Effect of inulin on melting and textural properties of low-fat and sugarreduced ice cream: Optimization via a response surface methodology

International Food Research Journal

Volumn 24, Issue 4, 2017, Pages 1728-1734

  Pintor, A ^a   Escalona Buendia H B ^a   Totosaus, A ^b  

^a DEPARTAMENTO DE QUÍMICA   (Mexico)

^b Food Science Lab   (Mexico)

Author keywords

Ice cream RSM; Low fat; Optimization; Sugar reduced Inulin

Indexed keywords

EID: 85028386121     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

References (37)

1. Adapa, S., Dingeldein, H., Schmidt, K. and Herald, T. 2000. Rheological properties of ice cream mixes and frozen ice cream containing fat and fat replacers. Journal of Dairy Science 83: 2224-2229
2. Aime, D., Arntfield, S., Malcolmson, L. and Ryland, D. 2001. Textural analysis of fat reduced vanilla ice cream products. Food Research International 34: 237-246
3. Akalin, A. and Erisir, D. 2008. Effect of inulin and oligofructose on the rheological characteristics and probiotic culture survival in low-fat probiotic ice cream. Journal of Food Science 73: 184-188
4. Akalin, A., Karragözlü, C. and ünal, G. 2008. Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin. European Food Reserach and Technology 227: 889-895
5. 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
6. Akesowan, A. 2008. Effect of combined stabilizers containing konjac flour and-carrageenan on ice cream. AU Journal of Technology 12: 81-85
7. 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
8. Caillet, A., Congé, C., Andrieu, J., Laurent, P. and Rivoire, A. 2003. Characterization of ice cream structure by direct optical microscopy. Influence of freezing parameters. LWT-Food Science and Technology 36: 743-749
9. Campos, B.E., Dias Ruivo, T., da Silva Scapim, M.R., Madrona, G.S., and Bergamasco, RC. 2016. Optimization of the mucilage extraction process from chia seeds and application in ice cream as a stabilizer and emulsifier. LWT-Food Science and Technology 65: 874-883
10. Chang, Y. and Hartel, R.W. 2002. Development of air cells in a batch ice cream freezer. Journal of Food Engineering 55: 71-78
11. Chung, H. and Grün, I. 2003. Temporal release of flavor compounds from low-fat and high-fat ice cream during eating. Journal of Food Science 68: 2150-2156
12. Clarke, C. 2004. The Science of Ice cream, 2nd ed., p. 1-93. London: Royal Society of Chemistry
13. Criscio, T., Fratianni, A., Mignogna, R., Cinquanta, L., Coppola, R., Sorrentino, E. and Panfili, G. 2010. Production of functional probiotic, prebiotic and synbiotic ice creams. Journal of Dairy Science 93: 4555-4565
14. Cruz, A., Antunes, A., Sousa, A., Faria, J. and Saad, S. Ice cream as a probiotic food carrier. Food Research International 42: 1233-1239
15. Drewnowski, A. 2003. Fat and sugar: an economic analysis. The Journal of Nutrition 133: 8385-8405
16. El-Negar, G., Clowes, G., Tudorica, C., Kuri, V. and Brennan, C. 2002. Rheological quality and stability of yogurt-ice cream with added inulin. International Journal of Dairy Technology 55: 89-93
17. Fragoso M, ML Pérez-Chabela, AM Hernández-Alcantara, HB Escalona-Buendía, A. Pintor, A Totosaus. 2106. Sensory, melting and textural properties of fat-reduced ice cream inoculated with thermotolerant lactic acid bacteria. Carpathian Journal of Food Science and Technology 8: 11-21
18. Goff, H. 1997. Colloidal aspects of ice cream. International Dairy Journal 7: 363-373
19. Goff, H. 2002. Formulation and stabilization of structure in ice cream and related products. Current Opinions in Colloidal and Interfacial Science 7: 432-437
20. Goff, H. and Flores, A. 1999. Ice crystals size distributions in dynamically frozen model solution and ice cream as affected by stabilizers. Journal of Dairy Science 82: 1399-1407
21. Goff, H.D., Caldwell, K.B. and Stanley, D.W. 1993. The influence of polysaccharides on the glass transition in frozen sucrose solutions and ice cream. Journal of Dairy Science 76: 1268-1277
22. Hagiwara, T. and Hartel, R.W. 1996. Effect of sweetener, stabilizer and storage temperature on ice recrystallization on ice cream. Journal of Dairy Science 79: 735-744
23. Hartel, R.W. 1996. Ice crystallization during the manufacture of ice cream. Trends in Food Science and Technology 71: 315-321
24. Hashemi, M., Gheisari, H.R., and Shekarforoush, S. 2016. Preparation and evaluation of low-calorie functional ice cream containing inulin, lactulose and Bifidobacterium lactis. International Journal of Dairy Technology 67: 183-189
25. Javidi, F., Razavi, S.M.A., Behrouzian, F., and Alghooneh, A. 2016. The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream. Food Hydrocolloids 52: 625-633
26. Karaca, O., Güven, M., Yaser, K., Kaya, S. and Kahyaoglu, T. 2009. The functional, rheological and sensory characteristics of ice cream with various fat replacers. International Journal of Dairy Technology 62: 93-99
27. Marshall, R., Goff, H. and Hartel, R.W. 2003. Ice cream, 6th ed. New York: Aspen Publishers
28. Meyer, D., Bayarri, S., Tarrega, A. and Costell, E. 2011. Inulin as texture modifier in dairy products. Food Hydrocolloids 25: 1881-1890
29. Montgomery, D. and Runger, G. 2010. Applied Statistics and Probability for Engineers, 5th ed., p. 619-627. New York: John Wiley and Sons
30. Muse, M. and Hartel, R.W. 2004. Ice cream structural elements that affect melting rate and hardness. Journal of Dairy Science 87: 1-10
31. Pintor, A. and Totosaus, A. 2012. Ice cream properties affected by lambda-carrageenan or iotacarrageenan interaction with locust bean gum/ carboxymethylcellulose mixture. International Food Research Journal 4: 1409-1414
32. Rodríguez-García, J., Salvador, A. and Hernando, I. 2014. Replacing fat and sugar with inulin in cakes: bubble size distribution, physical and sensory properties. Food and Bioprocess and Technology 7: 964-974
33. Roland, M., Phillips, L. and Boor, K. 1999. Effects of fat replacers on the sensory properties, color, melting and hardness of ice cream. Journal of Dairy Science 82: 2094-2100
34. Sofjan, R. and Hartel, R.W. 2004. Effects of overrun on structural and physical characteristics of ice cream. International Dairy Journal 14: 255-262
35. Soukoulis, C., Chandrinos, I. and Tzia, C. 2008. Study of the functionality of selected hydrocolloids and their blends with-carrageenan on storage quality of vanilla ice cream. LWT-Food Science and Technology 41: 1816-1837
36. Soukoulis, C., Lebesi, D. and Tzia, C. 2009. Enrichment of ice cream with dietary fibre: Effects on rheological properties, ice crystallisation and glass transition phenomena. Food Chemistry 115: 665-671
37. Tiwari, A., Sharma, H., Kumar, N. and Kaur, M. 2014. The effect of inulin as a fat replacer on the quality of low-fat ice cream. International Journal of Dairy Technology 67: 1-7