Evaluation of physicochemical, textural and sensorial characteristics of low-fat or low-sugar synbiotic ice-cream
Subject Areas :
Food Science and Technology
مجید Hashemi
1
,
H.R Gheisari
2
,
S.S Shekarforoush
3
1 - Assistant professor, Department of Animal Sciences, Research Center for Agriculture and Natural Resource of Fars Province, Shiraz, Iran
2 - Associated professor, Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
3 - Professor, Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
Received: 2014-12-31
Accepted : 2015-08-14
Published : 2015-08-23
Keywords:
Inulin,
Ice-cream,
Synbiotic,
Lactulose,
Abstract :
Replacing a part of fat and sugar in ice-cream by inulin and lactulose as prebiotic may create a healthier product. Two low-fat and two low-sugar synbiotic ice-cream samples were manufactured inoculated with Lactobacillus acidophilus or Bacillus coagulans. The physicochemical, textural and sensorial characteristics of the samples were compared with regular ice-cream as control. Low-fat and low-sugar synbiotic ice-cream formulations were prepared by replacing 5% of the fat and sugar contents of the control formula by inulin and lactulose, respectively. According to the results, although the total solids of the ice-cream mixes did not differ significantly, there were significant (p<0.05) differences among fat and sugar contents. By replacing vegetable fat with inulin in low-fat synbiotic ice-creams, overrun, viscosity, hardness, adhesiveness and cohesiveness were increased significantly (p < 0.05). Replacing lactulose by sugar significantly (p<0.05) decrease the hardness. After 5 days of frozen storage, the taste score of synbiotic ice creams was significantly (p<0.05) lower than control group. However after 90 days of storage, sensory scores of treated and control samples were comparable. It was shown that the type of probiotic microorganism had no effect on studied characteristics. Low-fat or low-sugar synbiotic ice-creams can be produced in small scale because they had acceptable physicochemical, textural and sensorial characteristics; however it needs more studies to recommend for commercial production.
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Heenan, C.N., Adams, M.C., Hosken, R.W. and Fleet, G.H. (2004). Survival and sensory acceptability of probiotic micro-organisms in a nonfermented frozen vegetarian dessert. LWT-Food Science and Technology, 37: 461-466.
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Institute of Standards and Industrial Research of Iran (1998). Sensory evaluation of ice cream. Institute of Standards and Industrial Research of Iran. Standard No. 4937, Tehran, Iran. [in Persian]
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Koeferli, C.R.S., Piccinali, P. and Sigrist, S. (1996). The influence of Fat, Sugar and non-fat milk solids on selected taste, flavor and texture parameters of a vanilla ice-cream. Food Quality and Preference, 7: 69-79.
Lu, T.J., Chung, C.W. and Chang, Y.H. (2002) Sensory and physicochemical analyses on commercial taro ice products. Journal of Food and Drug Analysis, 10: 55-63.
Manning, T.S. and Gibson, G.R. (2004) Prebiotics. Best Practice & Research Clinical Gastroenterology, 18: 287–298.
Turgut, T. and Cakmakci, S. (2009). Investigation of the possible use of probiotics in ice cream manufacture. International Journal of Dairy Technology, 62(3): 444-451.
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Adapta, S., Dingeldein, H., Schmidt, K.A. and Herald, T.J. (2000). Rheological properties of ice cream mixes and frozen ice creams containing fat and fat replacers. Journal of Dairy Science, 83: 2224-2229.
Aime, D.B., Arntfield, S.D., Malcolmson, L.J. and Ryland, D. (2001). Textural analysis of fat reduced vanilla ice cream products. Food Research International, 34: 237-246.
Akalin, A.S. and Erisir, D. (2008). Effects of inulin and oligofructose on the rheological characteristics and probiotic culture survival in low-fat probiotic ice cream. Journal of Food Science, 73(4): M184-M188.
Akin, M.B., Akin, M.S. and Kirmaci, Z. (2007). Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice cream. Food Chemistry, 104: 93-99.
Alamprese, C., Foschino, R., Rossi, M., Pompei, C. and Savani, L. (2002). Survival of Lactobacillus johnsonii La1 and influence of its addition in retail-manufactured ice cream produced with different sugar and fat concentrations. International Dairy Journal, 12: 201-208.
AOAC (2005) Official methods of analysis, ice cream and frozen dessert, 18th editions. Association of Official Analytical Chemists, Washington, pp. 93-96.
