Orange fiber as a novel fat replacer in lemon ice cream
2014
Crizel, Tainara de Moraes(Federal University of Rio Grande do Sul Food Science Department) | Araujo, Rubilene Ramos de(Federal University of Rio Grande do Sul Food Science Department) | Rios, Alessandro de Oliveira(Federal University of Rio Grande do Sul Food Science Department) | Rech, Rosane(Federal University of Rio Grande do Sul) | Flôres, Simone Hickmann(Federal University of Rio Grande do Sul Food Science Department)
Orange fiber was used as a novel fat replacer in light lemon ice cream. Nine ice cream formulations were compared: standard control ice cream (IC); ice cream with fiber (F1) from the peel, bagasse, and orange seed (ICA and ICB); ice cream with fiber (F2) from the orange peel alone (ICC and ICD); ice cream with fiber (F3) from the peel, bagasse, and orange seed pretreated with hydro-distillation (ICE and ICF); and ice cream with fiber (F4) from the orange peel pretreated with hydro-distillation (ICG and ICH).The orange fiber reduced the ice cream fat content (50 %) and the overrun ratio and increased the fiber content and the hardness, gumminess, and springiness values, but it did not affect the adhesiveness and odor of the samples. The samples with 1.0 % of orange fiber showed low melting rate values than those of the control ice cream. The overall acceptance of the ice cream with 1.0 % of pre-treated orange peel fiber did not differ from that of the control ice cream (80 %). The orange fiber proved a promising food ingredient since it can be used to decrease the fat content and increase bioactive compounds content, such as fiber and carotenoids.
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