Effect of fat content on the physical properties and consumer acceptability of vanilla ice cream

Ice cream is a complex food matrix that contains multiple physical phases. Removal of 1 ingredient may affect not only its physical properties but also multiple sensory characteristics that may or may not be important to consumers. Fat not only contributes to texture, mouth feel, and flavor, but also serves as a structural element. We evaluated the effect of replacing fat with maltodextrin (MD) on select physical properties of ice cream and on consumer acceptability. Vanilla ice creams were formulated to contain 6, 8, 10, 12, and 14% fat, and the difference was made up with 8, 6, 4, 2, and 0% maltodextrin, respectively, to balance the mix. Physical characterization included measurements of overrun, apparent viscosity, fat particle size, fat destabilization, hardness, and melting rate. A series of sensory tests were conducted to measure liking and the intensity of various attributes. Tests were also conducted after 19 weeks of storage at −18°C to assess changes in acceptance due to prolonged storage at unfavorable temperatures. Then, discrimination tests were performed to determine which differences in fat content were detectable by consumers. Mix viscosity decreased with increasing fat content and decreasing maltodextrin content. Fat particle size and fat destabilization significantly increased with increasing fat content. However, acceptability did not differ significantly across the samples for fresh or stored ice cream. Following storage, ice creams with 6, 12, and 14% fat did not differ in acceptability compared with fresh ice cream. However, the 8% fat, 6% MD and 10% fat, 4% MD ice creams showed a significant drop in acceptance after storage relative to fresh ice cream at the same fat content. Consumers were unable to detect a difference of 2 percentage points in fat level between 6 and 12% fat. They were able to detect a difference of 4 percentage points for ice creams with 6% versus 10%, but not for those with 8% versus 12% fat. Removing fat and replacing it with maltodextrin caused minimal changes in physical properties in ice cream and mix and did not change consumer acceptability for either fresh or stored ice cream.     

Textural analysis of fat reduced vanilla ice cream products

Sensory and instrumental analyses were used to evaluate the texture of regular (10%), light (5%), low fat (2.5%) and fat free vanilla (0.4%) ice creams. The light, low fat and fat free ice cream were prepared using a modified pea starch as the fat replacement ingredient. Two processing trials with continuous commercial-like process conditions were undertaken. While the sensory attributes of the light sample were comparable to the regular vanilla ice cream, the trained sensory panel rated the low fat and fat free ice creams to have lower viscosity, smoothness and mouth coating properties. Instrumentally determined apparent viscosity data supported the sensory data. There was good correlation between the instrumentally determined firmness values and the sensory results for firmness. The use of modified starch as a partial fat replacer in vanilla ice cream was demonstrated.     

The effect of using a whey protein fat replacer on textural and sensory characteristics of low-fat vanilla ice cream

The purpose of this research was to evaluate the texture of regular (12%), low fat (6%), and fat-free vanilla (0.5%) ice creams by sensory and instrumental analyses. The low fat and fat free ice cream were prepared using a whey protein based fat replacer (Simplesse ^® 100) as the fat replacement ingredient. Two processing trials with continuous commercial-like process conditions were undertaken. Sensory analyses disclosed that ice creams containing 6% of fat replacer in place of or with milk fat had no demonstrable effect on vanillin flavour. While the sensory attributes of the low fat samples were comparable to the regular vanilla ice cream, the trained sensory panel rated the fat free ice cream to have lower viscosity, smoothness and mouth coating properties. Instrumentally determined apparent viscosity data supported the sensory data. Compared with the fat replacer, milk fat significantly increased the fresh milk and cream flavours of the ice cream. Results emphasized the importance of fat as a flavour modifier and the improvement of texture by addition of Simplesse ^® 100.     

