Advertisement

Journal of Food Measurement and Characterization

, Volume 12, Issue 3, pp 1872–1884 | Cite as

Rheological, physical and sensory characteristics of light ice cream as affected by selected fat replacers

  • Fatemeh Javidi
  • Seyed M. A. Razavi
Original Paper

Abstract

In this study, some rheological, physical and sensory properties of light (5% fat) ice cream in comparison with the control sample (10% fat) were investigated as functions of fat replacer type [guar gum (GG), basil seed gum (BSG) and their mixture (MGB, 50:50)] and concentration (0.35, 0.45, 0.50 and 0.55%). All samples exhibited shear-thinning and thixotropic behaviors. The fat reduction resulted in higher melting rate and lower breakdown coefficient, but a contrary trend was observed by increasing fat replacer concentration. Generally, BSG and MGB represented a more shear-sensitive thixotropic nature and melting resistance than GG samples. Regarding the first dripping time, GG light ice creams started dripping first, followed by MGB, then BSG light samples at the same gum concentration. The existence of synergistic relationship for consistency coefficient and plastic viscosity of light mixes was explored by MGB. A synergistic effect was observed for all rheological properties of MGB control sample, with exception of pseudoplasticity. At lower gum concentrations, there were not any significant differences found between the creaminess of samples at the same concentrations, but at 0.55% gum, BSG sample showed the highest value for this property. BSG was found to decrease coarseness, coldness, and meltdown of light ice creams more effectively than GG. Principal components analysis (PCA) revealed that the sensory properties had an inter-dependent with each other. Moreover, PCA scores divided the samples into three groups: full fat ice creams, light samples with 0.35 and 0.45% BSG and MGB, and light ice creams with 0.5 and 0.55% BSG and MGB.

Keywords

Hydrocolloid Fat replacer Ice cream Principal component analysis Rheology Texture 

