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Physicochemical and Sensory Properties of Low Fat Fibre Enriched Ice Cream

Elango Ayyasamy; Sathiyapriya Ganesan; Jayalalitha Vembuiyer; Pugazhenthi Thirumalai Rengasamy.

Abstract
Ice cream is a very favourite dairy product among all sections of the people because of its palatable nature and nutritious nature. The use of new ingredients fat replacement is a new concept and is finding wide application in the food industry recently. In this regard, a study was carried out to prepare low fat fibre enriched ice cream by incorporating inulin and fructo-oligosaccharides. Different treatments of fibre enriched ice cream prepared by incorporating inulin or fructo-oligosaccharides at 0, 3, 5 and 7 per cent levels. The mean values of pH and titratable acidity of control and treatment ice cream after preparation and during the 5 weeks storage period at -230 C showed no significant difference. However, a highly significant (P < 0.01) difference was noticed in specific gravity, viscosity, melt down and over run values between different ice cream with a proportional increase to the increase in percent of inulin and fructo-oligosaccharides. Among the different ice cream prepared, the low fat fibre enriched ice cream with 3% inulin and low fat ice cream with 3% fructo-oligosaccharides recorded the highest scores for appearance, sweetness, flavor and overall acceptability, comparable to that of control. Dietary fibre inclusion at 7% level in the ice cream recorded higher viscosity, specific graity, meltdown and over run in comparison with the low fat control ice cream.

Key words: Fructooligosaccharides;Insulin;Low Fat Fibre Enriched Ice Cream;Meltdown;Overrun;Viscosity


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