<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>Ice cream is a popular dessert in Latvia. At present, however, as consumers are watching their calorie intake, ice cream is starting to lose its leading position due to rich fat content. Therefore, development of low-fat or non-fat ice cream can provide a good alternative for consumers. At the same time, reduced fat is a challenge to a producer because it strongly affects the texture and sensory properties of ice cream. The aim of the current study was to assess the physicochemical and rheological properties of whey-based non-fat ice cream, depending on the ingredients used in the formulation. In total, 11 ice cream formulations were developed and evaluated, with differing proportions of the main ingredients. Chemical composition, hardness (after6hof hardening and subsequent two-week storage), overrun and rheological properties were analysed. Higher amounts of pumpkin puree, sugar and whey concentrate decreased the hardness of ice cream, and increased the overrun. Thus, higher proportions of pumpkin puree and whey concentrate significantly influenced product formulation by stabilising and strengthening air cells. Both an increased proportion of pumpkin puree and gelatine increased complex viscosity. There was a positive correlation between carbohydrate content and ice cream hardness after two-week storage, as well as between protein content and complex viscosity.</p>
</abstract>

Ice cream is a popular dessert in Latvia. At present, however, as consumers are watching their calorie intake, ice cream is starting to lose its leading position due to rich fat content. Therefore, development of low-fat or non-fat ice cream can provide a good alternative for consumers. At the same time, reduced fat is a challenge to a producer because it strongly affects the texture and sensory properties of ice cream. The aim of the current study was to assess the physicochemical and rheological properties of whey-based non-fat ice cream, depending on the ingredients used in the formulation. In total, 11 ice cream formulations were developed and evaluated, with differing proportions of the main ingredients. Chemical composition, hardness (after6hof hardening and subsequent two-week storage), overrun and rheological properties were analysed. Higher amounts of pumpkin puree, sugar and whey concentrate decreased the hardness of ice cream, and increased the overrun. Thus, higher proportions of pumpkin puree and whey concentrate significantly influenced product formulation by stabilising and strengthening air cells. Both an increased proportion of pumpkin puree and gelatine increased complex viscosity. There was a positive correlation between carbohydrate content and ice cream hardness after two-week storage, as well as between protein content and complex viscosity.

Physicochemical and Rheological Properties of Non-Fat Ice Cream

Latvia University of Life Sciences and Technologies

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

{"article-title":"Physicochemical and Rheological Properties of Non-Fat Ice Cream"}

Ice cream is a popular dessert in Latvia. At present, however, as consumers are watching their calorie intake, ice cream is starting to lose its leading...

Physicochemical and Rheological Properties of Non-Fat Ice Cream

Online veröffentlicht: 03. März 2022

Seitenbereich: 138 - 144

Eingereicht: 22. März 2021

Akzeptiert: 17. Nov. 2021

DOI: https://doi.org/10.2478/prolas-2022-0021

Schlüsselwörter
pumpkin puree, whey concentrate, gelatine, texture, overrun, viscosity

© 2022 Karīna Silantjeva et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Physicochemical and Rheological Properties of Non-Fat Ice Cream

Online veröffentlicht: 03. März 2022

Seitenbereich: 138 - 144

Eingereicht: 22. März 2021

Akzeptiert: 17. Nov. 2021

DOI: https://doi.org/10.2478/prolas-2022-0021

Schlüsselwörterpumpkin puree, whey concentrate, gelatine, texture, overrun, viscosity

© 2022 Karīna Silantjeva et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Schlüsselwörter
pumpkin puree, whey concentrate, gelatine, texture, overrun, viscosity