EFFECT OF FAT AND SUCROSE REPLACERS ON PHYSICAL, CHEMICAL, AND SENSORY PROPERTIES OF REDUCE CALORIE ICE CREAM

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.