Several studies are conducted to improve nutritional enrichment of ice cream. The aim of the present study was to produce healthy ice cream by partial replacement of fat with whey protein (WP), dietary fibers (oat (OT) and wheat germs (WG)) and modified starch (MS). Reduced fat ice cream (8% fat) was prepared as control. Healthy reduced fat ice cream was prepared by replacing 1% and 2% of fat with WP, OT, WG and MS. The fat replacement with OT and WG increased the fiber content of ice cream. In addition, ice cream from all treatments characterized by a significant great free radical scavenging activity when compared with control, especially when fat was replaced with WG, WP and OT, respectively. The sensory evaluation of ice cream revealed an enhancement of flavor when fat was replaced with 1% WP and OT and 2% WP (P < 0.05 vs. control). The modified starch treatments (1% and 2%) showed the highest viscosity followed by OT (2%) treatment (P < 0.05). In conclusion, these results showed that dietary fibers (OT & WG), WP and MS could be used to replace fat in ice cream and to give a healthy reduced fat ice cream with high fiber content and with high antioxidant activity.
Ice cream is a frozen dairy products composed of milk, sugar, stabilizer, emulsifier and flavoring. Ice cream is considered as a complex colloidal system with a unique structure depended on air bubbles and other structural compounds [
Dietary fibers include a group of heterogeneous food constituents such as celluloses, hemicelluloses, lignins, pectins, and seaweed. Dietary fibers can be found in different food sources such as oat, wheat, inulin and apple. Several studies show the physiological and nutritional aspects of dietary fibers. Therefore, different studies try to incorporate dietary fibers in several food products to increase their health benefits [
Whey and whey products have been used successfully in ice cream and other frozen dairy desserts for years. Whey proteins are a good source of essential amino acids and bioactive peptides. The incorporation of WP in ice cream shows an improvement in overrun, creaminess, smoothness and flavor [
Starch is a common plant polysaccharide carbohydrate, which consists of a very big number of glucose units. In order to enhance functional properties of starch, several studies have used different chemicals or enzymes to modify starch [
The objective of the present study was to determine the effects of partial replacement of fat with dietary fibers (oat and wheat germ), whey proteins and modified starch on viscosity, antioxidant activity and sensory evaluation of reduced fat ice cream.
The ingredients of ice cream mix included pasteurized cow’s milk and cream which obtained from El-Maray company, while skim milk powder, whey protein powder, modified starch, wheat germ, oat, granulated can sugar, glucose, gelatin and emulsifiers (Egg yolk) were obtained from the local markets in Buridah, Qassim.
The control reduced fat ice cream mix was prepared [
Ice cream samples were analyzed for their crude fiber according to the methods described in AOAC [
Ingredients (%) | Control | Treatments | |||||||
---|---|---|---|---|---|---|---|---|---|
1 % Fat Replacement | 2 % Fat Replacement | ||||||||
MS1 | WP1 | WG1 | OT1 | MS2 | WP2 | WG2 | OT2 | ||
Fat | 8 | 7 | 7 | 7 | 7 | 6 | 6 | 6 | 6 |
MSNF | 11 | 11 | 11 | 11 | 11 | 11 | 11 | 11 | 11 |
Sugar ( 66% sucrose + 33% glucose) | 16 | 16 | 16 | 16 | 16 | 16 | 16 | 16 | 16 |
Stabilizers (Gelatin) + Emulsifier (Egg yolk) | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 |
MS | - | 1 | - | - | - | 2 | - | - | - |
WP | - | - | 1 | - | - | - | 2 | - | - |
WG | - | - | - | 1 | - | - | - | 2 | - |
OT | - | - | - | - | 1 | - | - | - | 2 |
Total solids | 35.5 | 35.5 | 35.5 | 35.5 | 35.5 | 35.5 | 35.5 | 35.5 | 35.5 |
MSNF: milk solids not fat; MS: modified starch; WP: whey proteins; WG: wheat germ; OT: oat.
the pH measurement, about 100 g ice cream samples were melted at 5˚C then the pH was measured using a pH meter (model Jenway 3310). The overrun, was measured as described by Arbuckle [
The ability of the ice cream mixes to scavenge DPPH free radicals was determined by the method described by Blois [
Scavenging activity % = [(Absorbance of control − Absorbance of sample)/Absorbance of control] × 100
Measurements of apparent viscosity of aged ice-cream mixes were carried out according to Metwally [
The color of ice cream samples was measured using a colorimeter (Model Hunter Lab color Flex). The L, a, and b values were recorded, with L denoting lightness on a 0 - 100 scale from black to white; a, red (+) or green (−); and b, yellow (+) or blue (−) as described by Francis [
The sensory evaluation of the ice cream was judged by 10 experienced panelists from Department of Food Science and Human Nutrition, College of Agric. and Vet. Med., Qassim Univ., KSA using a score test. The ice cream samples were assessed for flavor (40), texture (30), color (15) and melting (15) using a report sheet according to Watts et al. [
Data were analyzed by one-way analysis of variance (ANOVA), followed by assessment of differences by Tukey’s post-hoc test. All statistical calculations were performed using SPSS version 16.0. Results were considered statistically significant at P > 0.05.