Rheological and sensory attributes of cream caramel desserts containing fructooligosaccharides as substitute sweeteners

The objectives of this research were to substitute (10–50%) sucrose with fructooligosaccharides (FOS) in cream caramel dessert and to study the rheological and sensory characteristics of the gels produced. Small deformation experiments showed that the substitution of sucrose with FOS led to a decrease in the solid character of the gels. Moreover, samples in which sucrose was substituted with 20% and 30% FOS exhibited lower gel strength, and sample containing 30% FOS showed more than three times lower gel strength than that with 100% sucrose. However, all samples, albeit fluids, already had a substantial gel‐like character at high temperature. According to large deformation experiments, the strength and rigidity of all samples increased with storage time. The values for both parameters were greater for the samples containing 100% and 90% sucrose. Triangle tests were performed for sensory evaluation. Panellists did not find significant differences in terms of sweetness when sucrose was substituted up to 30%. Storage was significant only for the sample with 100% sucrose, as the sensory characteristics of the sample with 10% FOS were not affected.     

各种甜味料的特性及其在冰淇淋生产中的应用

阐述了各种甜味料的特性及其在冰淇淋中的应用。     

The effect of inulin on the physicochemical properties and sensory attributes of low-fat ice cream

The aim of this study was to investigate the feasibility of replacing the ice cream fat with inulin to produce a low-fat ice cream with prebiotic properties. For this purpose, inulin (2, 3 and 4%, w/w) was added to the low-fat ice cream and the physicochemical and sensory properties of the resultant ice creams were compared with those of control ice cream (containing 10% fat) and the inulin-free low-fat ice cream. The composition, pH and acidity of the ice cream mixes were measured and the melting rate, colour and texture of the frozen ice cream samples were examined. The results indicated that the low-fat ice creams had a significantly lower melting rate in comparison with the control. Inulin addition caused the adhesiveness and hardness of the low-fat ice creams to decrease significantly compared with inulin-free low-fat ice cream.     

Influence of hazelnut flour and skin addition on the physical, chemical and sensory properties of vanilla ice cream

The effect of hazelnut flour (1.5, 3 and 4.5%) and hazelnut kernel skin (1, 2 and 3%) on the physical, chemical and sensory properties of vanilla ice cream was examined. All samples were analysed for pH, titratable acidity, total solids, nitrogen, fat, ash, overrun, viscosity, meltdown, Hunter L‐, a‐ and b‐values, flavour, body and texture, and appearance. The samples with hazelnut flour exhibited higher pH, nitrogen, ash, viscosity, and L‐, flavour, body and texture, and appearance values than the samples with kernel skin. Samples with hazelnut flour and skin can be added to the ice cream mix to produce a non‐fat ice cream at 3% and 1% levels in combination with maltodextrin, respectively.     

Effects of different vanilla extraction methods on sensory and colour properties of vanilla ice creams during storage

The effects of enzyme assisted vanilla extract (EAVE), traditional vanilla extract made from the same mature vanilla beans and commercial vanilla extract, adjusted to 0.1% vanillin concentration, on the sensory and colour properties of vanilla ice cream were studied. For the production of 1 kg of ice cream, vanilla extracts contributed 5 mg of vanillin but each extract contributed different amounts of non‐vanillin flavour compounds. Flavour and odour parameters of ice creams did not show changes during 3 weeks of storage while colour parameters decreased in ice cream made with EAVE from the first day of manufacture. When EAVE was used, it produced a whiter colour in the ice cream, which was found to be less stable from the second week of storage. This observation was confirmed with the measurement of L and chroma colour parameters.     

小麦麸脂肪替代品对冰淇淋质构的影响

研究了小麦麸脂肪替代品对冰淇淋质构的影响。结果表明,随着脂肪替代度的增加,冰淇淋的硬度、凝聚性降低;粘附性、弹性、胶性增大,但总体上没有对冰淇淋的质构造成太大的不利影响。     

软冰淇淋粉中脂肪含量测定不确定度评定

目的建立软冰淇淋粉中脂肪测定的不确定度评定方法,为简化评定方法和提高检测质量提供依据。方法分析碱水解法测定软冰淇淋粉中脂肪的不确定度的分量及其来源,并通过计算各分量的不确定度得出检测结果的合成标准不确定度。结果由不确定度的评定可知,对实验结果最主要的影响因素是称量各分量,其次为实验重复性,鼓风干燥箱温度变化对实验结果影响最小。本实验测得软冰淇淋粉中脂肪含量为(10.5±0.2)g/100 g(置信概率P=95%,包含因子k=2)。结论实验时要提高称量各分量的准确性,应在合适的操作环境使用称量天平,选择合适的精度和量程并且校准合格,尽量减少由这些因素导致的不确定度。     

