Product Development of Reduced Fat Coconut Milk Ice Cream from Coconut Sugar for Health
Article Sidebar
Main Article Content
Abstract
The objectives of this study were to determine the effect of the ratio of whey protein isolate and two carbohydrate based fat replacers (ADS-SU 09 and inulin), at the levels of 1:4, 1:1, and 4:1, and to study the effect of using coconut sugar on the quality of reduced-fat coconut milk ice cream. The levels of substitute sucrose with coconut sugar we're 0:100, 25:75, 50:50, 75:25 and 100:0 It was found that combining whey protein isolate with carbohydrate-based fat replacer can improve some of the characteristics of reduced-fat ice cream. Viscosity and hardness decreased and ice cream smoothness increased. By reducing the amount of sucrose and adding coconut sugar, the overrun significantly increased. The amount of TSS, viscosity, and hardness of the ice cream remarkably decreased. Coconut milk ice cream using whey protein isolate with inulin at a 4:1 ratio and coconut sugar to sucrose ratio of 50:50 was the closest quality to the control formula (p≤0.05). The reducedfat coconut ice cream had total energy of 111.82 kcal, and energy from fat of 11.9 kcal. The chemical compositions of fat, protein, carbohydrate, moisture, and ash content were 2.05, 6.36, 18.62, 72.02, and 0.95, respectively.
Article Details
References
Akalin, A.S., Karagözlü, C. and Ünal, G., 2008, Rheological properties of reduced-fat and low-fat Ice cream containing whey protein isolate and inulin, Eur Food Res Technol. 227: 889-895.
Hatipoğlu, A. and Türkoğlu, H., 2020, A Research on the Quality Features of Ice Cream Produced Using Some Fat Substitutes, J. Food Science and Engineering. 10: 1-10.
Adapa, S., Dingeldein, H., Schmidt, K.A. and Herald, T. J., 2000, Rheological properties of ice cream mixes and frozen ice creams containing fat and fat replacers, J. Dairy Science. 83(10): 2224-2229.
Devereux, H.M., Jones, G.P., Maccormack, L. and Hunter, W.C., 2003, Consumer acceptability of low fat foods containing inulin and oligofructose, J. food science. 68(5): 1850-1854.
McClements, D.J., 2015, Reduced-Fat Foods: The complex science of developing diet-based strategies for tackling overweight and obesity, Advances in Nutrition. 6(3): 338S–352S.
Syed, Q.A., Anwar, S., Shukat, R. and Zahoor, T., 2018, Effects of different ingredients on texture of ice cream. J. Nutritional Health and Food Engineering. 8(6): 422-435.
Akbari, M., Eskandari, M.H., Niakosari, M. and Bedeltavana, A, 2016, The effect of inulin on the physicochemical properties and sensory attributes of low-fat ice cream. International Dairy Journal, 57, 52-55.
Moeenfard M. and Mazaheri Tehrani M., 2008, Effect of some stabilizers on physicochemical and sensory properties of ice cream type frozen yoghurt, American-Eurasian J. Agric. and Environ. Sci. 4(5): 584-589.
Syed, Q.A., Anwar, S., Shukat, R. and Zahoor, T. (2018). Effects of different ingredients on texture of ice cream. Journal of Nutritional Health and Food Engineering, 8(6), 422-435.
Fuangpaiboon, N. and Kijroongrojana, K. (2017). Sensorial and physical properties of coconut-milk ice cream modified with fat replacers. Maejo International Journal of Science Technology, 11(2), 133-147.
Trinidad, T. P., Mallillin, A. C., Sagum, R. S. and Encabo, R. R. 2010. Glycemic index of commonly consumed carbohydrate foods in the Philippines. Journal of Functional Foods 2: 271-274
Pon, S.Y., Lee, W.J. and Chong, G.H., 2015, Textural and rheological properties of stevia ice cream, International Food Research J. 22(4): 1544-1549.
Saentaweesuk, S. and Aukkanit, N., 2022, Effects of whey protein isolate and soy protein isolate as fat replacers on the physicochemical and sensory properties of low-fat chocolate ice cream, Burapha Sci. J. 27(1): 686-701.
AOAC., 2019, Official Methods of AOAC International. 21st ed, The Association of Official Analytical Chemists, Washington D.C.
Saentaweesuk, S. and Chaikham, P., 2023, Effect of whey protein isolate incorporated with various carbohydrate-based fat replacers on physicochemical and sensorial properties of low-fat chocolate ice cream, Food Research. 7(1) : 167–176.
Sharma, M., Singh, A.K. and Yadav, D.N., 2017, Rheological properties of reduced fat ice cream mix containing octenyl succinylated pearl millet starch, J. Food Sci Technol, 54(6): 1638–1645.
Akin, M.B., Akin, M.S. and Kirmaci, Z., 2007, Effect of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice cream, Food Chemistry. 104: 93-99.
Baer, R.J., Wolkow, M.D. and Kasperson K.M., 1997, Effect of emulsifier on the body and texture of low fat ice cream, J. Dairy Science. 80: 3123-3132.
Muse. M.R. and Hartal, R.W., 2004, Ice cream structure element that affect melting rate and hardness, J. Dairy Science. 87: 1-10.
Goff, H.D. and Hartel, R.W. (2013). Ice Cream. 7th ed. New York, USA: Springer.
Babu, A.S., Parimalavalli, R. and Mohan, R.J., 2018, Effect of modified starch from sweet potato as a fat replacer on the quality of reduced fat ice creams. Journal of Food Measurement and Characterization, 12, 2426–2434.
Yan, L., Yu, D., Liu, R., Jia, Y., Zhang, M., Wu, T. and Sui, W., 2021, Microstructure and meltdown properties of low-fat ice cream: Effects of microparticulated soy protein hydrolysate/xanthan gum (MSPH/XG) ratio and freezing time, J. Food Engineering. 291: 110291.
Rossa, P.N., Burin, V.M. and Bordignon-Luiz, M.T., 2012, Effect of microbial transglutaminase on functional and rheological properties of ice cream with different fat contents, LWT - Food Science and Technology. 48(2): 224-230.
EI-Zeini, H.M., EI-Abd, M.M., Metwaly, F.A., Zeidan, M.A. and Hassan, Y.F., 2016, Using whey protein isolate as a substitute of milk solid not fat on chemical and physico-chemical properties of ice cream. J. Food and Dairy Science. 7(2): 133-137.
Liu, R., Wang, L., Liu, Y., Wu, T. and Zhang, M., 2018, Fabricating soy protein hydrolysate/xanthan gum as fat replacer in ice cream by combined enzymatic and heat-shearing treatment. Food Hydrocolloids. 81: 39-47.
Ji-u, P., Rotarwut, B. and Pongpool, C., 2019, Effect of palm sugar on qualities of black jasmine GABA rice milk ice cream, Khon Kaen Agriculture J. 47 (suppl. 1): 685-690. (in Thai).