea americana) as fat substitute in non-dairy ice cream

Consumer preferences towards plant-based food have shifted significantly due to sustainable and healthy reasons. Dairy products consist of high Saturated Fatty Acid (SFA) and overconsumption of SFA could lead to cardiovascular diseases. Avocado contains high levels of fat dominated by Monounsaturated Fatty Acid (MUFA) and phytosterol that have the potential as a plant-based fat source to substitute dairy-fat in ice cream. The objective of this study was to analyze the physicochemical, rheological and sensorial properties of ice cream substituted with different concentrations of avocado paste ranging from 0%, 25%, 50%, 75% and 100% respectively against dairy fat to produce non-dairy fat ice cream. The psychochemical properties and total fat were determined. Sensorial quality and hedonic attributes of ice cream were investigated using 60 semi-trained panelists. There were significant differences (p<0.05) for overrun, melting rate, and viscosity of the ice cream substituted with avocado paste. The addition of avocado paste lead to the increase in viscosity and hardness of the ice cream significantly (p<0.05) while the sensorial properties for airiness and creaminess were perceived the same (p>0.05). The addition of 50% avocado paste was the most preferred among the panelists. Avocado could provide a potential substitution for dairy-fat in ice cream.

Organogels as novel ingredients for low saturated fat ice creams

The aim of this work was to evaluate the use of sunflower oil organogels made with phytosterols and γ-oryzanol as milk cream substitutes in artisanal ice creams. Fat amount (4 and 8 g/100 g) and type (milk cream, sunflower oil, and organogels containing two levels of gelators) were considered as factors. The higher fat amount significantly decreased density (1.08 ± 0.01 g/mL vs 1.10 ± 0.01 g/mL) and soluble solid content (27.2 ± 0.3 °Bx vs 30.1 ± 0.3 °Bx) of mixes, as well as ice cream overrun (31.1 ± 0.6% vs 37.3 ± 0.6%) and melting rate (2.5 ± 0.1 g/min vs 2.9 ± 0.1 g/min). The use of organogels with the highest gelator concentration yielded ice creams with quality characteristics comparable to those of the samples containing milk cream, and even better overrun (42.4 ± 0.8% vs 37.1 ± 0.8%) and melting starting time (20 ± 1 min vs 16 ± 1 min). Thus, the application of organogels in artisanal ice creams is a successful approach in order to obtain “low saturated fat” products (saturated fat < 0.9 g/100 g) “with added plant sterols and stanols” intended for people who want to lower their blood cholesterol level.

Development of Normal and Reduced Fat Formulas of Coconut and Gac (Momordica cochinchinensis Spreng) Aril Flavored Ice Cream

This research aimed to develop normal and reduced fat formulas of coconut and gac aril flavored ice cream. It was determined that the suitable formula for developing the normal of coconut and gac aril flavored ice cream based on the most acceptable to consumers and has the lowest melting rate was 34.85% gac aril juice, 45.15% coconut milk, and 20% sugar. For the development of the reduced fat formula that could reduce the highest amount of fat while giving the highest acceptance scores, the variables studied were the type of fat replacer (soy protein, maltodextrin, and soy protein mixed with maltodextrin in a ratio of 1:1) and amount of fat replacer (30, 50, and 70% of fat in ice cream). It was found that the use of soy protein mixed with maltodextrin as a fat replacer at 50% was suitable for the production of the reduced fat formula of coconut and gac aril flavored ice cream (average overall acceptance was 6.53±1.43 points). The results showed that consumers cannot distinguish the differences of the normal and reduced fat formulas of coconut and gac aril flavored ice cream. For the melting rate, the reduced fat formula ice cream had a significantly lower melting rate than the normal formula ice cream.

Rheological properties of reduced fat ice cream mix containing octenyl succinylated pearl millet starch

The octenyl succinyl anhydride (OSA) esterified pearl millet (Pennisetum typhoides) starch was evaluated as fat replacer in soft serve ice cream in comparison to other fat replacers viz. inulin, whey protein concentrate-70 and commercial starch. During temperature sweep test, the yield stress and flow behaviour index of un-pasteurized ice cream mixes increased as the temperature increased from 40 to 80°C, while the consistency index decreased. Consistency index of aged ice cream mixes containing 2% fat replacer was higher as compared to mixes with 1% level. The aged ice cream mixes exhibited non-Newtonian behaviour as flow behaviour index values were less than one. Apparent viscosity (at 50s-1 shear rate) of control as well as ice cream mix containing 1% OSA-esterified pearl millet starch samples was 417 and 415mPas, respectively and did not differ significantly. The overrun of the ice cream (with 5 and 7.5% fat) containing 1 and 2% of above fat replacers ranged between 29.7 and 34.3% and was significantly lower than control (40.3%). The percent melted ice cream was also low for the ice creams containing 2% of above fat replacers at 5% fat content as compared to control. However, sensory acceptability and rheological characteristics of reduced fat ice creams containing 1.0 and 2.0% OSA-esterified pearl millet starch were at par with other fat replacers under the study. Thus, OSA-esterified pearl millet starch has potential to be used as fat replacer in reduced fat ice cream.