Bear, R.T., Krishnaswamy, N. and Kasperson, K.M. (1999). Effect of emulsifiers and food gum on Nonfat ice cream. Journal of Dairy Science, 82: 1416-1424.
Cruz, A.G., Antunes, A.E.C., Sousa, A.L.O.P., Faria, J.A.F. and Saad, S.M.I. (2009). Ice cream as a probiotic food carrier. Food Research International, 42: 1233-1239.
De Vrese, M. and Schrezenmeir, J. (2008). Probiotics, Prebiotics and Synbiotics. Advances in Biochemical Engineering/Biotechnology, 111: 1-66.
Di Criscio, T., Fratianni, A., Mignogna, R., Cinquanta, L., Coppola, R., Sorrentino, E., et al. (2010). Production of functional probiotic, prebiotic, and synbiotic ice creams. Journal of Dairy Science, 93: 4555-4564.
Endres, J.R., Clewell, A., Jade, K.A., Farber, T., Hauswirth, J. and Schauss, A.G. (2009). Safety assessment of a proprietary preparation of a novel probiotic, Bacillus coagulans, as a food ingredient. Food and Chemical Toxicology, 47: 1231-1238.
Franck, A. (2002). Technological functionality of inulin and oligofructose. British Journal of Nutrition, 87(Suppl. 2): S287-S291.
Gaonkar, A.G. (1995). Ingredient interactions: Effects on food quality. New York: Marcel Dekker, p. 592.
Gibson, G.R., Probert, H.M., van Loo, J., Rastall, R.A. and Roberfroid, M.B. (2004). Dietary modulation of the human colonic microbiota: Updating the concept of prebiotics. Nutrition Research reviews, 17: 259-75.
Gohari Ardabili1, A., Habibi Najafi., MohammadBagher. and Khodaparast, H., MohammadHoseyn. (2005). Effect of date syrup as a substitute for sugar on the physicochemical and sensory properties of soft ice cream, Iranian Food Science and Technology Research Journal, Vo. 1(2): 32-23. [in Persian]
Granato, D., Branco, G.F., Cruz, A.G., Faria, J.deA.F. and Shah, N.P. (2010). Probiotic dairy products as functional foods. Comprehensive Reviews in Food Science and Food Safety, 9: 455-470.
Hashemi, M., Gheisari, H.R. and Shekarforoush, S.S. (2013). Survival of Lactobacillus acidophilus and Bacillus coagulans in probiotic and low-fat synbiotic ice-creams, Journal of Food Hygiene. Vo. 3(3): 65-57. [in Persian]
Heenan, C.N., Adams, M.C., Hosken, R.W. and Fleet, G.H. (2004). Survival and sensory acceptability of probiotic micro-organisms in a nonfermented frozen vegetarian dessert. LWT-Food Science and Technology, 37: 461-466.
Homayouni Rad, A., Ehsani, M.R. and Mousavi, M.A. (2005). Improving the Quality of Low-Fat Ice Cream By Hydrolyzing of Casein Micelles with Chymosin, Iranian Journal of Agricultural Science. 36(3): 765-763. [in Persian]
Institute of Standards and Industrial Research of Iran (1998). Sensory evaluation of ice cream. Institute of Standards and Industrial Research of Iran. Standard No. 4937, Tehran, Iran. [in Persian]
Institute of Standards and Industrial Research of Iran (2009). Ice Cream - specifications and test methods. Standard No. 2450, 5 St- Revision. Institute of Standards and Industrial Research of Iran. Tehran Iran. [in Persian]
Koeferli, C.R.S., Piccinali, P. and Sigrist, S. (1996). The influence of Fat, Sugar and non-fat milk solids on selected taste, flavor and texture parameters of a vanilla ice-cream. Food Quality and Preference, 7: 69-79.
Lu, T.J., Chung, C.W. and Chang, Y.H. (2002) Sensory and physicochemical analyses on commercial taro ice products. Journal of Food and Drug Analysis, 10: 55-63.
Manning, T.S. and Gibson, G.R. (2004) Prebiotics. Best Practice & Research Clinical Gastroenterology, 18: 287–298.
Turgut, T. and Cakmakci, S. (2009). Investigation of the possible use of probiotics in ice cream manufacture. International Journal of Dairy Technology, 62(3): 444-451.
