Response surface optimization of low-fat ice cream production by using resistant starch and maltodextrin as a fat replacing agent

Abstract

In this research, maltodextrin (0, 1 and 2% w/w) and resistant starch (0, 1 and 2% w/w) were used in the formulation of low-fat ice cream (4% fat) and their effects on the physicochemical and sensory properties were investigated. The optimum levels of maltodextrin and resistant starch were determined by response surface methodology. Increment of maltodextrin and resistant starch increased acidity, viscosity, melting rate, time of dripping and overrun but decreased melting rate of ice cream. Results showed that the incorporation of maltodextrin and resistant starch at 0 and 2% w/w respectively, resulted into ice cream with suitable viscosity, melting rate, first dripping time, overrun and acidity.

Development of camel and cow's milk, low‐fat frozen yoghurt incorporated with Qodume Shahri (Lepidium perfoliatum) and cress seeds (Lepidium sativum) gum: Flow behavior, textural, and sensory attributes' assessment

“…The seed‐water slurry was stirred with an electric stirrer throughout the entire extraction period (1.5–3.5 hr); then, the seeds were discarded, and remained gum slurry was dried to overnight by oven at 50 ± 1°C. The obtained powder was milled and sieved by using a mesh 18 sifter to get the same particles then packed and stored in cool and dry conditions (Azari‐Anpar, et al., 2017; Razavi et al., 2011).…”

“…5 at speed 100 rpm at 5°C. To determine the rheological behavior of samples, shear rate and shear stress values (at rotation speeds of 10–200 rpm) were calculated using obtained data from the viscometer according to Mitchka's equations (Azari‐Anpar, Khomeiri, et al., 2017; Azari‐Anpar, et al., 2017; Rezaei et al., 2011). The Power Law model (Equation 1), Herschel–Bulkley model (Equation 2), and Casson model (Equation 3) were used to calculate the consistency index ( k ), the flow behavior index ( n ), yield stress ( τ 0 ), and correlation coefficient ( R 2 ) of samples.…”

Utilization of jamun pomace as functional ingredients to enhance the physico‐chemical and sensory characteristics of ice cream

“…Ice cream mixtures were filled in batch freezer ice cream machine for freezing and mixing. After the freezing into an ice cream maker the product was collected from the developed mixture and overrun were calculated with the following formula (Azari et al, 2017).…”

“…Ice cream is world-famous high-vital emulsified milk sweets made from air cells milk fat, colloidal protein, fortifiers (Ghandehari, Barzegar, Gavlighi, Sahari, & Mohammadian, 2020;Pintor, Escalona, & Totosaus, 2017), stabilizers, emulsifiers, sweeteners, and colors (Cavender & Kerr, 2020;Panwar, Shubhashini, & Kapoor, 2019). It is one of the most commonly offered and enjoyed by youngsters and other age people around the world (Ayar, Siçramaz, Ozturk, & Ozturk, 2018;Azari, Khomeiri, Ghafouri, & Aghajani, 2017;Caniyilmaz, Uçarkuş, & Karaman, 2016). Ice cream is a delicious, healthy, and nutritious set of milky things which provides approximately 2.5% to 4.9% protein, 7% to 13% fats, 20.3% starches, 12% to 20% other sugars, 0.2 to 0.5% stabilizers, emulsifiers and aromas, 26% to 40% total solids, and 65%-72% water (Bajwa, Huma, Ehsan, Jabbar, & Khurram, 2003;Deosarkar, Kalyankar, Pawshe, & Khedkar, 2016;Fiol et al, 2017;Syed, Anwar, & Rizwan, 2018).…”

Assessment of Melting Kinetics of Sugar-Reduced Silver Ear Mushroom Ice Cream under Various Additive Models

“…These ice cream products include fiber-enriched, prebiotic, low fat, 2 of 14 and low sugar foods [3][4][5][6][7][8]. This is because the formulation affects ice cream quality characteristics, such as sensory properties, freezing behavior, and melting properties [9][10][11]. The addition of stabilizers primarily improves the smooth texture, decreases the melting rate of the mixture, and promotes the formation of large ice and lactose crystals [12].…”