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

Document Type : Original Article

Authors

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

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

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.

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