Using spray-dried sugar beet molasses in ice cream as a novel bulking agent |
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| Authors: | Betul Gizem Acan Omer Said Toker Tugba Aktar Faruk Tamturk Ibrahim Palabiyik Nevzat Konar |
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| Affiliation: | 1. Chemical Metallurgical Engineering Faculty, Food Engineering Department, Yıldız Technical University, Istanbul, 34210 Turkey;2. Faculty of Engineering, Food Engineering Department, Alanya Alaaddin Keykubat University, Antalya, 07450 Turkey;3. Chemical Metallurgical Engineering Faculty, Food Engineering Department, Yıldız Technical University, Istanbul, 34210 Turkey Döhler Food and Beverage Ingredients R&D Center, Karaman, 70100 Turkey;4. Agricultural Faculty, Food Engineering Department, Namik Kemal University, Tekirdağ, 59030 Turkey;5. Faculty of Engineering, Food Engineering Department, Siirt University, Siirt, 56100 Turkey |
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| Abstract: | In this study, it is aimed to investigate and evaluate the use of molasses which is a by-product of sugar production as a novel bulking agent in ice cream as a sugar replacer. Sugar beet molasses (75%) and 12 DE maltodextrin (25%) were converted into powder form by spray drying. Spray-dried sugar beet molasses (SDSM) was then used as a substitute of sugar in different ratios (0:100, 25:75, 50:50, 75:25 and 100:0) in the ice cream products. The increased amount of SDSM decreased the overrun, L*, whiteness index (WI) and melting behaviours and increased a*, b*, total phenolic content, consistency and viscosity. Meanwhile, thermal properties have not been affected by the use of SDSM (P < 0.05). The sensory findings have been particularly interesting especially when replacing above 50% sugar with SDSM, aroma, flavour and general acceptability decrease. According to the results of this study, substituting 25% of total sugar with SDSM as a bulking agent can decrease cost of the product and improve total phenolic content and some quality parameters without compromising sensorial properties. |
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| Keywords: | Ice cream maltodextrin molasses sugar |
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