Functionality of Okra Gum as a Novel Carbohydrate-based Fat Replacer in Ice Cream

Aziz, Nurul Shahirah; Sofian-Seng, Noor-Soffalina; Yusop, Salma Mohamad; Kasim, Khairul Farihan; Razali, Noorul Syuhada Mohd

doi:10.3136/fstr.24.519

Cited by 14 publications

(10 citation statements)

References 53 publications

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“…Each panellist received a set of sample ballots (4 sheets) and the served vial was labelled with three random digits. The purpose of using random digit is to eliminate bias due to the order of presentation [2,26,27,28]. Before the sensory evaluation started, panellists were given verbal instructions about each attributes in the sensory ballots.…”

Section: Actual Testingmentioning

confidence: 99%

Effects of marbling on physical and sensory characteristics of ribeye steaks from four different cattle breeds

et al. 2021

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Objective: Marbling or intramuscular fat (IMF) has been widely reported to directly impact the sensory acceptance of meat. This study was carried out to determine the physical and sensory characteristics of ribeye, Longissimus dorsi (LD) (Longissimus dorsi; LD) steaks obtained from four different cattle breeds namely Wagyu, Angus, Brahman, and Malaysian local beef, the Kedah-Kelantan (KK). Methods: The degree of marbling was determined by using an established combined camera-image analysis technique while instrumental texture determination was carried out by using Warner-Bratzler Shear Force Analysis. Sensory evaluation of the beef steaks was performed following a Quantitative Descriptive Analysis (QDA) incorporating 10 trained consumer panellists. Results: Wagyu was found to possess the highest (p < 0.05) percentage of IMF at 33.90% and the lowest shear force (raw = 5.61 N/mm2; cooked = 14.72 N/mm 2) followed by Angus (20.87%), Brahman (12.17%%), and KK (p < 0.05,; 6.86%). The differences in sensory properties of the four steaks was evident, with Wagyu appearinged to be highly correlated with most sensory attributes measured namely sustained buttery, tooth-packing, chewiness, juiciness, tenderness, mouthfeel, oiliness, and overall acceptability. The Malaysian local beef, Kedah-Kelantan was found to be less acceptable (p < 0.05), although most of its sensory attributes were found similar (p > 0.05) in appearance, aroma, texture, juiciness, and flavour-related attributes to the cooked steak from Angus and Brahman. Conclusion: This present study demonstrated the role of intramuscular fat (IMF) in determining the quality and sensory acceptance of beef from different cattle breeds. Theise data have particularly provideds new information and further understanding on the physical and sensory quality of Malaysian local beef.

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Section: Actual Testingmentioning

confidence: 99%

Effects of marbling on physical and sensory characteristics of ribeye steaks from four different cattle breeds

et al. 2021

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“…As it can also be seen in Table 3, the CBLF-IC has an elastic modulus value similar to FF-IC with full-fat content (12.5%). Aziz et al [42] investigated the effect of adding okra gum on the rheological, textural, and melting properties of low-fat ice cream samples. It was stated that G' values were higher than G '' values for all ice cream samples.…”

Section: Rheological Properties Of Optimum and Control Ice Cream Mixturesmentioning

confidence: 99%

The Effect of Cold Press Chia Seed Oil By-Products on the Rheological, Microstructural, Thermal, and Sensory Properties of Low-Fat Ice Cream

