Improving the Quality of Low-Fat Ice Cream Using Some Fat Replacers | ||||
| Annals of Agricultural Science, Moshtohor | ||||
| Article 57, Volume 59, Issue 5, 2021, Page 463-472 PDF (436.28 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/assjm.2021.195018 | ||||
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| Author | ||||
M. E. Shenana 
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| Dairy Sci., Dept., Fac., of Agric., Moshtohor, Benha University, Egypt | ||||
| Abstract | ||||
| Low-fat ice cream was made by partial replacement of buffaloes' milk fat with different fat replacers, Milk fat was standardized to 2% to meets consumers demand for low energy foods. Five treatments of low-fat ice cream i. e. (T1 inulin, T2 maltodextrin, T3 modified starch, T4 whey protein concentrate powder (WPCP) and T5 oat). However, control full-fat ice cream mix (C1) was standardized to 6% fat, 16% sugar, 11.0% MSNF, 0.4% stabilizer and 0.08% vanilla. Control low-fat made with the same mix of full-fat except fat was 2% (C2). The mixes and the resultant ice cream of different treatments and control were analyzed for chemical composition; rheological properties, overrun, microbiological quality as well as they were sensory evaluated. All the treatments were accepted by the panelists except the low-fat (C2) as it was a control without fat replacers. The best treatment was (C2) maltodextrin as it achieved the total panelist scores as the full fat (C1), followed by (T1). Caloric values of different recipes were calculated. | ||||
| Keywords | ||||
| Low-fat ice cream; Inulin; maltodextrin; modified starch; wpcp; oat | ||||
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