Use a mix of fat replacers in low-fat coconut milk ice cream.
In Thailand, coconut milk is one of the main ingredients found in many foods and ice cream, a favorite dessert in that country. Because of many consumers' desire to be health-conscious and avoid high fat products, low-fat coconut ice cream has the potential to be a good-selling product.
But such a product comes with a problem: poorer sensory quality than found in traditional ice cream. One way to solve this problem is by using fat replacers. Researchers in Thailand used a mix of fat replacers to improve the quality of low-fat coconut milk ice cream. The amount of coconut milk in these products ranges up to 2% content.
Investigators created mixed fat replacers by using commercial carbohydrate-based and protein-based replacers. Samples were kept at -30 C and tested for viscosity, overrun, hardness, the ability to melt in the mouth and organleptic properties.
Results showed that Simplesse-D100 in 2%-fat ice cream created no significant difference in creaminess, gumminess and melting in the mouth than the control. Prolo-11 in 1.5%-fat ice cream created a preference score close to the control. When carbohydrate-based fat replacers were added to the protein-based replacers, Simplesse with N-Lite D did not show any significant difference in physical and sensory properties than the use of Simplesse alone. A combination of Prolo-11 and MT-01 had a higher preference score than did Prolo-11 alone.
After being stored at -30 C for eight weeks, samples made with Simplesse and alpha-starch, and with Prolo-11 and MT-01, had good flavor and smoothness. These results suggest that protein-based fat replacers could be used to replace coconut milk fat. Or they could be mixed with carbohydrate-based replacers and yield only minor differences in quality. Further information. S. Surapat, Department of Food Science and Technology, Kasetsart University, 50 Phaholyotin Road, Jatujak, Bangkok, 10900, Thailand; URL: www.ku.ac.th.
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|Publication:||Emerging Food R&D Report|
|Date:||Nov 1, 2002|
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