Physicochemical, rheological, and sensory properties of low‐fat ice cream designed by double emulsions

This research was conducted to evaluate the applicability and effectiveness of using double emulsions to reduce fat content in ice cream. Polyglycerol poliricinoleate (PGPR)‐lecithin blend and guar gum (GG) or guar gum‐gum tragacanth (GGGT) blend were used as emulsifier/stabilizer in the formulations. Ice cream samples prepared by double emulsion method and by conventional method were compared in terms of rheological properties, overrun, melt‐down resistance, and sensory properties. It was possible to reduce fat content of ice cream to 2.8% by means of double emulsion method without affecting ice cream quality adversely. Using GGGT blends in double emulsion formulation provided about 6% increase in overrun values, 13% decrease in rate of melting, and 20% increase in overall acceptability in sensory analysis as compared to the samples prepared by GG.Practical applications: The result of this research can be used in production of low fat ice cream. There have been many attempts to reduce fat content of ice cream by using fat replacers or components imitating fat. However, the major problem of using fat replacers is low sensory quality of reduced fat ice cream. In this study, double emulsion method was used for reducing the fat content of ice cream. It was possible to reduce fat content of ice cream to 2.8% by means of double emulsion method was possible without affecting ice cream quality adversely.Double emulsion as a new technique to form ice cream with reduced fat content without changing quality characteristics as compared to regular fat content ice cream.

Rheological and sensory properties of fat reduced vanilla ice creams containing milk protein concentrate (MPC)

The purpose of this research was to evaluate the effect of various concentrations (0, 2, 4 and 6 %) of MPC on the physicochemical and sensory properties of low fat (2 %) and light (5 %) vanilla ice creams. The total solid (TS), pH, acidity, protein contents and caloric values of ice cream mixes were measured as well as their rheological behaviors and apparent viscosities. Sensory attributes including coldness, firmness, viscosity, smoothness, mouth coating, melting rate and overall acceptance (OA) were evaluated on final ice cream samples. The TS, pH and acidity values of the ice cream mixes were in the ranges of 29.01–36.64, 6.33–6.46 and 0.29–0.42 % respectively. By increasing the MPC content the pH and caloric values decreased whereas the TS, protein, acidity and consistency coefficient values increased. The rheological results showed that all samples had pseudoplastic behavior. Sensory analysis disclosed that by increasing the MPC content in both light and low fat ice creams the viscosity, mouth coating, smoothness, firmness and OA increased, while the coldness and melting rate decreased significantly. It could be concluded that using MPC in light and low fat ice creams could effectively increase their protein content, decrease their caloric values and improve their sensory attributes.

The effect of genotypical and phenotypical variation in taste sensitivity on liking of ice cream and dietary fat intake

Emerging evidence suggests fat can be perceived as a taste. G-protein coupled receptors as well as CD36, a fatty acid translocase, have been proposed to be involved in fat perception. Therefore, differences in number of receptors and genotype of CD36 have both been proposed to influence inter-individual fat taste perception. Fungiform papillae density (FPD) and PROP taster status are phenotypes related to receptor number. Previous authors have proposed an association between such phenotypes and CA6 (gustin) genotype, because the latter influences receptor cell proliferation. The effect of these factors on fat perception, preference and intake, requires further investigation. Therefore, the main aim of this study was to investigate the effects of taste sensitivity, including both genotypic and phenotypic variation, on liking of ice cream and dietary fat intake. Participants (n=136) age 18–55years were recruited in the UK. Hedonic liking results demonstrated that liking for ice cream was significantly affected by the fat content of the sample, and by demographic factors (gender, ethnicity, age) but not by the consumers CD36 rs1761667 or CA6 rs2274333 genotype, PROP taster status nor FPD. However, categorising taste sensitivity from participant responses to salt taste alone (rather than to salt and PROP) found significant differences, with low salt perceivers liking the high fat (20%) ice cream substantially more than medium- and high salt perceivers. This indicated that increased taste sensitivity reduced liking of high fat. Cluster analysis highlighted that one group of consumers (18%) liked higher fat ice cream, whereas another (30%) liked lower fat ice cream compared to the 52% of consumers that liked ice cream regardless of fat content. There was a significant association between these groups and salt taste sensitivity. Concerning recorded dietary intake, the high-fat liker group were found to have substantially higher dairy product consumption compared to high-fat dislikers. Fat intake as a percentage of total energy intake was significantly related to CA6 genotype, however the minor allele frequency at rs2274333 is too low to draw firm conclusions within this study population.

