Sensory and physical properties of ice creams containing milk fat or fat replacers

The Physicochemical Properties and Melting Behavior of Ice Cream Fortified with Multimineral Preparation from Red Algae

Ice cream is a popular frozen food consumed worldwide throughout the year. However, as a thermally unstable product, it requires proper cold chain management. Thermal fluctuations alter the physicochemical properties of ice cream and reduce its quality. This study was conducted to evaluate the physicochemical and sensory properties of ice cream containing different amounts (0.5; 0.8; 1.0%) of a multimineral preparation from Atlantic red algae. The effect of thermal shock on the quality of ice cream after preparation and 90 days of frozen storage was studied. The addition of a multimineral component slightly increased the freezing and glass transition temperatures of the ice cream. The overrun of the ice cream ranged from 48.55 to 52.78% and decreased with the frozen storage time, but the samples with 0.8 and 1.0% mineral content had the most stable overrun in terms of storage time and thermal fluctuations. Ice cream stored for both 7 and 90 days showed a similar melting behavior, although a shift in the melting curves was observed after long frozen storage. The samples exposed to the thermal treatment had lower melting rates by 39.2-59.9% and 55.2-65.4% for 7-day and 90-day stored ice cream, respectively. The hardness parameters of the ice cream did not change significantly under the conditions applied, so the fragility of the ice cream and its fluffiness did not seem to be affected. The organoleptic evaluation showed that ice cream with a mineral content of 0.8% was the most acceptable in terms of taste, texture, and overall acceptability. The applied mineral and sucrose content ratios did not alter the main physicochemical and organoleptic parameters, but significantly affected the nutrient density of the ice cream.

Evaluation of the sensory properties of thickened and protein-enhanced ice cream using check-all-that-apply and temporal check-all-that-apply

Ice cream formulations with varying amounts of added whey protein were created for those living with dysphagia in long-term care facilities (LTCs) to improve protein and fluid intake. The samples of thickened ice cream included a control (0% whey protein [WP]) and formulations with 6% (6WP), 8% (8WP), 10% (10WP), 12% (12WP) and 14% (14WP) added whey protein by volume. The consistency of the samples was assessed using the International Dysphagia Diet Standardization Initiative (IDDSI) Spoon Tilt Test, a sensory trial (n = 102) using hedonic scales and check-all-that-apply (CATA) and another sensory trial (n = 96) using temporal check-all-that-apply (TCATA). The whey protein increased the acceptability of the thickened ice cream except for the 12WP and 14WP formulations. The formulations with higher amounts of whey protein were associated with bitterness, custard/eggy flavor, and mouthcoating. The TCATA identified that the addition of whey protein led to slippery, gritty, and grainy attributes being perceived in the thickened ice cream. The study identified that 10% whey protein by volume can be added to thickened ice cream without impacting its' acceptability and the 6WP, 8WP, and 10WP formulations were liked significantly more than the control (without whey protein).

Policy, toxicology and physicochemical considerations on the inhalation of high concentrations of food flavour

Food flavour ingredients are required by law to obtain prior approval from regulatory bodies, such as the U.S. Food and Drug Administration (FDA) or the European Food Safety Authority (EFSA) in terms of toxicological data and intended use levels. However, there are no regulations for labelling the type and concentration of flavour additives on the product, primarily due to their low concentration in food and generally recognised as safe (GRAS) status determined by the flavour and extract manufacturers' association (FEMA). Their status for use in e-cigarettes and other vaping products challenges these fundamental assumptions, because their concentration can be over ten-thousand times higher than in food, and the method of administration is through inhalation, which is currently not evaluated by the FEMA expert panel. This work provides a review of some common flavour ingredients used in food and vaping products, their product concentrations, inhalation toxicity and aroma interactions reported with different biological substrates. We have identified several studies, which suggest that the high concentrations of flavour through inhalation may pose a serious health threat, especially in terms of their cytotoxicity. As a result of the wide range of possible protein-aroma interactions reported in our diet and metabolism, including links to several non-communicable diseases, we suggest that it is instrumental to update current flavour- labelling regulations, and support new strategies of understanding the effects of flavour uptake on the digestive and respiratory systems, in order to prevent the onset of future non-communicable diseases.

