Rheological, physical, and sensory properties of non-fat ice creams as affected by selected fat replacers

摘要

This paper deals with the effect of Balangu Shirazi seed gum (BSSG) and whey proteinconcentrate (WPC) as fat replacers at different concentration levels on the rheological,physical, and sensory properties of non-fat ice creams (0.4% fat) in comparisonwith a full-fat sample (10% fat). All samples exhibited typical shear thinning behavior.The removal of fat resulted in some defects which improved by using BSSG andWPC. Accordingly, the apparent viscosity (0.11–0.28 Pa.s), hardness (30.93–98.40 g),creaminess (2.6–4.6), and sensory acceptance (4.3–5.8) increased, and the meltingrate (0.61–1.10 g/min) and coarseness (2.6–6.3) decreased by increasing the concentrationof selected fat replacers.Practical applicationsThere is a desire for consumers to reduce caloric intake while satisfying their demandfor sweet and creamy desserts such as ice cream. In this regard, Balangu Shirazi seedgum (BSSG), as a new natural hydrocolloid, has excellent functional properties reducingthe destructive effects of ice crystals growth on ice cream structure and quality.Also, whey protein concentrate (WPC), as a by-product of cheese production, containsall amino acids that the human body needs. It has also proven to be a functionalingredient for improving ice cream texture. Therefore, the practical application ofthis study is the production of non-fat ice cream with desired quality attributes andhigh nutritive value.