Low-fat Ice Research Articles

Fabricating soy protein hydrolysate/xanthan gum as fat replacer in ice cream by combined enzymatic and heat-shearing treatment

Soy protein hydrolysates (SPH) and their blends with xanthan gum (SPH/XG), produced via a combination of enzymatic hydrolysis and heat-shearing treatment, were used as fat replacers in the production of reduced fat ice cream. The physicochemical properties of soy protein isolate (SPI) and its hydrolysates with 1% (SPH1) and 5% degree of hydrolysis (SPH5) were characterized. The results suggested that enzymatic hydrolysis produced a lower average molecular weight (Mw), particle size, viscosity, and water holding capacity compared with SPI, but increased the solubility, oil holding capacity, and foaming capacity. The particle size of the SPH5/XG fat replacer was significantly reduced by enzymatic hydrolysis and heat-shearing treatment. In addition, the incorporation of XG could stabilize the composite system, as indicated by rheology measurement. The sensory properties of ice creams were correlated with the physicochemical measurements. The results illustrated that 50% fat-substituted ice cream with SPH5/XG (96:4) had an appearance, taste, and texture similar to that of 10% full fat ice cream, and the overall performance was acceptable among the low-fat ice cream samples. Therefore, SPH/XG treated by enzymatic hydrolysis and microparticulation is an alternative choice as a fat replacer in typical ice cream production.

Physicochemical and sensory properties of low fat fibre enriched ice cream

Ice cream is a very favourite dairy product among all sections of the people because of its palatable nature and nutritious nature. The use of new ingredients fat replacement is a new concept and is finding wide application in the food industry recently. In this regard, a study was carried out to prepare low fat fibre enriched ice cream by incorporating inulin and fructo-oligosaccharides. Different treatments of fibre enriched ice cream prepared by incorporating inulin or fructo-oligosaccharides at 0, 3, 5 and 7 per cent levels. The mean values of pH and titratable acidity of control and treatment ice cream after preparation and during the 5 weeks storage period at -230 C showed no significant difference. However, a highly significant (P < 0.01) difference was noticed in specific gravity, viscosity, melt down and over run values between different ice cream with a proportional increase to the increase in percent of inulin and fructo-oligosaccharides. Among the different ice cream prepared, the low fat fibre enriched ice cream with 3% inulin and low fat ice cream with 3% fructo-oligosaccharides recorded the highest scores for appearance, sweetness, flavor and overall acceptability, comparable to that of control. Dietary fibre inclusion at 7% level in the ice cream recorded higher viscosity, specific graity, meltdown and over run in comparison with the low fat control 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.

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.

Response surface optimization of low-fat ice cream production by using resistant starch and maltodextrin as a fat replacing agent.

In this research, maltodextrin (0, 1 and 2% w/w) and resistant starch (0, 1 and 2% w/w) were used in the formulation of low-fat ice cream (4% fat) and their effects on the physicochemical and sensory properties were investigated. The optimum levels of maltodextrin and resistant starch were determined by response surface methodology. Increment of maltodextrin and resistant starch increased acidity, viscosity, melting rate, time of dripping and overrun but decreased melting rate of ice cream. Results showed that the incorporation of maltodextrin and resistant starch at 0 and 2% w/w respectively, resulted into ice cream with suitable viscosity, melting rate, first dripping time, overrun and acidity.

Increasing retention of vitamin D3 in vitamin D3 fortified ice cream with milk protein emulsifier

This study aimed to develop vitamin D3 fortified ice cream by incorporating vitamin D3 in an emulsified form using milk protein as emulsifier. Physicochemical stability of vitamin D3 emulsions using different milk protein emulsifiers including nonfat dry milk, sodium caseinate (Na-Cas), and whey protein isolate was investigated. Emulsion using Na-Cas had the smallest oil droplet size and the lowest creaming index throughout the storage time (P < 0.05) and was selected to fortify in full-fat, reduced-fat, and low-fat ice creams at 250 IU per serving. Vitamin D3 retention in each ice cream was determined after 0, 7, 14, 28 and 56 d of storage at −20 °C. The results indicated that the emulsified form of vitamin D3 remarkably improved vitamin D3 stability in all ice cream formulations.

Combined effects of low-fat ice cream supplemented with probiotics on colon microfloral communities and their metabolites during fermentation in a human gut reactor

This study aimed to investigate the combined effects of low-fat ice cream supplemented with Lactobacillus casei 01 and Lactobacillus acidophilus LA5 on modulating of colon microbiome using an in vitro gut model. The microbial metabolite contents (i.e. short-chain fatty acids, lactic acid and ammonia) and colon microbes (i.e. lactobacilli, bifidobacteria, clostridia, fecal coliforms and total anaerobes) during experiment run were assessed. After administration, when compared to pure low-fat ice cream, the probiotic-low-fat ice creams, especially those with added L. casei 01 cells, were found to have significantly enhanced production of beneficial microbial metabolites viz. acetate, propionate, butyrate and lactic acid in proximal and distal colon vessels, whereas the toxic ammonia levels apparently decreased. Accordingly, based on the profiles of colon microflora, most treatments were shown to stimulate the maximal counts of colon lactobacilli and bifidobacteria, while other harmful microbes such as clostridia and fecal coliforms gradually declined. Therefore, this study may suggest that low-fat ice cream supplemented with both probiotics could provide a beneficial impact on human health.