Rheological properties of reduced fat ice cream mix containing octenyl succinylated pearl millet starch

The octenyl succinyl anhydride (OSA) esterified pearl millet (Pennisetum typhoides) starch was evaluated as fat replacer in soft serve ice cream in comparison to other fat replacers viz. inulin, whey protein concentrate-70 and commercial starch. During temperature sweep test, the yield stress and flow behaviour index of un-pasteurized ice cream mixes increased as the temperature increased from 40 to 80 °C, while the consistency index decreased. Consistency index of aged ice cream mixes containing 2% fat replacer was higher as compared to mixes with 1% level. The aged ice cream mixes exhibited non-Newtonian behaviour as flow behaviour index values were less than one. Apparent viscosity (at 50 s^-1 shear rate) of control as well as ice cream mix containing 1% OSA-esterified pearl millet starch samples was 417 and 415 mPas, respectively and did not differ significantly. The overrun of the ice cream (with 5 and 7.5% fat) containing 1 and 2% of above fat replacers ranged between 29.7 and 34.3% and was significantly lower than control (40.3%). The percent melted ice cream was also low for the ice creams containing 2% of above fat replacers at 5% fat content as compared to control. However, sensory acceptability and rheological characteristics of reduced fat ice creams containing 1.0 and 2.0% OSA-esterified pearl millet starch were at par with other fat replacers under the study. Thus, OSA-esterified pearl millet starch has potential to be used as fat replacer in reduced fat ice cream.

Effect of fat content on the physical properties and consumer acceptability of vanilla ice cream

Ice cream is a complex food matrix that contains multiple physical phases. Removal of 1 ingredient may affect not only its physical properties but also multiple sensory characteristics that may or may not be important to consumers. Fat not only contributes to texture, mouth feel, and flavor, but also serves as a structural element. We evaluated the effect of replacing fat with maltodextrin (MD) on select physical properties of ice cream and on consumer acceptability. Vanilla ice creams were formulated to contain 6, 8, 10, 12, and 14% fat, and the difference was made up with 8, 6, 4, 2, and 0% maltodextrin, respectively, to balance the mix. Physical characterization included measurements of overrun, apparent viscosity, fat particle size, fat destabilization, hardness, and melting rate. A series of sensory tests were conducted to measure liking and the intensity of various attributes. Tests were also conducted after 19 weeks of storage at -18°C to assess changes in acceptance due to prolonged storage at unfavorable temperatures. Then, discrimination tests were performed to determine which differences in fat content were detectable by consumers. Mix viscosity decreased with increasing fat content and decreasing maltodextrin content. Fat particle size and fat destabilization significantly increased with increasing fat content. However, acceptability did not differ significantly across the samples for fresh or stored ice cream. Following storage, ice creams with 6, 12, and 14% fat did not differ in acceptability compared with fresh ice cream. However, the 8% fat, 6% MD and 10% fat, 4% MD ice creams showed a significant drop in acceptance after storage relative to fresh ice cream at the same fat content. Consumers were unable to detect a difference of 2 percentage points in fat level between 6 and 12% fat. They were able to detect a difference of 4 percentage points for ice creams with 6% versus 10%, but not for those with 8% versus 12% fat. Removing fat and replacing it with maltodextrin caused minimal changes in physical properties in ice cream and mix and did not change consumer acceptability for either fresh or stored ice cream.

Rheological properties of reduced fat ice cream mix containing octenyl succinylated pearl millet starch

The octenyl succinyl anhydride (OSA) esterified pearl millet (Pennisetum typhoides) starch was evaluated as fat replacer in soft serve ice cream in comparison to other fat replacers viz. inulin, whey protein concentrate-70 and commercial starch. During temperature sweep test, the yield stress and flow behaviour index of un-pasteurized ice cream mixes increased as the temperature increased from 40 to 80 °C, while the consistency index decreased. Consistency index of aged ice cream mixes containing 2% fat replacer was higher as compared to mixes with 1% level. The aged ice cream mixes exhibited non-Newtonian behaviour as flow behaviour index values were less than one. Apparent viscosity (at 50 s^-1 shear rate) of control as well as ice cream mix containing 1% OSA-esterified pearl millet starch samples was 417 and 415 mPas, respectively and did not differ significantly. The overrun of the ice cream (with 5 and 7.5% fat) containing 1 and 2% of above fat replacers ranged between 29.7 and 34.3% and was significantly lower than control (40.3%). The percent melted ice cream was also low for the ice creams containing 2% of above fat replacers at 5% fat content as compared to control. However, sensory acceptability and rheological characteristics of reduced fat ice creams containing 1.0 and 2.0% OSA-esterified pearl millet starch were at par with other fat replacers under the study. Thus, OSA-esterified pearl millet starch has potential to be used as fat replacer in reduced fat ice cream.

Chemical properties and sensory quality of ice cream fortified with fish protein

BACKGROUND

Fish protein powder is a functional ingredient that can be used for enhancing the nutritional value of food products. In this study the effect of fortification with different levels of fish protein powder (FP) on chemical properties and sensory quality of Persian ice cream with 0, 30 and 50 g kg(-1) FP during storage at - 18 °C for 4 months was investigated.

RESULTS

Ice creams fortified with 50 and 30 g kg(-1) FP had significantly higher protein and solid-non-fat content than ice cream with 0% FP or 83, 69 and 51 g kg(-1) protein and 215, 204 and 181 g kg(-1) solid non-fat, respectively. All products had the same levels of fat, lactose, acidity and pH. They had similar sensory quality after production except for colour, but sensory properties of fortified samples changed significantly after 2 months of storage. Colour faded, cohesiveness decreased, sandiness/coarseness increased, sweetness decreased and fish flavour and off-odour increased. The control ice cream scored highest for additives odour and flavour.

CONCLUSION

Development of ice cream fortified with fish protein powder could be an effective way to enhance nutritional and functional value of ice cream. But studies on storage stability, consumers' acceptance and attitudes are recommended if companies are planning to do so.

Sensory quality of marama/sorghum composite porridges

BACKGROUND

The edible seeds of marama beans are a good source of protein and fat and can potentially enhance the nutritional quality of sorghum products. Utilisation of marama flour in a composite porridge depends on sensory acceptance. Heating of marama beans before milling is used to inactivate trypsin inhibitors. Defatting of marama flour would improve shelf life. In this study, marama/sorghum composite porridges (10% solids) were prepared and subjected to descriptive sensory analysis, consumer acceptance testing, texture analysis, pasting and colour measurements.

RESULTS

Composite porridges had less cooked sorghum aroma/flavour but more intense overall aroma/flavour and were less viscous and less firm than sorghum porridge. Composite porridges prepared with flour from heated marama beans had a roasted nut flavour and were darker in colour compared with porridges prepared with unheated marama beans, which had a strong boiled nut aroma/flavour. Composite porridges from full-fat marama flours tasted more buttery/creamy. A bitter aftertaste was perceived in porridges from defatted marama flours. The 100% sorghum porridge and the composite porridge with full-fat flour were more acceptable to consumers.

CONCLUSION

Combining sorghum meal with full-fat marama bean flour has the potential to improve the sensory quality of sorghum porridge as a staple by providing acceptable sensory appeal.

Evaluation of rice flour for use in vanilla ice cream

The effects of varying concentrations (2, 4, and 6%) of 2 types of rice flours (RF 1 and RF 2) on the physicochemical properties and sensory characteristics of vanilla ice cream samples were assessed at different fat levels (0, 4, and 10%) and storage conditions (control vs. heat-shocked). Fat and total solids were measured as well as hardness, viscosity, and melting rate. Eight trained panelists conducted descriptive sensory analyses of the samples at 0 and 7 wk. The 2% rice flour level and to a certain extent the 4% usage level generally improved texture while affecting to a lesser extent the flavor characteristics of the samples compared with the control. The RF 2 generally had a more significant effect than RF 1, especially on the texture attributes. Although the rice flour reduced the negative impact of temperature abuse on textural properties, the samples still deteriorated in textural properties (more icy) under temperature abuse conditions. In addition, rice starch does lower perceived sweetness and can have a "flour flavor" at high usage levels. The use of rice flour appears to be most advantageous for low fat ice cream samples.

Sensory Evaluation Ratings and Melting Characteristics Show that Okra Gum Is an Acceptable Milk-Fat Ingredient Substitute in Chocolate Frozen Dairy Dessert

Reducing dietary fat intake may lower the risk of developing coronary heart disease. This study examined the feasibility of substituting okra gum for 25%, 50%, 75%, or 100% milk fat in frozen chocolate dairy dessert. Fifty-six consumers evaluated the frozen dairy desserts using a hedonic scale. Consumers rated color, smell, texture, flavor, aftertaste, and overall acceptability characteristics of all products as acceptable. All ratings were similar among the products except for the aftertaste rating, which was significantly lower for chocolate frozen dairy dessert containing 100% milk-fat replacement with okra gum compared with the control (0% milk-fat replacement) (P<0.05). Whereas melting points of all products were similar, melting rates slowed significantly as milk-fat replacement with okra gum increased, suggesting that okra gum may increase the stability of frozen dairy desserts (P<0.05). Overall, this study shows that okra gum is an acceptable milk-fat ingredient substitute in chocolate frozen dairy dessert.

Quantitative descriptive analysis and principal component analysis for sensory characterization of ultrapasteurized milk

Quantitative descriptive analysis was used to describe the key attributes of nine ultrapasteurized (UP) milk products of various fat levels, including two lactose-reduced products, from two dairy plants. Principal components analysis identified four significant principal components that accounted for 87.6% of the variance in the sensory attribute data. Principal component scores indicated that the location of each UP milk along each of four scales primarily corresponded to cooked, drying/lingering, sweet, and bitter attributes. Overall product quality was modeled as a function of the principal components using multiple least squares regression (R2 = 0.810). These findings demonstrate the utility of quantitative descriptive analysis for identifying and measuring UP fluid milk product attributes that are important to consumers.

Effects of milk fat, cocoa butter, or selected fat replacers on flavor volatiles of chocolate ice cream

Selected volatile compounds of chocolate ice creams containing 0.6, 4.0, 6.0, or 9.0% milk fat or containing 2.5% milk fat, cocoa butter, or one of three fat replacers (Simplesse, Dairy Lo, or Oatrim) were analyzed by gas chromatography and gas chromatography-mass spectrometry using headspace solid-phase microextraction. The headspace concentration of most of the selected volatile compounds increased with decreasing milk fat concentration. Fat replacers generally increased the concentration of volatiles found in the headspace compared with milk fat or cocoa butter. Few differences in flavor volatiles were found between the ice cream containing milk fat and the ice cream containing cocoa butter. Among the selected volatiles, the concentration of 2,5-dimethyl-3(2-methyl propyl) pyrazine was the most highly correlated (negatively) with the concentration of milk fat, and it best discriminated among ice creams containing milk fat, cocoa butter, or one of the fat replacers.

Effect of milk fat, cocoa butter, and whey protein fat replacers on the sensory properties of lowfat and nonfat chocolate ice cream

Lowfat and nonfat chocolate ice creams were made with 2.5% of milk fat, cocoa butter, or one of two whey protein-based fat replacers, Dairy Lo or Simplesse. Polydextrose was added as required so that all formulations contained the same amount of total solids. Ice cream was stored at a control temperature of-30 degrees C. Hardness, viscosity, and melting rate were measured by physical methods. Trained panelists conducted descriptive sensory analyses of the samples at 0, 6, and 12 wk. Attribute ratings were analyzed by analysis o variance with least significant difference mean separation and orthogonal contrasting. Data were also analyzed by multivariate analysis of variance with canonical variate analysis. Consumer acceptance (n = 50) did not differ among the fresh ice creams (wk 0). Ice cream containing milk fat had less intense cocoa flavor and was more resistant to textural changes over time compared with the other ice creams. Simplesse was more similar to milk fat than was Dairy Lo in its effect on brown color, cocoa flavor, cocoa character, and textural stability but was less similar in terms of thickness and mouthcoating.