15C-20 |
Incorporation of Low Lactose Whey and Fat Replacers into Heat Shock Resistant Nonfat Ice Cream |
L. M. PITKA1, S. Clark, K. J. Davenport, H. Warner, and L. O. Luedecke. (1) Food Science and Human Nutrition, Washington State University, PO Box 6376, Pullman, WA 99164-6376 Previous attempts to replace ice cream milk fat with whey derivatives, protein or starch-based fat replacers, or vegetable oils have been unsuccessful in replicating full fat ice cream or producing a heat shock stable product. Improved modified and low dextrose equivalence starch-based fat replacers and low lactose whey derivatives may advance nonfat ice cream formulation. Nonfat ice creams are more prone to heat shock defects such as iciness and sandiness. Likewise, the melting profile appears synthetic compared to full fat ice creams. Our objective was to improve nonfat ice cream and produce a heat shock resistant nonfat ice cream containing whey protein and fat replacers. Six ice cream batches were formulated to contain reduced lactose whey protein (0%, 10%, and 20% of milk solids nonfat) each made with two combinations of Oatrim and Maltrin (7.8% & 0% and 3.9% & 18.3% of solids nonfat). Ice cream structure and ingredient interactions were assessed by mix viscosity, overrun, hardness, melting profiles, Scanning Electron Microscopy and color measurements. Consumer (n=50) and trained panels (n=12) evaluated the acceptability and sensory quality attributes of the ice creams, respectively. Ice creams were subjected to heat shock and tests were repeated. Data were analyzed using ANOVA (p£0.05). Consumers identified the 20% whey formulation as the least acceptable and the 20% whey & fat replacer as the most acceptable nonfat ice cream. All ice creams were slightly gray, suggesting annatto be included in future formulations. Ice creams without Maltrin were somewhat crumbly, cold, and icy. Ice creams with Maltrin were somewhat gummy, heavy, and extra sweet. Nonfat ice creams with whey protein but no Maltrin were less heavy than those with Maltrin. Usage of whey derivatives in combination with fat replacers in nonfat ice creams may minimize ingredient-related sensory and heat shock defects.
Session 15C, Dairy Foods
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