Effect of partial fat replacement by whey protein, oat, wheat germ and modified starch on sensory properties, viscosity and antioxidant activity of reduced fat ice cream
Ihab S. Ashoush; Samir A. Salem; Essam M. Hamad;
Abstract
Several studies are conducted to improve nutritional enrichment of ice cream. The aim of the
present study was to produce healthy ice cream by partial replacement of fat with whey protein
(WP), dietary fibers (oat (OT) and wheat germs (WG)) and modified starch (MS). Reduced fat ice
cream (8% fat) was prepared as control. Healthy reduced fat ice cream was prepared by replacing
1% and 2% of fat with WP, OT, WG and MS. The fat replacement with OT and WG increased the fiber
content of ice cream. In addition, ice cream from all treatments characterized by a significant
great free radical scavenging activity when compared with control, especially when fat was replaced
with WG, WP and OT, respectively. The sensory evaluation of ice cream revealed an enhancement
of flavor when fat was replaced with 1% WP and OT and 2% WP (P < 0.05 vs. control).
The modified starch treatments (1% and 2%) showed the highest viscosity followed by OT (2%)
treatment (P < 0.05). In conclusion, these results showed that dietary fibers (OT & WG), WP and
MS could be used to replace fat in ice cream and to give a healthy reduced fat ice cream with high
fiber content and with high antioxidant activity.
present study was to produce healthy ice cream by partial replacement of fat with whey protein
(WP), dietary fibers (oat (OT) and wheat germs (WG)) and modified starch (MS). Reduced fat ice
cream (8% fat) was prepared as control. Healthy reduced fat ice cream was prepared by replacing
1% and 2% of fat with WP, OT, WG and MS. The fat replacement with OT and WG increased the fiber
content of ice cream. In addition, ice cream from all treatments characterized by a significant
great free radical scavenging activity when compared with control, especially when fat was replaced
with WG, WP and OT, respectively. The sensory evaluation of ice cream revealed an enhancement
of flavor when fat was replaced with 1% WP and OT and 2% WP (P < 0.05 vs. control).
The modified starch treatments (1% and 2%) showed the highest viscosity followed by OT (2%)
treatment (P < 0.05). In conclusion, these results showed that dietary fibers (OT & WG), WP and
MS could be used to replace fat in ice cream and to give a healthy reduced fat ice cream with high
fiber content and with high antioxidant activity.
Other data
Title | Effect of partial fat replacement by whey protein, oat, wheat germ and modified starch on sensory properties, viscosity and antioxidant activity of reduced fat ice cream | Authors | Ihab S. Ashoush ; Samir A. Salem ; Essam M. Hamad | Issue Date | 2016 | Journal | Food and Nutrition Sciences, 7:397-404 | ISSN | ISSN Online: 2157-9458; ISSN Print: 2157-944X | DOI | 10.4236/fns.2016.76041 |
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