The functional, rheological and sensory characteristics of ice creams with various fat replacers

KARACA O. B., GÜVEN M., Yasar K., Kaya S., Kahyaoglu T.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, vol.62, no.1, pp.93-99, 2009 (SCI-Expanded) identifier identifier


The effects of fat replacers (Simplesse (R) D-100, N-Lite D, and inulin) on the melting characteristics, overruns, hardness, rheological parameters and sensory attributes of reduced (RF, 60.0 g/kg), low (LF, 40.0 g/kg), and nonfat (NF, 1.0 g/kg) ice creams were investigated. The magnitudes of the melting rates were in the order RF > LF > NF for samples that contained Simplesse (R) D-100 or inulin, but the reverse order was found for samples with N-Lite D. The nonfat ice creams had lowest overrun values of around 10%. Inulin-containing ice creams possessed higher overrun values than others (P > 0.05). The use of fat replacer decreased the hardness of ice creams. All ice cream samples showed pseudoplastic (shear-thinning) behavior. The addition of N-Lite D and inulin decreased the flow behaviour index of ice cream samples. The reduced and low fat ice cream samples were rated as similar to the control by a sensory panel. On the other hand, no correlations (P > 0.05) were observed between rheological parameters and sensory texture and mouthfeel.