Textural analysis of fat reduced vanilla ice cream products
2001
Aime, D.B. | Arntfield, S.D. | Malcolmson, L.J. | Ryland, D.
Sensory and instrumental analyses were used to evaluate the texture of regular (10%), light (5%), low fat (2.5%) and fat free vanilla (0.4%) ice creams. The light, low fat and fat free ice cream were prepared using a modified pea starch as the fat replacement ingredient. Two processing trials with continuous commercial-like process conditions were undertaken. While the sensory attributes of the light sample were comparable to the regular vanilla ice cream, the trained sensory panel rated the low fat and fat free ice creams to have lower viscosity, smoothness and mouth coating properties. Instrumentally determined apparent viscosity data supported the sensory data. There was good correlation between the instrumentally determined firmness values and the sensory results for firmness. The use of modified starch as a partial fat replacer in vanilla ice cream was demonstrated.
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