Effects of Fat Replacers and Stabilizers on Rheolog ical, Physicochemical and Sensory Properties of Reduced-fat Ice Cream

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.