References

  1. 1.
    C. Soukoulis, D. Lebesi, C. Tzia, Food Chem. 115, 665–671 (2009)CrossRefGoogle Scholar
  2. 2.
    C. Cavallo, Ice cream labeling (2017), http://www.idfa.org/news-views/media-kits/ice-cream/ice-cream-labeling. Accessed 2 September 2017
  3. 3.
    S. Adapa, H. Dingeldein, K. Schmidt, T. Herald, J. Dairy Sci. 83, 2224–2229 (2000)CrossRefGoogle Scholar
  4. 4.
    B. Emadzadeh, S.M.A. Razavi, M. Hashemi, Int. J. Nuts Relat. Sci. 2, 37–47 (2011)Google Scholar
  5. 5.
    S.M.A. Razavi, M.H. Najafi, Z. Alaee, Int. J. Food Prop. 11, 92–101 (2008)CrossRefGoogle Scholar
  6. 6.
    J. Patmore, H. Goff, S. Fernandes, Food Hydrocoll. 17, 161–169 (2003)CrossRefGoogle Scholar
  7. 7.
    C. Soukoulis, I. Chandrinos, C. Tzia, LWT Food Sci. Technol. 41, 1816–1827 (2008)CrossRefGoogle Scholar
  8. 8.
    S. Hosseini-Parvar, L. Matia-Merino, K. Goh, S.M.A. Razavi, S.A. Mortazavi, J. Food Eng. 101, 236–243 (2010)CrossRefGoogle Scholar
  9. 9.
    J. Azuma, M. Sakamoto, Trends Glycosci. Glycotechnol. 15, 1–14 (2003)CrossRefGoogle Scholar
  10. 10.
    S.M.A. Razavi, A.A. Mortazavi, L. Matia-Merino, S.H. Hosseini-Parvar, A. Motamedzadegan, E. Khanipour, Int. J. Food Sci. Technol. 44, 1755–1762 (2009)CrossRefGoogle Scholar
  11. 11.
    M. BahramParvar, M.M. Tehrani, S.M.A. Razavi, A. Koocheki, J. Food Sci. Technol. 52, 1480–1488 (2015)CrossRefGoogle Scholar
  12. 12.
    M. BahramParvar, H.D. Goff, Dairy Sci. Technol. 93, 273–285 (2013)CrossRefGoogle Scholar
  13. 13.
    A.S. Akalın, C. Karagözlü, G. Ünal, Eur. Food Res. Technol. 227, 889–895 (2008)CrossRefGoogle Scholar
  14. 14.
    F. Javidi, S.M.A. Razavi, F. Behrouzian, A. Alghooneh, Food Hydrocoll. 52, 625–633 (2016)CrossRefGoogle Scholar
  15. 15.
    O.B. Karaca, M. Guven, K. Yasar, S. Kaya, T. Kahyaoglu, Int. J. Dairy Technol. 62, 93–99 (2009)CrossRefGoogle Scholar
  16. 16.
    D. Aime, S. Arntfield, L. Malcolmson, D. Ryland, Food Res. Int. 34, 237–246 (2001)CrossRefGoogle Scholar
  17. 17.
    A.M. Roland, L.G. Phillips, K.J. Boor, J. Dairy Sci. 82, 2094–2100 (1999)CrossRefGoogle Scholar
  18. 18.
    E. Prindiville, R. Marshall, H. Heymann, J. Dairy Sci. 83, 2216–2223 (2000)CrossRefGoogle Scholar
  19. 19.
    M. BahramParvar, M.M. Tehrani, S.M.A. Razavi, Food Biosci. 3, 10–18 (2013)CrossRefGoogle Scholar
  20. 20.
    R.T. Marshall, H.D. Goff, R.W. Hartel, Ice Cream (Springer, New York, 2012)Google Scholar
  21. 21.
    H. Stone, R. Bleibaum, H.A. Thomas, Sensory Evaluation Practices, 3rd edn (Academic Press, Amsterdam, 2012)Google Scholar
  22. 22.
    H.A. Barnes, J. Non-Newton. Fluid Mech. 70, 1–33 (1997)CrossRefGoogle Scholar
  23. 23.
    A. Tárrega, J. Vélez-Ruiz, E. Costell, Food Res. Int. 38, 759–768 (2005)CrossRefGoogle Scholar
  24. 24.
    A. Koocheki, S.M.A. Razavi, Food Biophys. 47, 353–364 (2009)CrossRefGoogle Scholar
  25. 25.
    S. Kaya, A.R. Tekin, J. Food Eng. 4, 59–62 (2001)CrossRefGoogle Scholar
  26. 26.
    J. Briggs, J. Steffe, Z. Ustunol, J. Dairy Sci. 79, 527–531 (1996)CrossRefGoogle Scholar
  27. 27.
    P. Williams, G. Phillips, Handbook of Hydrocolloids (Woodhead Publishing Limited, New York, 2000)Google Scholar
  28. 28.
    T.M. Moghaddam, S.M.A. Razavi, B. Emadzadeh, J. Sci. Food Agric. 91, 1083–1088 (2011)CrossRefGoogle Scholar
  29. 29.
    M. BahramParvar, S.M.A. Razavi, Int. J. Food Sci. Technol. 47, 854–860 (2012)CrossRefGoogle Scholar
  30. 30.
    M. Muse, R.W. Hartel, J. Dairy Sci. 87, 1–10 (2004)CrossRefGoogle Scholar
  31. 31.
    J. Guinard, C. Zoumas-Morse, L. Mori, D. Panyam, A. Kilara, J. Dairy Sci. 79, 1922–1927 (1996)CrossRefGoogle Scholar
  32. 32.
    S. Specter, C. Setser, J. Dairy Sci. 77, 708–717 (1994)CrossRefGoogle Scholar
  33. 33.
    S.V. Kirkmeyer, B.J. Tepper, Chem. Senses 28, 527–536 (2003)CrossRefGoogle Scholar
  34. 34.
    H.L. Lawless, C.C. Clark, Food Technol. 11, 81–90 (1992)Google Scholar
  35. 35.
    C. Clarke, The Science of Ice Cream (The Royal Society of Chemistry, London, 2015)Google Scholar
  36. 36.
    A.S. Patel, A.H. Jana, K.D. Aparnathi, S.V. Pinto, J. Food Sci. Technol. 47, 582–585 (2010)CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  1. 1.Food Hydrocolloids Research Center, Department of Food Science and TechnologyFerdowsi University of MashhadMashhadIran

Personalised recommendations