Effect of inulin on melting and textural properties of low-fat and sugarreduced ice cream: optimization via a response surface methodology

Pintor A., . and Escalona-Buendía H. B., . and Totosaus A., . Effect of inulin on melting and textural properties of low-fat and sugarreduced ice cream: optimization via a response surface methodology. pp. 1728-1734. ISSN 2231-7546

Ice cream is a dairy product with relatively higher fat and sugar content. In this work the simultaneously reduction of both butyric fat and sugar content in ice cream formulation via a response surface methodology was investigated. A rotatable central composite design (15 runs plus 5 central point replications) with different butyric fat sugar and inulin content was employed to study the effect on overrun viscosity melting and textural properties of ice cream. Higher apparent viscosity resulted in a more stable system with higher overrun where inulin controlled available water. The improvement in melting properties reflected the stable state of the air bubbles-emulsified fat-ice crystals matrix where the putative effect of inulin to retain water compensating solids and fat reduction retarded ice crystals melting. In instrumental texture inulin retained free water when butyric fat and sugar were reduced resulting in smaller ice crystals reflecting a softer texture. At the experimental conditions proposed inulin (3) as functional ingredient (soluble fiber and prebiotic) can be employed to reduce 30 butyric fat content and 12 sugar content in the formulation of low-fat reduced-sugar ice cream.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/24%20(04)%202017/(50).p...

Abstract

Ice cream is a dairy product with relatively higher fat and sugar content. In this work the simultaneously reduction of both butyric fat and sugar content in ice cream formulation via a response surface methodology was investigated. A rotatable central composite design (15 runs plus 5 central point replications) with different butyric fat sugar and inulin content was employed to study the effect on overrun viscosity melting and textural properties of ice cream. Higher apparent viscosity resulted in a more stable system with higher overrun where inulin controlled available water. The improvement in melting properties reflected the stable state of the air bubbles-emulsified fat-ice crystals matrix where the putative effect of inulin to retain water compensating solids and fat reduction retarded ice crystals melting. In instrumental texture inulin retained free water when butyric fat and sugar were reduced resulting in smaller ice crystals reflecting a softer texture. At the experimental conditions proposed inulin (3) as functional ingredient (soluble fiber and prebiotic) can be employed to reduce 30 butyric fat content and 12 sugar content in the formulation of low-fat reduced-sugar ice cream.

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Item Type:	Article
AGROVOC Term:	Inulin
AGROVOC Term:	Melting
AGROVOC Term:	Texture
AGROVOC Term:	Low fat foods
AGROVOC Term:	Reduced fat foods
AGROVOC Term:	Dairy products
AGROVOC Term:	Sugar content
AGROVOC Term:	Viscosity
AGROVOC Term:	Icecream
AGROVOC Term:	Physicochemical properties
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/23806

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