Orange fiber as a novel fat replacer in lemon ice cream

Crizel, Tainara de Moraes; Araújo, Rubilene Ramos de; Rios, Alessandro de Oliveira; Rech, Rosane; Flôres, Simone Hickmann

doi:10.1590/fst.2014.0057

Cited by 60 publications

(66 citation statements)

References 30 publications

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“…4b). Similar results were related by Crizel et al (2014) who found that the taste of ice creams were adversely affected by the reduction of fat content and adding orange fiber. The effect of maltodextrin on sensory parameters also was observed.…”

Section: Sensorial Analysissupporting

confidence: 87%

“…Similar changes in color parameters were reported by Dervisoglu and Yazici (2006) and Crizel et al (2014) using citrus fiber as an ingredient in ice cream.…”

Section: Physicochemical Analysis Of Ice Creamssupporting

confidence: 84%

“…Dervisoglu and Yazici (2006) using citrus fibers obtained overrun between 39 and 22% with the lowest values in ice cream with higher fiber content. Crizel et al (2014) observed that the ice cream with fibers used as a substitute for fat had lower overrun values (17.3%) compared to control ice cream (54.5%).…”

Section: Physicochemical Analysis Of Ice Creamsmentioning

confidence: 87%

“…This made that the food industries spend develop alternative products with modified composition, i.e. removing or limiting the presence of some compounds harmful to health (Salem et al 2005;Crizel et al 2014).…”

Section: Introductionmentioning

confidence: 99%

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Cassava derivatives in ice cream formulations: effects on physicochemical, physical and sensory properties

et al. 2017

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In the present study, the effects of derivatives of cassava, maltodextrin and bagasse, on the physicochemical, physical and sensory properties of ice creams were investigated. The content of cassava maltodextrin increased significantly the content of carbohydrate and total soluble solids and decreased lipids content. The effect of cassava bagasse was more pronounced than the maltodextrin on physical and sensory parameters. Increased percentage of cassava bagasse in formulation led to decrease of overrun, melting and luminosity, but increased hardness and unfreezable water. Sensory attributes were mainly influenced by cassava bagasse inclusion. The results suggested the potential use of cassava derivatives in ice cream formulations. Ice creams with low percentage of cassava bagasse (1.5) and intermediate values of cassava maltodextrin (3.65%) had good nutritional, technological and sensorial acceptance.

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Section: Sensorial Analysissupporting

confidence: 87%

“…Similar changes in color parameters were reported by Dervisoglu and Yazici (2006) and Crizel et al (2014) using citrus fiber as an ingredient in ice cream.…”

Section: Physicochemical Analysis Of Ice Creamssupporting

confidence: 84%

Section: Physicochemical Analysis Of Ice Creamsmentioning

confidence: 87%

Section: Introductionmentioning

confidence: 99%

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Cassava derivatives in ice cream formulations: effects on physicochemical, physical and sensory properties

et al. 2017

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“…Consumers are increasingly demanding nutritional and functional properties for maintaining and improving health and wellbeing (Ros-chumillas, belissario, Iguaz, & Lopez, 2007). The growing demand for specific diets is a challenge to the food industry in developing alternative formulations, without the use of compounds with harmful health effects (Crizel, Araujo, Rios, Rech, & Flôres, 2014;Salem, Fathi, & Awad, 2005), which should be equally tasty and present similar characteristics to traditional foods (Cruz, Antunes, Sousa, Faria, & Saad, 2009). This demand makes attractive the production of ice cream containing special ingredients with nutritional and physiological properties (Aboulfazli, Shori, & Baba, 2016).…”

Section: Introductionmentioning

confidence: 99%

Impact of Natural and Artificial Sweeteners Compounds in the Sensory Profile and Preference Drivers Applied to Traditional, Lactose‐Free, and Vegan Frozen Desserts of Chocolate Flavor

Medeiros

Filho

Bolini

2019

Journal of Food Science

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The study developed traditional and light chocolate‐flavor frozen dessert formulations, aimed at the general public, lactose intolerants, and vegans, and evaluated influences on quantitative sensory profiles and consumer acceptance with the replacement of sucrose by sweeteners in low‐calorie versions. Twelve samples with different matrices were studied, sweetened with sucrose, sucralose, and stevia. The ideal concentration of sucrose (9%: dairy samples and 15%: vegan samples) was determined by the JAR scale. The sweetness equivalence was determined by the magnitude estimation method. The physical–chemical parameters were evaluated: pH, overrun, melting, and texture. The sensory profile evaluated through Quantitative Descriptive Analysis (QDA). The QDA data were correlated with acceptance data by partial least squares regression (PLS). The results showed that the substitution of traditional milk by lactose‐free milk in the formulation did not change the characteristics of the chocolate ice cream. The use of sweeteners presented differences for milk flavor, bitter taste, bitter residual, and melting. The use of stevia extract was characterized by the presence of bitter taste, residual sweet and bitter that inhibited the perception of milk flavor, but not directly impacting the acceptance by consumers. The sucralose presented a profile closer to the sucrose, presenting lower intensity for the undesirable attributes such as bitter taste and residual bitter. There was no significant difference in the use of soy or rice protein in vegan versions, however, the use of sweeteners and body agents negatively impacted consumers' acceptance by attenuating the flavor of vegetable protein and raising gummy coating during the melting. Practical Application This study shows the development and sensory profile of frozen chocolate desserts. Traditional and modified samples have also been produced for consumers with dietary restrictions such as vegans, vegetarians, lactose intolerants, and diabetics. Throughout the sensory and statistical analysis, it was identified how to replace sucrose by the natural glycoside sweetener of steviol, as well as the impact on the sensory profile and the acceptance of the different formulations. The results found may provide important information for researchers in food industries who need to produce frozen chocolate desserts for vegans, vegetarians, lactose intolerant, and diabetic consumers. Stevia and sucralose were good substitutes for sucrose in the formulation of frozen desserts without lactose, but not in vegan versions (with rice and soy protein).

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Unfolding the potential of dragon fruit (Hylocereus spp.) for value addition: A review

Tarte

Singh

Dar

et al. 2023

eFood

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Dragon fruit (DF) or Pitaya (Hylocereus spp.) a member of Cactaceae family is gaining popularity in the market for consumption of fresh fruit due to its highly attractive fruit color with nutritional and immense bioactive potential that reduces blood sugar level, cholesterol, prevention of liver injuries, cancer, and so forth. In commercial market valorized products of DFs are available. The processing of edible and nonedible parts of DF is of immense significance to prepare nutritionally rich value‐added products and concurrently reducing the challenges occurring due to waste generation and spoilage. This review paper provides detailed insights of DF processing into different value‐added products, its medicinal benefits, bioactive potential, and the physico‐chemical changes occurring in DF during processing such as drying, fermentation, extraction, and so forth.

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Orange fiber as a novel fat replacer in lemon ice cream

Cited by 60 publications

References 30 publications

Cassava derivatives in ice cream formulations: effects on physicochemical, physical and sensory properties

Cassava derivatives in ice cream formulations: effects on physicochemical, physical and sensory properties

Impact of Natural and Artificial Sweeteners Compounds in the Sensory Profile and Preference Drivers Applied to Traditional, Lactose‐Free, and Vegan Frozen Desserts of Chocolate Flavor

Unfolding the potential of dragon fruit (Hylocereus spp.) for value addition: A review

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