Coconut and sunflower oil ratios in ice cream influence subsequent food selection and intake

The effect of coconut oil (CO, containing mainly medium chain triglycerides - MCTs) and sunflower oil (SO, containing mainly long chain triglycerides - LCTs) used as fat source (10% fat ice cream) in different ratios (25% CO and 75% SO - 25CO:75SO, 50% CO and 50% SO - 50CO:50SO, 75% CO and 25% SO - 75CO:25SO) was investigated to assess differences in appetite and ad-libitum (evening and snack) food intake using a single blind design. 36 healthy female participants consumed a fixed portion (150g) of ice cream 45min before an ad-libitum dinner and snacks. Appetite sensations were tracked across the day. Participants ate significantly less fat after 75CO:25SO than 25CO:75SO (p=0.007) and there was also a trend for lower fat intake in this condition as compared to 50CO:50SO (p=0.068). High fat savoury snack intake significantly decreased after 75CO:25SO in comparison with both 25CO:75SO (p=0.038) and 50CO:50SO (p=0.008). Calorie intake from snacks was also found to be significantly lower after 25CO:75SO and 50CO:50SO than 75CO:25SO (p=0.021 and 0.030 respectively). There was no effect of condition on appetite or desire ratings over the day. Eating a standard portion of ice cream containing different ratios of MCTs and LCTs can modestly influence acute food selection and intake, with MCTs manifesting their effect earlier and LCTs later due to differences in the absorption and metabolism of these lipids. However, the differences evident in the present study were small, and require further research before firm conclusions can be drawn.

The effect of inulin on the physicochemical properties and sensory attributes of low-fat ice cream

The aim of this study was to investigate the feasibility of replacing the ice cream fat with inulin to produce a low-fat ice cream with prebiotic properties. For this purpose, inulin (2, 3 and 4%, w/w) was added to the low-fat ice cream and the physicochemical and sensory properties of the resultant ice creams were compared with those of control ice cream (containing 10% fat) and the inulin-free low-fat ice cream. The composition, pH and acidity of the ice cream mixes were measured and the melting rate, colour and texture of the frozen ice cream samples were examined. The results indicated that the low-fat ice creams had a significantly lower melting rate in comparison with the control. Inulin addition caused the adhesiveness and hardness of the low-fat ice creams to decrease significantly compared with inulin-free low-fat ice cream.

Effect of Partial Fat Replacement by Whey Protein, Oat, Wheat Germ and Modified Starch on Sensory Properties, Viscosity and Antioxidant Activity of Reduced Fat Ice Cream

Several studies are conducted to improve nutritional enrichment of ice cream. The aim of the present study was to produce healthy ice cream by partial replacement of fat with whey protein (WP), dietary fibers (oat (OT) and wheat germs (WG)) and modified starch (MS). Reduced fat ice cream (8% fat) was prepared as control. Healthy reduced fat ice cream was prepared by replacing 1% and 2% of fat with WP, OT, WG and MS. The fat replacement with OT and WG increased the fiber content of ice cream. In addition, ice cream from all treatments characterized by a significant great free radical scavenging activity when compared with control, especially when fat was replaced with WG, WP and OT, respectively. The sensory evaluation of ice cream revealed an enhancement of flavor when fat was replaced with 1% WP and OT and 2% WP (P < 0.05 vs. control). The modified starch treatments (1% and 2%) showed the highest viscosity followed by OT (2%) treatment (P < 0.05). In conclusion, these results showed that dietary fibers (OT & WG), WP and MS could be used to replace fat in ice cream and to give a healthy reduced fat ice cream with high fiber content and with high antioxidant activity.

