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Physicochemical and Sensory Properties of Low Fat Fibre Enriched Ice Cream

A. Elango G. Sathiyapriya V. Jayalalitha T. R. Pugazhenthi
Vol 8(2), 178-188

Ice cream is a very favourite dairy product among all sections of the people because of its palatable nature and nutritious nature. The use of new ingredients fat replacement is a new concept and is finding wide application in the food industry recently. In this regard, a study was carried out to prepare low fat fibre enriched ice cream by incorporating insulin and fructo-oligosaccharides. Different treatments of fibre enriched ice cream prepared by incorporating insulin or fructo-oligosaccharides at 0, 3, 5 and 7 per cent levels. The mean values of pH and titratable acidity of control and treatment ice cream after preparation and during the 5 weeks storage period at -230 C showed no significant difference. However, a highly significant (P < 0.01) difference was noticed in specific gravity, viscosity, melt down and over run values between different ice cream with a proportional increase to the increase in percent of and fructo-oligosaccharides. Among the different ice cream prepared, the low fat fibre enriched ice cream with 3% insulin and low fat ice cream with 3% fructo-oligosaccharides recorded the highest scores for appearance, sweetness, flavor and overall acceptability, comparable to that of control. Dietary fibre inclusion at 7% level in the ice cream recorded higher viscosity, specific gravity, meltdown and over run in comparison with the low fat control ice cream.

Keywords : Fructooligosaccharides Insulin Low Fat Fibre Enriched Ice Cream Meltdown Overrun Viscosity

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