Carbohydrate-based fat replacers may improve nonfat ice cream quality.
Scientists at Washington State University assessed the quality and determined the consumer acceptability of nonfat ice creams containing whey protein concentrate (WPC), a bulking agent and carbohydrate-based fat replacers. They determined that carbohydrate-based fat replacers in nonfat ice cream may successfully reduce heat-shock defects, such as iciness. Using Maltrin[TM] may suffice, since Oatrim[TM] may contribute to flavor defects.
Two experimental nonfat ice creams made in duplicate contained WPC at 15% of milk solids nonfat (MSNF), 7.22% Maltrin 100 (bulking agent), and either 2% Maltrin 040 or 1% Oatrim with 1% Maltrin 040. A commercial nonfat ice cream contained WPC at 14.5% of MSNF, 2.55% Maltrin 100 and 0.75% Maltrin 040. The researchers evaluated the creams after one and six weeks of storage. Half of the ice creams were heat-shocked after three weeks of storage.
Consumer and trained panelists evaluated the acceptability and sensory quality attributes of the ice creams. During the first week of testing, the trained panelists indicated that the commercial ice cream was the most icy, least gummy and had lower off-flavors than the Oatrim-containing ice cream. At weeks one and six, the commercial ice cream was more icy than the experimental ice creams.
Additionally, the heat-shocked commercial ice cream was more icy than all other experimental ice creams--with or without heat-shock abuse. The Oatrim-containing ice cream had more off-flavor than the commercial ice cream at weeks one and six. Consumers identified the Oatrim ice cream as less acceptable in flavor and overall quality than the other two nonfat ice creams.
Further information. Stephanie Clark, Department of Food Science and Human Nutrition, Washington State University, FSHN 226, P.O. Box 646376, Pullman, WA 99164; phone: 509-335-4215; fax: 509-335-4815; email: firstname.lastname@example.org.
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|Publication:||Emerging Food R&D Report|
|Date:||Sep 1, 2005|
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