𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Use of fat replacers in the production of reduced-calorie vanilla ice cream

✍ Scribed by Vildan Aykan; Emel Sezgin; Zeynep B. Guzel-Seydim

Publisher
John Wiley and Sons
Year
2008
Tongue
English
Weight
208 KB
Volume
110
Category
Article
ISSN
1438-7697

No coin nor oath required. For personal study only.

✦ Synopsis

Abstract

The purpose of this research was to determine the effects of different fat replacers on the sensory and texture attributes of vanillin‐flavored ice cream. Inulin is a fairly new fat replacer which has been proven to be a health promoter. Two vanilla ice cream formulations were produced using different ratios of inulin and Simplesse® as fat replacers to provide better flavor and textural properties. Aspartame and acesulfam‐K were used as sweeteners in the low‐calorie ice creams. Sensory and instrumental analyses were used to evaluate the texture quality of light (4.55%) (control group), low‐fat (2%) and fat‐free vanilla ice creams. The experimental mixes were significantly more viscous than the control mix due to the water binding capacity of carbohydrate‐ and protein‐based substances. The texture scores of the ice creams (sensory evaluation) paralleled the viscosity values. Ice creams manufactured with fat replacers were free of cooked‐milk flavor. The energy value of ice cream was reduced compared to full‐fat ice cream (207 kcal/100 g): by 75% for non‐fat ice cream, 71% for low‐fat ice cream and 41% for light ice cream. An increase in total solids in the mix resulted in better texture, a lower melting rate and better shape retention.

📜 SIMILAR VOLUMES

Nutrient content of milk and milk produc
Nutrient content of milk and milk products: Vitamins of the B complex and vitamin C in retail creams, ice creams and milk shakes
✍ K John Scott; Dinah R Bishop 📂 Article 📅 1988 🏛 John Wiley and Sons 🌐 English ⚖ 321 KB

A study was undertaken to update and extend information on the watersoluble vitamin content of creams, ice creams and take-away milk shakes on retail sale in the UK. The concentration of water-soluble vitamins in cream reflected to varying extents the level of fat and the type of heat processing. Th

A further study of the use of date extra
A further study of the use of date extract “dibis” for mycological fat production in still and shaken cultures
✍ Kaiser Naguib; I. A. Al-Sohaily; A. S. Al-Sultan 📂 Article 📅 1973 🏛 John Wiley and Sons 🌐 English ⚖ 332 KB

## Abstract Fungal growth and fat formation on date extract “dibis” medium were poor and slow. Addition of corn‐steep liquor (c.s.l.) as a source of nitrogen and other nutritive substances led to a remarkable increase in growth and in fat yield. The fat content in fungal mycelium increased about 4

Used frying oils and fats and their util
Used frying oils and fats and their utilization in the production of methyl esters of higher fatty acids
✍ Ján Cvengroš; Zuzana Cvengrošová 📂 Article 📅 2004 🏛 Elsevier Science 🌐 English ⚖ 216 KB

From the point of view price and available capacity used frying oils or fats (UFO) represent an attractive raw material for the production of methyl esters (ME) of higher fatty acids as alternative fuels for diesel engines. If they are treated such that the required quality, with an acidity number u

Influence of skimmed milk concentrate re
Influence of skimmed milk concentrate replacement by dry dairy products in a low-fat set-type yoghurt model system. Use of caseinates, co-precipitate and blended dairy powders
✍ Guzm�n-Gonz�lez, Marta; Morais, Federico; Amigo, Lourdes 📂 Article 📅 2000 🏛 John Wiley and Sons 🌐 English ⚖ 153 KB 👁 2 views

Yoghurt forti®cation with caseinates, co-precipitate and blended dairy powders in a low-fat yoghurt model system was studied. These dairy products were characterised for pH, moisture, lactose, mineral and protein fractions. Milk proteins were characterised by polyacrylamide gel electrophoresis (SDS-