Blends of delactosed permeate and pro-cream in ice cream: Effects on physical,textural and sensory attributes

Various blends of delactosed whey permeate (DLP) and pro-cream, a by-product of microfiltration during whey protein isolate production, were made and assessed for application in ice creams as a source of protein and fat. These blends were compared with control ice cream containing nonfat dried milk (NFDM) as the primary source of protein. Textural properties of ice creams were influenced by partial replacement of NFDM with DLP-pro-cream blends. Compared with control ice cream, those containing DLP-pro-cream blends showed similar mean ice crystal size, relatively higher melt rate, and reduced fat destabilization. Melt rate (based on linear portion of melting curve) correlated well with the fat globule size distribution or extent of fat destabilization. In sensory analysis, ice creams containing the DLP-pro-cream blends (30:70 and 50:50) were slightly less accepted by panelists than the control ice cream for most of the attributes, with an off-flavor more noticeable with increasing DLP content.     

Time-intensity analysis and acceptance test for traditional and light vanilla ice cream

The time-intensity profile and acceptance of traditional and light vanilla ice creams were determined in this study. Six samples of commercial Brazilian vanilla ice cream of three different brands, in traditional and light versions, were evaluated. The analysis of variance (ANOVA) and Tukey's means test were applied using SAS software and the Internal Preference Mapping was prepared using the XLStat software. The time-intensity analysis with 10 trained judges and three repetitions revealed a bitter taste in one traditional sample (TRA3) and a residual bitter taste in two light samples (LIG1 and LIG3), which were less accepted (p ≤ 0.05) by the consumers (averages acceptance 5.2 and 5.3, respectivelly). A residual sweet taste was identified in one light sample (LIG2), however this does not affect the acceptance of LIG2 and was preferred by the consumers. In the acceptance test (9-centimeter linear hedonic scale) with 117 consumers, flavor and texture were the attributes that influenced consumer acceptance (overall liking), and only brand 2 (TRA2 and LIG2) obtained good acceptance (averages 6.0 and 6.4, respectivelly) for both samples. Sample LIG2 was the preferred sample according to the Internal Preference Mapping. Sucralose and sorbitol showed to be the most appropriate sweetener system, in relation to aspartame and sodium cyclamate to replace sucrose in ice cream. The development of the time-intensity sensory profile and data from the acceptance tests obtained in the assessment of the traditional and light ice creams on the market could help the ice cream industry to adopt procedures to improve the quality and delineate new advertising strategies.     

以果胶为基质的脂肪替代品对冰淇淋品质的影响

以果胶为基质的脂肪替代品替代冰淇淋中的脂肪,随着脂肪替代率的增加,冰淇淋浆料黏度和膨胀率增大,抗融化率下降,硬度增大.不同替代比例制得的低脂冰淇淋的各项感官指标均与中脂冰淇淋无显著差异;当替代全部脂肪时,所制得的无脂冰淇淋也有较好的感官接受性.     

Effects of milk fat, cocoa butter, or selected fat replacers on flavor volatiles of chocolate ice cream

Selected volatile compounds of chocolate ice creams containing 0.6, 4.0, 6.0, or 9.0% milk fat or containing 2.5% milk fat, cocoa butter, or one of three fat replacers (Simplesse, Dairy Lo, or Oatrim) were analyzed by gas chromatography and gas chromatography-mass spectrometry using headspace solid-phase microextraction. The headspace concentration of most of the selected volatile compounds increased with decreasing milk fat concentration. Fat replacers generally increased the concentration of volatiles found in the headspace compared with milk fat or cocoa butter. Few differences in flavor volatiles were found between the ice cream containing milk fat and the ice cream containing cocoa butter. Among the selected volatiles, the concentration of 2,5-dimethyl-3(2-methyl propyl) pyrazine was the most highly correlated (negatively) with the concentration of milk fat, and it best discriminated among ice creams containing milk fat, cocoa butter, or one of the fat replacers.