15A-5 |
Sensory analysis of nonfat ice cream with carbohydrate-based fat replacers for heat shock resistance |
L. M. PITKA1, S. Clark1, L. O. Luedecke, J. R. Powers, and B. G. Swanson. (1) Dept. of Food Science & Human Nutrition, Washington State Univ., PO Box 6376, Pullman, WA 99164-6376 Fat removal from ice cream has resulted in products with poor consumer acceptance due to flavor, body, and texture defects. Whey, fat replacers, stabilizers, and bulking agents have been used to improve nonfat ice cream texture but cause flavor defects. Our objectives were to assess quality and determine consumer acceptability of nonfat ice creams containing whey protein concentrate (WPC), a bulking agent, and carbohydrate-based fat replacers. Two experimental nonfat ice creams, made in duplicate, contained WPC at 15.00% of milk solids nonfat (MSNF), 7.22% Maltrin 100 (bulking agent), and either 2.00% Maltrin 040 or 1.00% