Abstract:
Current interests towards lowering fat content in f
ood products and producing
healthier and safer foods, have convinced ice cream
manufacturers to substitute milk fat
in ice cream with either carbohydrate or protein ba
sed fat replacers. In the present work,
reduced-fat ice cream (5%
fat) was produced using milk protein concentrate (
65%
) and
inulin as fat replacers (0, 2 and 4%
) as well as two types of commercial stabilizer-
emulsifier blends (Stab-IC80 and Stab-6924) at leve
ls of 0.3 and 0.4%
. Rheological,
physicochemical and sensory properties of ice cream
mix and final ice cream were
evaluated. All the mixes were pseudoplastic fluids
with apparent viscosity values
decreasing with increasing shear rate. Mix viscosit
y and consistency coefficient increased
while flow behaviour index decreasing by use of MPC
(Milk Protein Concentrate) and
inulin and as well with an increase in either type
of stabilizer level. Ice cream hardness
was not affected by type and amount of fat replacer
and stabilizer but overrun values
decreased with increasing MPC, inulin and stabilize
rs’ level in the product formulation.
In general, samples containing Stab-IC80 had greate
r values of overrun and melting
resistance than samples with Stab-6924. According t
o panel test results, the highest score
for sensory evaluation was given to sample containi
ng 2%
inulin.
Keywords:
Formulation, Quality, Reduced-fat ice cream, Stabi
lizer, Viscosity, Texture.
