A Research on the Quality Features of Ice Cream Produced Using Some Fat Substitutes

Abstract

The aim of this study was to determine some quality properties of fat-reduced ice creams produced using some fat substitutes: 10% fat ice cream was considered as the control group; 6% Simplesse®100 or 2% Maltrin040 was added as fat substitute to 7.5%, 5% and 2.5% fat ice cream. The organoleptic (firmness, melting resistance, structure, gumminess, melting in mouth, feeling in mouth, icy structure, smoothness, flavor, cream taste, milk powder taste, foreign taste, vanilla taste and general acceptability), physical (viscosity, overrun, melting rate and first drip time) and chemical (dry matter, fat, fat in dry matter, protein, pH, titration acidity and ash) properties of ice cream samples were investigated on the 1st, 7th, 15th, 30th, 60th and 90th days of the storage. According to results of the research, the viscosity of 7.5% fat ice cream Maltrin040 or Simplesse®100 added was higher than the control group. Moreover, decrease in fat adversely affected organoleptic properties of the ice cream. As a result of the findings, 7.5% fat ice creams 6% Simplesse®100 added can be recommended for ice creams to be produced by reducing fat ratio. In the near future, the production of ice-creams with fat substitutes at an industrial level will be of great importance for low-energy and vegetable fat dieters.