Abstract:
Concern about the impact of diet on health has led consumers to reduce the
consumption of high calorie foods in many countries. Health conscious consumers in Sri
Lanka often suffer from lack of suitable low calorie foods, leading to monotonous
uninteresting diets.
Ice cream is a highly palatable and energetic (200kCal/100g) food of people of every
age. About 75% of Its energy is contributed from fat and sugar. Successful development of
low calorie ice cream depends to large extent on the imitation of functional and sensory
properties produce by sugar and fat with low calorie ingredients. Effect of these ingredients
on physical and sensory properties is very important to for successful development of such
product.
Objective of this study was to determine the effect of fat replacer, SimpleeseR Dry 100 and Maltrtn M-40 and sweetner Mattitol, on physical, chemical and sensory properties of reduce calorie ice cream. Vanillin flavour alone and vanillin ftevour together with butter
flavour on the product acceptability was also determined. Sample with 10% fat and 15%
sucrose was used as a controller. The study was carried out at the Research and
Development Laboratory of Ceyfon Cold Stores Ltd., Colombo.
There were significant differences between control and samples formulated with fat
and sucrose substitutes for creaminess, waxiness, vanillin flavour and sweetness. There
were no significant differences between control and samples flavoured with both vanillin and butter flavours for aroma. Mattr1nRM-40 with only vanillin flavour scored the highest for after testa. Freezing points were lower for samples formulated with fat and sucrose substitutes ttum control and this resulted faster malting than control.
There is a significant effect on properties of ice cream v4ten fat and sucrose are
substituted by other ingredients and further studies are needed to bring them more closer to control.
