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Sensorial and physical properties of coconut-milk ice cream modified with fat replacers |
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| รหัสดีโอไอ | |
| Creator | Kongkarn Kijroongrojana |
| Title | Sensorial and physical properties of coconut-milk ice cream modified with fat replacers |
| Contributor | Nattavong Fuangpaiboon |
| Publisher | Maejo University |
| Publication Year | 2560 |
| Journal Title | Maejo International Journal of Science and Technology |
| Journal Vol. | 11 |
| Journal No. | 2 |
| Page no. | 133 |
| Keyword | coconut-milk ice cream, fat replacer, sensory evaluation |
| Website title | Maejo International Journal of Science and Technology |
| ISSN | 1905-7873 |
| Abstract | The effects of some fat replacers (carbohydrate-based fat replacers, namely inulin, maltodextrin and modified tapioca starch, or protein-based fat replacers, namely Simplesse 100 and Dairy LoTM) on the sensory and physical properties of reduced-fat (4%) and low-fat (2%) coconut-milk ice cream were investigated in comparison with a control containing 8% fat. All the ice cream mixes exhibited shear thinning characteristics as indicated by a flow behaviour index (n) of less than 1. The use of modified tapioca starch led to the most pronounced increase in the consistency index. All the fat replacers used tended to elevate the freezing point and glass transition temperature as well as the melting rate of the ice cream. The hardness of the low-fat ice cream was higher than that of the reduced-fat ice cream, except those with inulin and Dairy LoTM added. The physical properties of the ice cream samples were in agreement with their generic descriptive analysis data. Regardless of which fat replacer was used, the reduced-fat ice cream exhibited higher mouth-coating and coconut flavour, but lower iciness and a less skimmed-milk-powder-like flavour than did the low-fat ice cream (p<0.05). The reduced-fat ice cream with Simplesse 100 added exhibited the sensory characteristics (firmness, iciness, melt-down, mouth-coating, sweetness, coconut flavour and skimmed milk powder flavour) most similar to the control. However, acceptance test results showed that the reduced-fat ice creams with inulin, maltodextrin and Simplesse 100 added were not significantly different from the control in any of their attributes (p>0.05). For the low-fat ice cream, there were no significant differences in liking scores, except in respect of odour, between that with inulin added and the control (p>0.05). Therefore, inulin and Simplesse 100 can be used to replace fat in low-fat and reduced-fat coconut-milk ice cream production. |
