The effect of beta-glucan as a fat substitute on the sensory and physico-chemical properties of low-fat ice cream

Subject Areas : Journal of Food Safety and Processing

Fariba Shibani ¹ , Simin Asadollahi ^{2 *} , Mohamadreza Eshaghi ³

1 - Graduate student of Islamic Azad University, Varamin-Pishva Branch
2 - Faculty member of Islamic Azad University, Varamin-Pishva Branch
3 - Faculty member of Islamic Azad University, Varamin-Pishva Branch

Received: 2021-03-03 Accepted : 2021-06-05 Published : 2021-05-22

Keywords: sensory, Beta-Glucan, Ice cream, rheological and physicochemical properties,

Abstract :

fat Milk is one of the most important components used in the structure of ice cream. Given that there is a close relationship between high fat intake and the incidence of various diseases, increasing people's awareness about the health benefits of lowering fat intake has increased. In this study, beta-glucan hydrocolloid was selected as a new and stable source and was used in ice cream formulation. In this study, levels of 0, 0.1, 0.2, 0.3, 0.4, 0.5, and 0.6 (w / w) of beta-glucan in low fat ice cream formulations on chemical properties (pH) Physical (viscosity, overrun and specific gravity), sensory and microbial were investigated. The results showed that all samples of ice cream mixture were significantly reduced by increasing the viscosity gum concentration, melting resistance and texture adhesion, and tissue hardness, pH, volume and specific gravity. Sensory evaluation also indicated that the sample containing 0.6% beta-glucan had the highest acceptance among evaluators and showed a high near-fat sample compared to other treatments. It should be noted that in this survey, microbial counting was not considered at the studied level.