EFFECTS OF FAT AND SUCROSE SUBSTITUTION ON ICE CREAM TEXTURE
 
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Pol. J. Food Nutr. Sci. 2002;52(2):35–39
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ABSTRACT
Effects of fat and sucrose substitution on physical and sensory properties of frozen desserts were evaluated. Reference ice cream and calorific-reduced frozen desserts were formulated with 54% and 75% reduction in fat content and with 50% reduction in sucrose content. Instant Stellara® fat substitute was used to substitute fat, polidextrose was used as the bulking agent and sucralose as a sweetener. Taste tests carried out by sensory evaluation panel revealed no significant differences in sensory textural attributes between reference samples and reduced fat and sucrose products. Instrumental evaluation of texture indicated significant differences in hardness, gumminess, springiness and cohesiveness of reference and modified products. The presence fat substitute had a significant effect on viscosity of melted ice cream. Substitution of 54 % fat with fat substitute and polidextrose resulted in 35 % reduction in the calorific value. The 75 % reduction of fat did not significantly decrease calorific value of product when compared to product with 54% substitution.
ISSN:1230-0322