Effect of Selected Fat Replacers on Textural, Physical and Sensory Properties of Non-Fat Ice cream

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POURSANI P.; RAZAVI S.M.A.; MAZAHERI TEHRANI M.

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Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2021 | Volume:18 | Issue:112 Page(s): 97-112

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Information Journal Paper

Title

Effect of Selected Fat Replacers on Textural, Physical and Sensory Properties of Non-Fat Ice cream

Author(s)

POURSANI P. | RAZAVI S.M.A. | MAZAHERI TEHRANI M. | Issue Writer Certificate

Keywords

Balangu Shirazi seed gumQ1

Fat replacerQ2

Non-fat ice creamQ1

Whey protein concentrateQ1

Abstract

The aim of this research is to evaluate the effects of Balangu Shirazi seed gum (BSSG) (0. 3, 0. 4, 0. 5 %) and Whey protein concentrate (WPC) (0, 2. 5, 5 %) as Fat replacers at different concentration levels on the textural, physical and sensory properties of nonfat ice cream (0. 4 % fat) in comparison with control sample (10 % fat). All samples exhibited typical shear thinning behavior. The removal of fat resulted in some defects which improved by using BSSG and WPC. By increasing the concentration of selected Fat replacers, hardness (30. 93-98. 40 g), creaminess (2. 6-4. 6), and sensory acceptance (4. 3-5. 8) increased, and the melting rate (0. 61-1. 10 g/min) and coarseness (2. 6-6. 3) decreased.

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APA: Copy

POURSANI, P., RAZAVI, S.M.A., & MAZAHERI TEHRANI, M.. (2021). Effect of Selected Fat Replacers on Textural, Physical and Sensory Properties of Non-Fat Ice cream. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 18(112 ), 97-112. SID. https://sid.ir/paper/370541/en

Vancouver: Copy

POURSANI P., RAZAVI S.M.A., MAZAHERI TEHRANI M.. Effect of Selected Fat Replacers on Textural, Physical and Sensory Properties of Non-Fat Ice cream. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2021;18(112 ):97-112. Available from: https://sid.ir/paper/370541/en

IEEE: Copy

P. POURSANI, S.M.A. RAZAVI, and M. MAZAHERI TEHRANI, “Effect of Selected Fat Replacers on Textural, Physical and Sensory Properties of Non-Fat Ice cream,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 18, no. 112 , pp. 97–112, 2021, [Online]. Available: https://sid.ir/paper/370541/en

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