تأثیر صمغ های گوار و دانه ریحان بر ویژگی های فیزیکی بستنی نیم چرب و کم چرب

امروزه، ارتباط مصرف زیاد چربی با بیماری های مختلف شناخته شده است. بنابراین، افراد جامعه مصرف فراورده های غذایی کم چرب را به انواع با چربی کامل ترجیح می دهند. هدف این تحقیق بررسی اثر صمغ های گوار، دانه ریحان و مخلوط 50:50 آن ها بر خصوصیات بستنی کم چرب (5/2درصد) و نیم چرب (5 درصد) در مقایسه با نمونه شاهد پرچرب (10درصد) بود، بدین منظور اثرات این صمغ ها به عنوان جایگزین چربی در سطوح مختلف (35/0، 45/0، 5/0 و 55/0 درصد) بر ویژگی های فیزیکی نمونه ها شامل ویسکوزیته ظاهری، سرعت ذوب، ضریب افزایش حجم، pH، دمای خروج از بستنی ساز و کدورت مورد ارزیابی قرار گرفت. با کاهش چربی، ویسکوزیته ظاهری کاهش، سرعت ذوب و ضریب افزایش حجم افزایش یافت، اما با افزودن صمغ به عنوان جایگزین چربی و افزایش غلظت آن، روند معکوسی در این سه ویژگی دیده شد.

Processing Properties and Chemical Composition of Low Fat Ice Cream Made from Camel Milk Using Natural Additives

Processing Properties and Chemical Composition of Low Fat Ice Cream Made from Camel Milk Using Natural Additives

The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream

In the present paper, the functionality of basil seed gum (BSG), guar gum (GG) & their blend (MGB, 50:50), at the concentration of 0.35, 0.45, 0.50 and 0.55%, related to the rheological, physical and sensory characteristics of low fat ice cream (2.5% fat) was compared with full fat sample (10%) as control. Shear thinning and thixotropic behaviors of all mixes were well described by Herschel–Bulkley and second-order structural kinetic models, respectively. The results showed that BSG and MGB, by producing high consistency coefficient (k), yield stress (τ0), thixotropy rate constant (k), extent of thixotropy (η0/η∞) and low flow behavior index (n) values, provided satisfactory rheological properties in low fat ice cream. Fat reduction resulted in some defects which to some extent compensated by increasing levels of fat replacers. BSG & MGB exhibited a more shear-sensitive thixotropic nature than GG mixes and strongly favored perception of creaminess which was more than full fat mixes in some concentrations. In addition, they depressed the coldness and coarseness perception of low fat mixes. Addition of BSG reduced the meltdown rate and extent of melting at all concentration compared to the GG and MGB mixes, which two latter gum systems showed almost equal value of these properties. Furthermore, significant correlation between the values of melting rate data and rate of breakdown parameters of the mixes was observed. The results presented herein showed that BSG and its blend with GG are very suitable fat replacers/stabilizers for low fat ice cream.

Role of potato and tapioca in low fat ice cream

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

Role of potato and tapioca in low fat ice cream

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

Some quality attributes of low fat ice cream substituted with hulless barley flour and barley ß-glucan.

The purpose of this paper is to investigate some quality attributes of low fat ice cream (LFIC) substituted with hulless barley flour (HBF) and barley ß-glucan (BBG). The methodology included in this paper is based on adding HBF (1, 2, 3 and 4%) as a partial substitution of skim milk powder (SMP) and BBG (0.40%) as a complete substitution of carboxy methyl cellulose (CMC). All mixes and resultant ice cream samples were evaluated for their physicochemical properties as well as the sensory quality attributes.The results indicated that substitution of SMP with HBF significantly increased total solids (TS), fat and crude fiber, while crude protein and ash significantly decreased in ice cream mixes. BBG exhibited the same manner of control. Specific gravity was gradually increased with adding HBFand BBG in the mixes and therefore the overrun percent was significantly changed in the resultant ice cream. Adding HBF in ice cream formula led to significant decrease in acidity with higher freezing point and the product showed higher ability to meltdown. BBG treatment showed the same trend of control. Values of flow time and viscosity significantly increased with increasing HBF in the ice cream mixes, but these values significantly decreased in BBG mix. The time required to freeze ice cream mixes was decreased with increasing the ratio of HBF but, increased in BBG treatment. The substitution of SMP with 1 and 2% HBF significantly (P≤0.05) enhanced sensory attributes of ice cream samples. While, BBG treatment achieved mild score and acceptability.

