Volume 18, Issue 112 (2021)                   FSCT 2021, 18(112): 97-112 | Back to browse issues page


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Poursani P, Razavi S M A, Mazaheri Tehrani M. Effect of selected fat replacers on textural, physical and sensory properties of non-fat ice cream. FSCT 2021; 18 (112) :97-112
URL: http://fsct.modares.ac.ir/article-7-28557-en.html
1- Food science and Technology Department, Ferdowsi University of Mashhad, Mashhad, Iran.
2- Food science and Technology Department, Ferdowsi University of Mashhad, Mashhad, Iran. , s.razavi@um.ac.ir
Abstract:   (1872 Views)
The aim of this research is to evaluate the effects of Balangu Shirazi seed gum (BSSG) (0.3, 0.4, 0.5 %) and whey protein concentrate (WPC) (0, 2.5, 5 %) as fat replacers at different concentration levels on the textural, physical and sensory properties of nonfat ice cream (0.4 % fat) in comparison with control sample (10 % fat). All samples exhibited typical shear thinning behavior. The removal of fat resulted in some defects which improved by using BSSG and WPC. By increasing the concentration of selected fat replacers, hardness (30.93-98.40 g), creaminess (2.6-4.6), and sensory acceptance (4.3-5.8) increased, and the melting rate (0.61-1.10 g/min) and coarseness (2.6-6.3) decreased.
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Article Type: Original Research | Subject: food industry engineering
Received: 2018/12/24 | Accepted: 2020/11/28 | Published: 2021/06/6

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