Beta
ManageSearchChatDiscover
106364

Physicochemical and Sensory Properties of Low-Fat Ice Cream Made with Inulin and Maltodextrin as Fat Replacers. الخواص الفيزيائية والکيميائية والحسية للمثلجات القشدية منخفضة الدهن

Article

Last updated: 04 Jan 2025

OverviewSimilar Items

Subjects

-

Tags

-

Abstract

This study was performed to formulate and evaluate a low-fat, reduced-calories soft serve ice cream using inulin or maltodextrin as a fat replacer. Six batches of ice cream mixes with different fat content (2, 4, and 6%) was prepared by partial replacement of milk fat with either inulin or maltodextrin at levels of 2, 4, and 6% (w/w). A control batch was made with 8% milk fat without adding any fat alternatives. The chemical composition and physicochemical properties of ice cream mixes were determined. A sensory evaluation was also performed on the final products initially and monthly during storage at -18°C for two months. The results indicated that the use of either maltodextrin or inulin as a fat replacer in `low-fat reduced-calorie ice cream formulations can improve the properties of these products. However, the type and level of fat replacer used affects differently on various physical properties such as density and viscosity. It has been also concluded that it was possible to formulate a low-fat, reduced-calorie ice cream with a healthier effect by adding inulin as a healthier fat replacer, alternative to maltodextrin. Good product was obtained with nutritional, technological, and sensory acceptance.

DOI

10.21608/jfds.2020.106364

Keywords

inulin, maltodextrin, Ice cream

Authors

First Name

H.

Last Name

Ateteallah

MiddleName

A.

Affiliation

Dairy Science Department,College of Agriculture, Sohag University, Sohag, Egypt.

Email

ateteallah@yahoo.com

City

-

Orcid

-

First Name

A.

Last Name

Abd-Alla

MiddleName

A.

Affiliation

Dairy Science Dept. Faculty of Agric. Sohag Univ. Egypt

Email

-

City

-

Orcid

-

First Name

A.

Last Name

Ateteallah

MiddleName

H.

Affiliation

Dairy Science Dept. Faculty of Agric. Sohag Univ. Egypt

Email

-

City

-

Orcid

-

First Name

Noha

Last Name

Hassan

MiddleName

A.

Affiliation

Dairy Science Dept. Faculty of Agric. Sohag Univ. Egypt

Email

-

City

-

Orcid

-

Volume

11

Article Issue

6

Related Issue

16085

Issue Date

2020-06-01

Receive Date

2020-05-05

Publish Date

2020-06-01

Page Start

151

Page End

156

Print ISSN

2090-3650

Online ISSN

2090-3731

Article File

JFDS_Volume 11_Issue 6_Pages 151-156.pdf

PDF . 871.6kB

Link

https://jfds.journals.ekb.eg/article_106364.html

Detail API

https://jfds.journals.ekb.eg/service?article_code=106364

Order

1

Type

Original Article

Type Code

886

Publication Type

Journal

Publication Title

Journal of Food and Dairy Sciences

Publication Link

https://jfds.journals.ekb.eg/

MainTitle

Physicochemical and Sensory Properties of Low-Fat Ice Cream Made with Inulin and Maltodextrin as Fat Replacers. الخواص الفيزيائية والکيميائية والحسية للمثلجات القشدية منخفضة الدهن المصنعة من الإنيولين والمالتودکسترين کبدائل للدهن

Details

Type

Article

Created At

22 Jan 2023