T H E E F F E CT S O F I NUL I N O N T H E PHYSICOCHEMICAL CHARACTERISTICS OF REDUCED-FAT ICE CREAM
Keywords:
Reduced-fat ice cream, inulin, rheological behavior, thermal property, texture, melting rateAbstract
This study investigates the effects of inulin on the physicochemical properties of reducedfatice cream (6% fat content) and its potential as a fat replacer. To this end, the rheology,thermal properties, particle size distributions, texture, and melting characteristics of 2%and 4% inulin- containing reduced- fat ice creams were determined and compared withthose of regular ice cream with 10% fat content (control) and inulinfree reducedfat icecream. The experiments showed that the lower fat content (6%) significantly influencedthe physicochemical characteristics of the ice cream products. Despite the minimalimprovement in the rheology given to the 2% and 4% inulin contents, the glass transitiontemperature (Tg) of the inulin-containing reduced-fat ice creams was significantly elevated,resulting in enhanced product stability during frozen storage. The presence of inulin in thereduced-fat ice cream also induced the clustering of fat globules, resulting in the increaseof the larger sized particles ( 1- 10 μm) , but it significantly decreased the hardness of thereduced-fat ice cream. Moreover, the presence of 4% inulin lowered the melting rate of thereduced- fat ice cream to more resemble that of the regular ice cream. All in all, theexperimental findings verify the prospects of inulin, especially at the level of 4%, as a fatreplacer in the reduced-fat ice cream product.
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