Mangaba (Hancornia speciosa Gomez) ice cream prepared with fat replacers and sugar substitutes

Santos, Glênio Guimarães; Silva, Mara Reis

doi:10.1590/s0101-20612012005000086

Cited by 10 publications

(11 citation statements)

References 19 publications

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“…The ice cream samples with added fiber had an average reduction of 51 % in the fat content compared to that of the control ice cream sample. This result was higher than the previously published results of Santos & Silva (2012), who found a fat content reduction of 41 % in mangaba (Hancornia speciosa Gomez) ice cream by adding Dairy-Lo (a whey protein concentrate) as a fat replacer. Akalin et al (2008) observed that substituting milk fat for inulin in ice cream yielded a fat reduction of 41 %.…”

Section: Chemical Parameterscontrasting

confidence: 77%

Orange fiber as a novel fat replacer in lemon ice cream

Crizel

Araújo

Rios

et al. 2014

Food Sci. Technol (Campinas)

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Section: Chemical Parameterscontrasting

confidence: 77%

Orange fiber as a novel fat replacer in lemon ice cream

Crizel

Araújo

Rios

et al. 2014

Food Sci. Technol (Campinas)

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“…It was evident from the results that there was a gradual increase in moisture content of the ice cream samples with respect to treatments ( T 0 − T 3 ). The change in moisture content was in conformity with the findings of Santos and Silva () who reported that replacement of fat and sugar in ice cream cause an increase in the moisture content.…”

Section: Resultssupporting

confidence: 91%

“…Reduction in total solid content was also observed by Santos and Silva (2012). According to Solar and Veiga (2001), replacement of milk fat caused a decrease in total solids and an increase in moisture content so more water is available to freeze and less over run of the ice cream.…”

Section: Effect Of Watermelon Seed Flour On Protein Content Of Ice mentioning

confidence: 93%

Impact of watermelon seed flour on the physico-chemical and sensory characteristics of ice cream

Qayyum

Huma

Sameen

et al. 2017

J Food Process Preserv

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The present work was carried out to study the impact of watermelon seed flour on the physico‐chemical, and sensory properties of ice cream. Four formulations (T0, T1, T2, and T3) were developed by substituting milk fat and solid‐not‐fat with watermelon seed flour at level of 0, 5, 10, and 15%, respectively. Results indicated that with the increase in watermelon seed flour proportion fat, protein, total solids, solid‐not‐fat and ash contents increased significantly while moisture, viscosity, meltdown and over run decreased significantly. Acidity and pH values decreased from 0.149% to 0.141% and 7.05% ± 0.02% to 6.65% ± 0.03%, respectively. Only a non‐significant effect of watermelon seed addition was detected on the firmness of ice cream (3.54 ± 0.15 to 3.45 ± 0.01). During 60 days of storage, pH and melting resistance decreased while acidity increased. On the other hand, non‐significant effect was seen on overrun of ice cream. Ice cream with 10% watermelon seed (T2) gained more sensory score as compared to others. Practical applications Food processing produced a lot of waste (peels and seeds) which is mostly dumped and create environmental hazard. To manage food waste and to overcome the problems of protein malnutrition and for the survival of food business, there is a need to utilize these wastes in a friendly way in the development of products. Consumer demands an ice cream which has good nutritional profile, low calories and less amount of saturated fat. With this regard, milk fat and solid‐not fat were substituted in ice cream using watermelon seed. Other than as a substitute of fat and protein, watermelon seed also provide desirable functional properties to ice cream. The physico‐chemical analysis revealed that ice cream nutritional profile as well as its quality parameters improved with the addition of watermelon seed flour.

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“…The overrun data for the other ice cream except the control group were lower than the values reported by Moraino and Alamprese [21] (35.7%-50.9%). On the other hand, Santos et al [22] reported that the overrun values of ice cream samples produced with different mixes were minimum 22.45% and maximum 48.28%. Botega et al [23] reported this rate between 32%-73.1% in their studies.…”

Section: Resultsmentioning

confidence: 97%

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2017

JFSE

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Mangaba (Hancornia speciosa Gomez) ice cream prepared with fat replacers and sugar substitutes

Cited by 10 publications

References 19 publications

Orange fiber as a novel fat replacer in lemon ice cream

Orange fiber as a novel fat replacer in lemon ice cream

Impact of watermelon seed flour on the physico-chemical and sensory characteristics of ice cream

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