Effect of polysaccharide-based fat replacer on the physicochemical and nutritional properties of ice cream

Lee , Kah Nyan (2013) Effect of polysaccharide-based fat replacer on the physicochemical and nutritional properties of ice cream. Universiti Malaysia Sabah. (Unpublished)

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Abstract

Ice cream with lower fat content and acceptable sensory properties were produced in this study using polysaccharide-based fat replacers, Nutrim oat bran (N) and Kappa carrageenan (K). They were used to substitute whipping cream (C) with 25%, 50% 75% and 100% of major fat used in production of ice cream. They were divided into three main categories, Nutrim with whipping cream, Kappa carrageenan with whipping cream and Nutrim with Kappa carrageenan to be compared with control that was produced using 20% of whipping cream. Proximate analysis, physicochemical testing and sensory evaluation were done on the end-products while microbiological testing was done to determine shelf life. Results showed significant (p>0.05) reduction for fat content from 20% to 45% for every 25% substitution of fat with Nutrim (N), 34% to 90% for every 25% substitution of fat with Kappa carrageenan (K) and 38% to 97% substitution of fat with mixtures of both fat replacers. There is also significant (p>0.05) increase in ash content. For every increase of 25% of fat replacer, there is an increase of approximately 96%, 98% and 94% of ash content for substitution of Nutrim (N), Kappa carrageenan (K) and mixtures of both respectively. For substitution of fat using mixtures of fat replacer, inter molecular interactions caused some differences in results obtained as compared to those single substituted samples. There is no significant difference (p<0.05) for physicochemical analysis indicating similar physicochemical properties and sensory properties of the samples containing fat replacers with control. Sensory evaluation showed that formulation 25K:75C (25% Kappa carrageenan and 75% whipping cream) was the best accepted sample. Fomulation 25K:75C had 86.25% less fat content, 92.08% more in ash, 2.87% more in moisture content and 4.81% lower total solid compared with control. Therefore, low fat ice cream with acceptable physicochemical properties and sensory properties able to be developed in this study. Besides, the two fat replacers used in this study are of potential to be used as substitution in production of ice cream which ice cream partially substituted with Kappa carrageenan (K) showed higher acceptance and lower fat content.

Item Type:Academic Exercise
Uncontrolled Keywords:ice cream, Kappa carrageenan, fat content, polysaccharide, Nutrim
Subjects:T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions:SCHOOL > School of Food Science and Nutrition
ID Code:9834
Deposited By:IR Admin
Deposited On:30 Oct 2014 14:44
Last Modified:30 Oct 2014 14:44

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