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Tekin-Çakmak

Avcı

et al. 2021

Foods

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This study aimed to investigate the utilization of cold-pressed chia-seed oil by-products (CSOB) in a low-fat ice cream formulation as a fat replacer and stabilizer. In the study, ice cream emulsion mixtures were formulated by using 0.2–0.4% xanthan gum (XG), 2.5–12.5% fat, and 1–3% CSOB. Optimization was performed using the response surface methodology (RSM) and full factorial central composite design (CCD) based on the flow behavior rheological properties of the emulsions obtained from 17 different experimental points. All of the emulsion samples showed non-Newtonian shear-thinning flow behavior. The consistency coefficient (Κ) values of the emulsion samples were found to be 4.01–26.05 Pasn and were significantly affected by optimization parameters (p < 0.05). The optimum formulation was determined as 0.29% XG, 2.5% CSOB, 2.5% fat. The low-fat (LF-IC) and full-fat control samples (FF-IC) were compared to samples produced with an optimum formulation (CBLF-IC) based on the steady shear, frequency sweep, and 3-ITT (three interval thixotropy test) rheological properties, thermal properties, emulsion stability, light microscope images, and sensory quality. CBLF-IC showed similar rheological behavior to FF-IC. The mix of CBLF-IC showed higher emulsion stability and lower poly-dispersity index (PDI) value and fat globule diameters than those of FF-IC and LF-IC. The thermal properties of the samples were significantly affected by the addition of CSOB in an ice cream mix. CBLF-IC exhibited a lower temperature range (ΔT), enthalpy of fusion (ΔHf), and freezing point temperature (Tf) than those of FF-IC and LF-IC. While CBLF-IC exhibited a higher overrun value than other samples, it showed similar sensory properties to the FF-IC sample. The results of this study suggested that CSOB could be used successfully in low-fat ice cream production. This study also has the potential to gain new perspectives for the evaluation of CSOB as a fat substitute in a low-fat ice cream.

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“…Mayonnaise is more viscous and stable when smaller and finer size droplets of oil distribution and the ratio of dispersed phase to the continuous phase in an emulsion is achieved (Sahin & Sumnu, 2007). When an emulsion is subjected to some stressed environments such as freezing, heating or centrifugation it may break, causing the liquids to separate into the discrete phase (Aziz, Sofian‐Seng, Yusop, Kasim, & Mohd Razali, 2018; McClements, 2004). Drop coalescences follows by flocculation during storage may happen due to draining of continuous phase film between droplets and emulsifier holding the droplets ruptures; hence causing fat to separate and leads to decrease in viscosity as well as product rejection (Taub & Singh, 1997).…”

Section: Resultsmentioning

confidence: 99%

Development of carotenoid‐rich mayonnaise using Carotino oil

Haniff

Yahaya

Aziz

et al. 2020

J Food Process Preserv

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This study was conducted to produce innovative mayonnaise by Carotino oil and subsequently to determine its effect on the oxidative stability as well as sensory acceptance. Mayonnaise sample was formulated by (a) Carotino oil (MC), (b) mixture of palm oil and Carotino oil (MCS), and (c) palm oil (MS)—as control. The samples were then undergone accelerated oxidation test and analyzed for physical, chemical, and sensory attributes. The results show that accelerated oxidation treatment has reduced (p < .05) the color and viscosity of all mayonnaise. Chemical analysis for MC sample has the lowest iodine value (p < .05), high saponification value, low peroxide value, highest (p < .05) carotene content (ppm), and highest antioxidant activity (DPPH assay) (p < .05). Pearson correlation shows a significantly positive correlation between carotenoid content and antioxidant activity. Consumer test toward the mayonnaise samples showed good sensory results with only a significant difference in color attribute (p < .05). Practical applications The use of carotenoid‐rich oil (Carotino oil) to replace fat in food products has its advantage, as it increases the oxidative stability of the products. This is due to the fact that carotenoids are natural antioxidants found in palm oil. Aside from that, it provides color distinction toward the new product. The development of carotenoid‐rich mayonnaise in this work demonstrated the potential of such application.

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Functionality of Okra Gum as a Novel Carbohydrate-based Fat Replacer in Ice Cream

Cited by 14 publications

References 53 publications

Effects of marbling on physical and sensory characteristics of ribeye steaks from four different cattle breeds

Effects of marbling on physical and sensory characteristics of ribeye steaks from four different cattle breeds

The Effect of Cold Press Chia Seed Oil By-Products on the Rheological, Microstructural, Thermal, and Sensory Properties of Low-Fat Ice Cream

Development of carotenoid‐rich mayonnaise using Carotino oil

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