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Use of fat replacers in the production of reduced‐calorie vanilla ice cream
Author(s) -
Aykan Vildan,
Sezgin Emel,
GuzelSeydim Zeynep B.
Publication year - 2008
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.200700277
Subject(s) - ice cream , food science , inulin , fat substitute , chemistry , flavor , low calorie , chewiness , vanillin
The purpose of this research was to determine the effects of different fat replacers on the sensory and texture attributes of vanillin‐flavored ice cream. Inulin is a fairly new fat replacer which has been proven to be a health promoter. Two vanilla ice cream formulations were produced using different ratios of inulin and Simplesse® as fat replacers to provide better flavor and textural properties. Aspartame and acesulfam‐K were used as sweeteners in the low‐calorie ice creams. Sensory and instrumental analyses were used to evaluate the texture quality of light (4.55%) (control group), low‐fat (2%) and fat‐free vanilla ice creams. The experimental mixes were significantly more viscous than the control mix due to the water binding capacity of carbohydrate‐ and protein‐based substances. The texture scores of the ice creams (sensory evaluation) paralleled the viscosity values. Ice creams manufactured with fat replacers were free of cooked‐milk flavor. The energy value of ice cream was reduced compared to full‐fat ice cream (207 kcal/100 g): by 75% for non‐fat ice cream, 71% for low‐fat ice cream and 41% for light ice cream. An increase in total solids in the mix resulted in better texture, a lower melting rate and better shape retention.