The Effect of Dairy Products Subgroups Consumption on the Risk of Diabetes: A Systematic Review and Meta-Analysis

Context: There is no global consensus on the issue that what dairy subgroups can affect diabetes; thus, this meta-analysis aims to shed light on this matter. Evidence Acquisition: Main electronic databases such as Web of Science, Scopus, Science Direct, and PubMed, updated to March 2016, were investigated. All original articles from Prospective Cohort and Case-Cohort studies examining the relationship between dairy products subgroups consumption and the risk of diabetes were brought under consideration without any restrictions on age, gender, language, race, and publication year. To validate this study, the STROBE checklist was used. The indices of relative risk and rate ratio were reported using Random Effect Model. Results: Out of 1391 articles, 13 (covering 421,421 people) were introduced to the current meta-analysis. The findings showed that the consumption of yoghurt and cream has preventive effects on the risk of diabetes: Yogurt: relative risk = 0.74 (95% CI: 0.65, 0.84), rate ratio = 0.66 (95% CI: 0.63, 0.70); Cream: rate ratio = 0.86 (95% CI: 0.82, 0.91). Although the relative risk index showed that milk consumption diminishes the risk of diabetes by 11%, this relationship was not statistically significant: Milk: relative risk = 0.89 (95% CI: 0.82, 0.97), rate ratio = 1.07 (95% CI: 0.93, 1.24). This study also indicated that intake of low-fat milk, ice cream, and cheese has no impact on the incidence of diabetes: Cheese: relative risk = 0.92 (95% CI: 0.82, 1.04), rate ratio = 1.04 (95% CI: 0.93, 1.16); Low-fat milk: rate ratio = 0.93 (95% CI: 0.76, 1.14); Ice cream: rate ratio = 1.05 (95% CI: 0.93, 1.18). Conclusions: Due to the scarcity of studies related to some dairy subgroups, it is not possible to make a final judgment about their effects on the risk of diabetes; therefore, more studies need to be conducted on this issue.

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 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.

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

Production of a Functional Frozen Yoghurt Fortified with Omega-3 and Vitamin E

Frozen yoghurt can be regarded as a healthy alternative to plain ice cream. This study investigates the isolation and identification of beneficial bacterial isolates from Laban Rayeb. Three isolates were selected and identified, namely Lactobacillus acidophilus r1, Lactobacillus acidophilus r2 and Latctococcus lactis subsp lactis r3. Also results showed that Laban Rayeb isolates had an inhibition and bactericidal effects on the growth of some pathogenic microorganisms as Staphylococcus aureus; E.coli ATCC 25922 and Bacillus subtilis NCIB3610. Antagonistic effect of S. aureus and E.coli indicated more pronounced inhibitory effect than Bacillus subtilis especially for Lactobacillus acidophilus r2. Then Low-fat ice cream mix was fermented with probiotic supplemented; omega-3 & vitamin E with traditional starter culture and evaluated for culture survival, composition, and sensory characteristics of frozen product. The developed frozen yoghurt formulae were as follows: Formula 1 with no probiotics, Formula 2 containing 3%w/w of Lactobacillus acidophilus r2 which has shown significant promise in all probiotics characteristics, and Formula 3 containing 3% w/w of probiotic strain (Lactobacillus acidophilus r2); with 2% ω-3 with vitamin E. The survival rate of probiotic in Formula 2 and Formula 3 after 4 weeks was higher than 106 CFU/ ml, the number regulated by FDA for the probiotic products. Formula 3 was containing 39.13±1.13 μg/ g alpha tocopherols after 4 weeks under freezing conditions. Sensory evaluation was carried out among 10 panelists, using the 9-point hedonic scale method for food acceptance. Formula 1, 2, and 3 obtained the mean score of 7.45, 7.98 and 8.01, respectively.

The effect of ice cream formulation on palatability and rate of eating

Current commercial ice cream formulations vary greatly in both ingredients and price but few published studies have reported the effect of ice cream formulation on consumer responses. The aim of this study was to use a microstructural approach to examine eating behaviour and responses to two ice creams that differed in their microstructures and physical properties. Participants ate ice cream ad libitum in the laboratory, during which the amounts eaten were covertly recorded using the Sussex Eating Pattern Monitor (SIPM) and appetite and sensory ratings were taken. Participants consumed either a high fat or low fat ice cream that was presented without labels and they attended three test days to assess the possibility that learning about the properties of the ice cream might occur. There were no main effects of either ice cream or test day for any of the variables tested: sensory ratings, total intake, appetite and pleasantness ratings during the session. The results suggest that from a consumers perspective there is very little that separates ostensibly very different ice cream formulations on oral properties (taste and mouth feel) and that these assessments of consumers are not modified by learning over three days.