Data presented in
From
The addition of MS, WP, OT and WG resulted in a significant increasing in the crude fibers of ice cream compared to the control (
Ice cream from all treatments characterized by significantly greater free radical scavenging activity compared to the control, especially when wheat germ, whey protein and oat were added to ice cream, respectively. These findings are in harmony with those obtained by Ford-Martin [
The sensory scores of the ice cream samples are given in
Treatments | pH value | Overrun (%) | Meltdown (ml) | Crude fibers (%) | DPPH (%) |
---|---|---|---|---|---|
Control | 6.77 ± 0.06c | 75.00 ± 2.00a | 32.00 ± 2.50d | 0.062 ± 0.02e | 20.08 ± 4.44d |
1% Fat Replacement | |||||
MS1 | 6.82 ± 0.03bc | 36.00 ± 1.00de | 48.00 ± 2.80abc | 0.137 ± 0.04d | 33.30 ± 6.76c |
WP1 | 6.83 ± 0.04bc | 40.00 ± 2.00d | 30.00 ± 3.60d | 0.085 ± 0.01c | 70.75 ± 2.10ab |
WG1 | 6.78 ± 0.04c | 45.00 ± 1.00c | 43.00 ± 2.20c | 0.229 ± 0.05b | 78.86 ± 4.44a |
OT1 | 6.82 ± 0.03bc | 50.50 ± 0.80b | 36.00 ± 2.40d | 0.268 ± 0.02a | 64.09 ± 2.81b |
2% Fat Replacement | |||||
MS2 | 6.91 ± 0.03ab | 38.80 ± 0.40de | 55.00 ± 2.60a | 0.183 ± 0.03c | 42.95 ± 2.90c |
WP2 | 6.76 ± 0.02c | 47.60 ± 1.30c | 51.00 ± 3.30ab | 0.097 ± 0.02b | 71.33 ± 4.05ab |
WG2 | 6.86 ± 0.08bc | 35.40 ± 1.60e | 48.00 ± 1.60abc | 0.237 ± 0.06b | 80.12 ± 2.29a |
OT2 | 6.82 ± 0.04bc | 45.80 ± 1.10c | 44.00 ± 1.20bc | 0.298 ± 0.07a | 72.88 ± 1.90ab |
Data are the mean ± SE (n = 3), Mean values in the same column bearing the same superscript do not differ significantly (P > 0.05).
Treatments | Flavor (40) | Texture (30) | Color (15) | Melting (15) |
---|---|---|---|---|
Control | 27.44 ± 5.98b | 27.67 ± 3.04a | 14.01 ± 2.13a | 11.49 ± 2.82a |
1% Fat Replacement | ||||
MS1 | 32.22 ± 5.17ab | 23.44 ± 3.61a | 14.66 ± 1.32a | 9.33 ± 2.34a |
WP1 | 35.33 ± 2.40a | 26.67 ± 3.24a | 12.84 ± 2.01ab | 10.83 ± 2.58a |
WG1 | 34.22 ± 5.36ab | 24.22 ± 4.76a | 12.66 ± 3.60abc | 11.67 ± 2.34a |
OT1 | 35.44 ± 3.50a | 26.78 ± 4.27a | 12.33 ± 2.79abc | 11.67 ± 2.34a |
2% Fat Replacement | ||||
MS2 | 33.11 ± 5.18ab | 26.00 ± 4.12a | 14.01 ± 1.50a | 11.34 ± 3.27a |
WP2 | 35.11 ± 3.76a | 25.00 ± 5.96a | 12.00 ± 2.13abc | 11.67 ± 3.15a |
WG2 | 30.44 ± 3.64ab | 22.56 ± 3.17a | 9.33 ± 2.34c | 11.01 ± 2.13a |
OT2 | 29.89 ± 5.18ab | 25.00 ± 3.87a | 10.32 ± 1.59bc | 9.66 ± 2.49a |
Data are the mean ± SE, n = 10, Mean values in the same column bearing the same superscript do not differ significantly (P > 0.05).
lowered score for color. There was no significant effect of all treatments on texture and melting of the resultant ice cream. In line with other studies, the present results showed a good overall acceptability of the ice cream fortified with MS, WP, OT and WG [
Previously, addition of oat and wheat fibers to ice cream was characterized by a significant improvement of viscosity characteristic of the resultant ice cream. This improvement in viscosity could be likely induced by the presence of insoluble materials and high water retention ability of oat and wheat fibers ( [
increase in the yellowness of a syrup blend [
Based on the above results, it could be concluded that reduced fat ice cream could be prepared by 1% and 2% fat replacement with MS, WP, OT and WG. These additives showed an improvement of sensory properties as well as increasing antioxidant activity and fiber content of the final reduced ice cream product. Replacement of fat with MS improved viscosity and overrun of the resulted ice cream. Addition of WP improved flavor of the final ice cream. While addition of OT increased fiber content, the addition of WG showed the highest antioxidant activity of the resulted ice cream. Therefore, the results of the present study confirmed the possibility of producing healthy ice cream with lower fat content and with higher dietary fibers and antioxidant activity.
Samir A. Salem,Essam M. Hamad,1 1,Ihab S. Ashoush,1 1, (2016) Effect of Partial Fat Replacement by Whey Protein, Oat, Wheat Germ and Modified Starch on Sensory Properties, Viscosity and Antioxidant Activity of Reduced Fat Ice Cream. Food and Nutrition Sciences,07,397-404. doi: 10.4236/fns.2016.76041