Evaluation of Total Fatty Acid Profiles of Two Types of Low-Fat Goat Milk Ice Creams

Effects of frozen-storage on fatty acids profiles and basic nutrient contents of two types of low-fat caprine milk ice creams were investigated during 0, 2, 4, 8 weeks of storage at -18°C. Two types of the experimental low-fat soft-serve goat ice creams were manufactured using whole (full-fat) milk and 2% fat goat milk with addition of commercial powdered vanilla flavor pre-mix containing 0.25% fat (Alpha Freeze, D466-A9047, Tampa, FL, USA). Fatty acid concentrations were quantified using a Thermo Electronic gas chromatography (GC)-MS (Model TRACE GC Ultra, Austin, TX, USA) equiped with an automatic sampler (Model AS-3000, Thermo Electronic Co.). The results showed that fat content was the only basic nutrient component exhibited the difference between the two types of ice creams, while no other components have shown differences between the two low-fat ice creams during the storage periods. The level of lauric acid (C12:0) was the highest among all 16 fatty acids, followed by palmitic (C16:0), linoleic (C18:1), and myristic acid (C14:0). The high levels of the medium chain fatty acids (C12:0 and C14:0) might have been derived from the goat milk as well as the palm oil asa part of the ingredients in the commercial ice cream premix. Among long chain fatty acids, palmitic acid (C16:0) was the highest, followed by oleic acid (C18:1) and stearic acid (C18:0). All of the long chain fatty acids contents were significantly higher (P < 0.05 or 0.01) in whole milk ice cream than those in 2% fat ice cream, except for the C22:0 and C24:00 acids. It was concluded that mean levels of the individual fatty acids in the caprine ice creams were significantly influenced by the types of milk fat used in the ice creams, but not by storage periods and storage × fat type interaction effects.

Utilization of Buttermilk in Low Fat Ice Cream Making

Utilization of Buttermilk in Low Fat Ice Cream Making

국내 제조공장에서 생산된 아이스크림류의 미생물학적 오염실태 조사

In this study, the bacteriological survey was examined on ice creams at manufacturing factories in Korea during the summer season of 2011. The nineteen selected among 166 samples by preliminary test were col- lected from 11 different manufacturing factories in four major manufacturers in May 2011. Samples from ice milk, ice creams, sherbets, and non milk fat ice creams were tested for the total aerobic bacteria, coliform bacteria, and five food borne pathogens, respectively. The results showed that the coliforms including E. coli O157:H7, Salmonella spp., Sta- phylococcus aureus, Clostridium perfringens, and Listeria monocytogenes were not detected on all the ice creams. The total aerobic bacteria of the packed samples examined ranged between 2.5 × 10 3 and 5.5 × 10 5 cfu/g. One ice cream, two sherbets, and four ice milk samples exceeded the acceptable limits of total aerobic bacteria according to the Korean standards for ice cream (1.0 × 10 5 cfu/g) and others (5.0 × 10 4 cfu/g). The levels of these microorganisms from ice creams were higher in three original equipment manufacturers than seven self-manufacturers. Three of ten ice creams (30.0%), three of six ice milks (50.0%), and one of two sherbets (50%) exceeded the acceptable limits of total aerobic bacteria, respectively. The personnel hygiene procedures with chocolate and vanilla chip addition from the manufacturing process were the main sources of the microbial contamination of stick-bar type ice creams when being produced in a factory. Improvement of the hazard analysis critical control points (HACCP) system should be introduced into the ice cream factory to improve the microbial quality of the ice cream products in Korea.

Development of technology for manufacture of ragi ice cream.

Ragi (Finger millet) improves the nutritional value of ice cream by enhancing the iron and fibre content. Caramel flavoured medium fat ice cream (6% fat) was prepared by addition of gelatinized malted ragi flour roasted in butter (MRB) @ 8%, 9% and 10% by weight of mix and compared with control (C) i.e. vanilla ice cream containing 10% fat. The overall acceptability score of product prepared using 9% MRB was statistically (P > 0.05) at par with the C, hence, it was selected. In the next part of the study, ragi ice cream was prepared using 4 different flavours viz. vanilla, mango, chocolate and caramel. Chocolate flavoured ragi ice cream was adjudged as best, followed by mango, caramel and vanilla ice cream. The iron and fibre content of chocolate flavoured ragi ice cream was found to be 12.8ppm and 1.36% respectively. vs. 1.5ppm and 0.18% respectively in control (C). Heat shock treatment as well as storage up to 30days had no adverse effect on the sensory quality of the chocolate flavored ragi ice cream. Incorporation of finger millet in ice cream resulted in reduction in the amount of stabilizer used and effectively functioned as fat replacer in ice cream.