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The effect of inulin as a fat replacer on the quality of low‐fat ice cream
Author(s) -
Tiwari Anurag,
Sharma Harish Kumar,
Kumar Navneet,
Kaur Mandeep
Publication year - 2015
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12176
Subject(s) - ice cream , inulin , food science , fat substitute , chemistry , milk fat , viscosity , materials science , composite material , linseed oil
The influence of different levels of inulin as fat replacer on the quality of ice cream was investigated. Inulin was added at 2, 4 and 6% to replace milk fat and the experimental ice creams were compared to a control with 10% milk fat. The chemical composition, overrun, water activity, viscosity, melting rate, hardness and colour value were determined. Sensory properties of the ice cream samples were evaluated during storage. The overall acceptability of ice creams prepared with 2 and 4% substitution were similar to the control.