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Rheological, physical, and sensory properties of non‐fat ice creams as affected by selected fat replacers
Author(s) -
Poursani Parisa,
Razavi Seyed M. A.,
Mazaheri Tehrani Mostafa,
Javidi Fatemeh
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15010
Subject(s) - ice cream , food science , rheology , sensory system , chemistry , fat substitute , psychology , materials science , composite material , cognitive psychology
This paper deals with the effect of Balangu Shirazi seed gum (BSSG) and whey protein concentrate (WPC) as fat replacers at different concentration levels on the rheological, physical, and sensory properties of non‐fat ice creams (0.4% fat) in comparison with a full‐fat sample (10% fat). All samples exhibited typical shear thinning behavior. The removal of fat resulted in some defects which improved by using BSSG and WPC. Accordingly, the apparent viscosity (0.11–0.28 Pa.s), hardness (30.93–98.40 g), creaminess (2.6–4.6), and sensory acceptance (4.3–5.8) increased, and the melting rate (0.61–1.10 g/min) and coarseness (2.6–6.3) decreased by increasing the concentration of selected fat replacers. Practical applications There is a desire for consumers to reduce caloric intake while satisfying their demand for sweet and creamy desserts such as ice cream. In this regard, Balangu Shirazi seed gum (BSSG), as a new natural hydrocolloid, has excellent functional properties reducing the destructive effects of ice crystals growth on ice cream structure and quality. Also, whey protein concentrate (WPC), as a by‐product of cheese production, contains all amino acids that the human body needs. It has also proven to be a functional ingredient for improving ice cream texture. Therefore, the practical application of this study is the production of non‐fat ice cream with desired quality attributes and high nutritive value.