Quality characteristics of low-fat ice cream mixtures as affected by modified cassava starch and hydrocolloids
Reducing ice cream fat content without losing its quality characteristics is a nutritional requirement of many consumers and it is a challenge for the ice cream industry. The objective of this study was to evaluate low-fat hard ice cream formulations using modified cassava starch as a fat substitute...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2024-12-01
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| Series: | International Journal of Food Properties |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2023.2293462 |
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| author | Sara Marimon-Valverde Sebastián Lainez-Ramirez José-Uriel Sepúlveda-Valencia Alejandro Mejia-Villota Eduardo Rodriguez-Sandoval |
| author_facet | Sara Marimon-Valverde Sebastián Lainez-Ramirez José-Uriel Sepúlveda-Valencia Alejandro Mejia-Villota Eduardo Rodriguez-Sandoval |
| author_sort | Sara Marimon-Valverde |
| collection | DOAJ |
| description | Reducing ice cream fat content without losing its quality characteristics is a nutritional requirement of many consumers and it is a challenge for the ice cream industry. The objective of this study was to evaluate low-fat hard ice cream formulations using modified cassava starch as a fat substitute. It was used in a proportion of 10% and hydrocolloids such as carboxymethyl cellulose (CMC), guar gum, and xanthan gum were used as stabilizers. Mixture viscosity, drip-through time, melting percentage, total solids, titratable acidity, pH, and hardness were determined. The best formulations were the treatments with a mixture of 67% CMC, 33% guar gum, and 100% xanthan gum; they had a viscosity above 5000 cP, melting percentage lower than 7%, and overrun higher than 93%. In addition, a sensory acceptance evaluation was performed on the two best treatments and compared to a low-fat ice cream using a commercial stabilizer and an ice cream with a 7% fat ratio. The sensory results showed that the samples did not present significant differences, which is important because the best formulations can compete with the commercial stabilizers currently used for this type of ice cream. |
| format | Article |
| id | doaj-art-f3f2d4984a26486ab3bb30b23ae3b89b |
| institution | Kabale University |
| issn | 1094-2912 1532-2386 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj-art-f3f2d4984a26486ab3bb30b23ae3b89b2024-11-18T20:58:53ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862024-12-0127112313210.1080/10942912.2023.2293462Quality characteristics of low-fat ice cream mixtures as affected by modified cassava starch and hydrocolloidsSara Marimon-Valverde0Sebastián Lainez-Ramirez1José-Uriel Sepúlveda-Valencia2Alejandro Mejia-Villota3Eduardo Rodriguez-Sandoval4Food Science and Technology Research Seedbed (SICTAL), Universidad Nacional de Colombia at Medellín, Medellín, ColombiaFood Science and Technology Research Seedbed (SICTAL), Universidad Nacional de Colombia at Medellín, Medellín, ColombiaDepartment of Agricultural and Food Engineering. Faculty of Agricultural Sciences, Universidad Nacional de Colombia at Medellín, Medellín, ColombiaResearch and Development, Alimentos y Productos en Polvo Poltec S A S, La Estrella, ColombiaDepartment of Agricultural and Food Engineering. Faculty of Agricultural Sciences, Universidad Nacional de Colombia at Medellín, Medellín, ColombiaReducing ice cream fat content without losing its quality characteristics is a nutritional requirement of many consumers and it is a challenge for the ice cream industry. The objective of this study was to evaluate low-fat hard ice cream formulations using modified cassava starch as a fat substitute. It was used in a proportion of 10% and hydrocolloids such as carboxymethyl cellulose (CMC), guar gum, and xanthan gum were used as stabilizers. Mixture viscosity, drip-through time, melting percentage, total solids, titratable acidity, pH, and hardness were determined. The best formulations were the treatments with a mixture of 67% CMC, 33% guar gum, and 100% xanthan gum; they had a viscosity above 5000 cP, melting percentage lower than 7%, and overrun higher than 93%. In addition, a sensory acceptance evaluation was performed on the two best treatments and compared to a low-fat ice cream using a commercial stabilizer and an ice cream with a 7% fat ratio. The sensory results showed that the samples did not present significant differences, which is important because the best formulations can compete with the commercial stabilizers currently used for this type of ice cream.https://www.tandfonline.com/doi/10.1080/10942912.2023.2293462Mixture viscositymodified cassava starchfatice cream stabilizer |
| spellingShingle | Sara Marimon-Valverde Sebastián Lainez-Ramirez José-Uriel Sepúlveda-Valencia Alejandro Mejia-Villota Eduardo Rodriguez-Sandoval Quality characteristics of low-fat ice cream mixtures as affected by modified cassava starch and hydrocolloids International Journal of Food Properties Mixture viscosity modified cassava starch fat ice cream stabilizer |
| title | Quality characteristics of low-fat ice cream mixtures as affected by modified cassava starch and hydrocolloids |
| title_full | Quality characteristics of low-fat ice cream mixtures as affected by modified cassava starch and hydrocolloids |
| title_fullStr | Quality characteristics of low-fat ice cream mixtures as affected by modified cassava starch and hydrocolloids |
| title_full_unstemmed | Quality characteristics of low-fat ice cream mixtures as affected by modified cassava starch and hydrocolloids |
| title_short | Quality characteristics of low-fat ice cream mixtures as affected by modified cassava starch and hydrocolloids |
| title_sort | quality characteristics of low fat ice cream mixtures as affected by modified cassava starch and hydrocolloids |
| topic | Mixture viscosity modified cassava starch fat ice cream stabilizer |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2023.2293462 |
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