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Effect of modified starch from sweet potato as a fat replacer on the quality of reduced fat ice creams

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Abstract

In the present study, application of different levels (0, 1 and 2%) of citric acid treated sweet potato starch as a fat replacer (FR) in a high (11% fat), medium (6% fat) and low-fat (1%) ice creams were investigated. Results indicated that hardness value tends to improve with the addition of 1% FR in all reduced fat ice creams. During 60 days of storage, a decreasing trend was noticed in overrun, acidity and hardness values of ice cream samples. Overall score of sensory conveyed that the reduced fat ice creams with 1% FR (medium fat ice cream and low fat ice cream) were found to be very acceptable by sensory panels with a similar physicochemical characteristics and acceptance as high-fat ice cream (control) at the end of storage period. Citric acid treated sweet potato starch proved to be a promising alternative as a fat replacer in the ice cream production.

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Authors and Affiliations

  1. Department of Food Science and Nutrition, School of Professional Studies, Periyar University, Salem, Tamil Nadu, 636011, India

    Ayenampudi Surendra Babu & Ramanathan Parimalavalli

  2. Department of Food Product Development, Indian Institute of Food Processing Technology, Pudukkottai Road, Thanjavur, Tamil Nadu, 613005, India

    Ayenampudi Surendra Babu & Rangarajan Jagan Mohan

Authors
  1. Ayenampudi Surendra Babu
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  2. Ramanathan Parimalavalli
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  3. Rangarajan Jagan Mohan
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Correspondence to Ramanathan Parimalavalli.

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Surendra Babu, A., Parimalavalli, R. & Jagan Mohan, R. Effect of modified starch from sweet potato as a fat replacer on the quality of reduced fat ice creams. Food Measure 12, 2426–2434 (2018). https://doi.org/10.1007/s11694-018-9859-4

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  • DOI: https://doi.org/10.1007/s11694-018-9859-4

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