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Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin

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Abstract

Instrumental analyses were used to evaluate the rheological properties of regular (10%), reduced-fat (6%) and low-fat (3%) ice cream mixes and frozen ice creams stored at −18 °C. The reduced-fat and low-fat ice creams were prepared using 4% whey protein isolate (WPI) or 4% inulin as the fat replacement ingredient. The composition, colour, apparent viscosity, consistency coefficient, flow behaviour index, hardness and melting characteristics were measured. No effect of WPI or inulin was obtained on the colour values. Compared with regular ice cream, WPI changed rheological properties, resulting in significantly higher apparent viscosities, consistency indices and greater deviations from Newtonian flow. In addition, both hardness and melting resistance significantly increased by using WPI in reduced-fat and low-fat ice creams. Inulin also increased the hardness in comparison to regular ice cream, but the products made with inulin melted significantly faster than the other samples.

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Acknowledgments

The authors thank Assoc. Prof. Dr. Semih Engez for his technical assisstance in the evaluation of some rheological parameters.

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Authors and Affiliations

  1. Department of Dairy Technology, Faculty of Agriculture, Ege University, Bornova, 35100, İzmir, Turkey

    Ayşe Sibel Akalın, Cem Karagözlü & Gülfem Ünal

Authors
  1. Ayşe Sibel Akalın
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  2. Cem Karagözlü
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  3. Gülfem Ünal
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Corresponding author

Correspondence to Ayşe Sibel Akalın.

Appendix

Appendix

This research was presented at the 26th World Congress and Exhibition of the International Society For Fat Research, “Modern Aspects of Fats and Oils”, 25–28 September 2005, Prague, Czech Republic.

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Akalın, A.S., Karagözlü, C. & Ünal, G. Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin. Eur Food Res Technol 227, 889–895 (2008). https://doi.org/10.1007/s00217-007-0800-z

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  • DOI: https://doi.org/10.1007/s00217-007-0800-z

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