Preparation of fat‐free mulberry ice cream by using inulin and whey protein isolate as a fat substitute
Abstract The standard ice cream consists of high calories and fat which could cause metabolic syndrome upon regular consumption. Therefore, this study developed a fat‐free ice cream using fat replacer including inulin (carbohydrate‐based) and whey protein isolate (WPI, protein‐based) at various conc...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2024-10-01
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| Series: | eFood |
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| Online Access: | https://doi.org/10.1002/efd2.70006 |
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| author | Anantita Sangsuriyawong Pathompol Suwanmongkol Napassorn Peasura Nichapha Kornsakkaya Sasapin Disnil Pornrat Sinchaipanit Nilesh Nirmal |
| author_facet | Anantita Sangsuriyawong Pathompol Suwanmongkol Napassorn Peasura Nichapha Kornsakkaya Sasapin Disnil Pornrat Sinchaipanit Nilesh Nirmal |
| author_sort | Anantita Sangsuriyawong |
| collection | DOAJ |
| description | Abstract The standard ice cream consists of high calories and fat which could cause metabolic syndrome upon regular consumption. Therefore, this study developed a fat‐free ice cream using fat replacer including inulin (carbohydrate‐based) and whey protein isolate (WPI, protein‐based) at various concentrations (6%, 8%, and 10%) or their combination (1:1). Additionally, freeze‐dried mulberry fruit powder was used as a functional ingredient. The results indicated that both, inulin and WPI, function differently thereby affecting the physicochemical properties of the ice cream. The combination of inulin:WPI at a 4:4 ratio produced high‐quality standard ice cream with a higher sensory score. Further incorporation of freeze‐dried mulberry powder (2%) in a selected fat‐free ice‐cream base showed enhanced sensory, nutraceutical, and textural properties of the ice cream. All fat‐free and fat‐free mulberry ice cream had a trace amount of fat (0.06%), while the calorie was reduced to 88.9 kcal/serving compared with a full‐fat ice cream (195.7 kcal/serving). Hence, fat‐free mulberry ice cream with 74.5% of nonfat milk, 5.0% of skim milk powder, 8% of inulin:WPI (4:4), 9.5% of sugar, 0.5% of emulsifier, and 2% freeze‐dried mulberry powder could serve as the best alternative to the full‐fat ice cream. |
| format | Article |
| id | doaj-art-8685f2ce302b4e9285bbec657c155b68 |
| institution | OA Journals |
| issn | 2666-3066 |
| language | English |
| publishDate | 2024-10-01 |
| publisher | Wiley |
| record_format | Article |
| series | eFood |
| spelling | doaj-art-8685f2ce302b4e9285bbec657c155b682025-08-20T01:47:40ZengWileyeFood2666-30662024-10-0155n/an/a10.1002/efd2.70006Preparation of fat‐free mulberry ice cream by using inulin and whey protein isolate as a fat substituteAnantita Sangsuriyawong0Pathompol Suwanmongkol1Napassorn Peasura2Nichapha Kornsakkaya3Sasapin Disnil4Pornrat Sinchaipanit5Nilesh Nirmal6Institute of Nutrition Mahidol University Salaya Nakhon Pathom ThailandNational Food Institute Bangkok ThailandInstitute of Food Research and Product Development Kasetsart University Bangkok ThailandInstitute of Nutrition Mahidol University Salaya Nakhon Pathom ThailandInstitute of Nutrition Mahidol University Salaya Nakhon Pathom ThailandInstitute of Nutrition Mahidol University Salaya Nakhon Pathom ThailandInstitute of Nutrition Mahidol University Salaya Nakhon Pathom ThailandAbstract The standard ice cream consists of high calories and fat which could cause metabolic syndrome upon regular consumption. Therefore, this study developed a fat‐free ice cream using fat replacer including inulin (carbohydrate‐based) and whey protein isolate (WPI, protein‐based) at various concentrations (6%, 8%, and 10%) or their combination (1:1). Additionally, freeze‐dried mulberry fruit powder was used as a functional ingredient. The results indicated that both, inulin and WPI, function differently thereby affecting the physicochemical properties of the ice cream. The combination of inulin:WPI at a 4:4 ratio produced high‐quality standard ice cream with a higher sensory score. Further incorporation of freeze‐dried mulberry powder (2%) in a selected fat‐free ice‐cream base showed enhanced sensory, nutraceutical, and textural properties of the ice cream. All fat‐free and fat‐free mulberry ice cream had a trace amount of fat (0.06%), while the calorie was reduced to 88.9 kcal/serving compared with a full‐fat ice cream (195.7 kcal/serving). Hence, fat‐free mulberry ice cream with 74.5% of nonfat milk, 5.0% of skim milk powder, 8% of inulin:WPI (4:4), 9.5% of sugar, 0.5% of emulsifier, and 2% freeze‐dried mulberry powder could serve as the best alternative to the full‐fat ice cream.https://doi.org/10.1002/efd2.70006fatgood health and well‐beingice creaminulinmulberryobesity |
| spellingShingle | Anantita Sangsuriyawong Pathompol Suwanmongkol Napassorn Peasura Nichapha Kornsakkaya Sasapin Disnil Pornrat Sinchaipanit Nilesh Nirmal Preparation of fat‐free mulberry ice cream by using inulin and whey protein isolate as a fat substitute eFood fat good health and well‐being ice cream inulin mulberry obesity |
| title | Preparation of fat‐free mulberry ice cream by using inulin and whey protein isolate as a fat substitute |
| title_full | Preparation of fat‐free mulberry ice cream by using inulin and whey protein isolate as a fat substitute |
| title_fullStr | Preparation of fat‐free mulberry ice cream by using inulin and whey protein isolate as a fat substitute |
| title_full_unstemmed | Preparation of fat‐free mulberry ice cream by using inulin and whey protein isolate as a fat substitute |
| title_short | Preparation of fat‐free mulberry ice cream by using inulin and whey protein isolate as a fat substitute |
| title_sort | preparation of fat free mulberry ice cream by using inulin and whey protein isolate as a fat substitute |
| topic | fat good health and well‐being ice cream inulin mulberry obesity |
| url | https://doi.org/10.1002/efd2.70006 |
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