Printer Friendly

Maltodextrin improves quality of reduced-fat banana ice cream.

A wide variety of health benefits are associated with the curvy yellow fruit we know as the banana. Bananas are high in potassium and pectin. They can also be a good way to get magnesium and vitamins C and B6.

Banana ice cream is one of the most popular flavors of ice cream.

Unfortunately, the fat source of ice cream is cream, which consists of 30% to 36% fat. As we know, fat may help cause higher levels of bad blood cholesterol. We consumers have become much more concerned about our health. A reduced-fat ice cream is an alternative that we would consider.

Scientists in Thailand have developed a reduced-fat banana ice cream made from the Thai banana--Musa sapientum Linn. However, the researchers found that reducing the fat content in the ice cream also reduced the quality of ice cream produced.

As a result, they had to use maltodextrin as a fat replacer to improve the quality of the reduced-fat product. Maltodextrin is a carbohydrate-based fat substitute that functions as fat by binding with water. It also provides texture and mouthfeel properties.

The scientists developed a formulation of controlled banana ice cream that contained 5% fat. They substituted some of the fat with maltodextrin at 1%, 2%, 3% and 4% levels in the formulation. They found that the viscosity of their ice cream mix, in which fat was partly replaced by maltodextrin, as well as its overrun, meltdown, color and hardness, were significantly different than the control.

The reduced-fat ice cream had a higher viscosity of ice cream mix, hardness and meltdown, but lower overrun than the control. In addition, the sensory characteristics and acceptance of reduced-fat banana ice cream substituted with maltodextrin at 1% and 2% levels were not significantly different than the characteristics and acceptance of the control banana ice cream.

A reduced-fat banana ice cream containing maltodextrin as a fat replacer can have fewer calories, less cholesterol and less fat, and can offer taste and mouthfeel similar to full-fat ice cream. It can be a healthy choice for consumers.

Further information. Akanit Pisalwadcharin, Kasetsart University, 50 Ngam Wong Wan Rd., Ladyaow, Chatuchak, Bangkok 10900 Thailand; phone: +66 0-2940-5468; email: akanit_aon@hotmail.com.

Please Note: Illustration(s) are not available due to copyright restrictions.

COPYRIGHT 2018 Food Technology Intelligence, Inc.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2018 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Publication:Emerging Food R&D Report
Date:Oct 1, 2018
Words:377
Previous Article:Flavoromics determines markers of cooked, fermented flavor in strawberry juices.
Next Article:Organic onions may have more antioxidant activity, higher flavonol content.
Topics:

Terms of use | Privacy policy | Copyright © 2021 Farlex, Inc. | Feedback | For webmasters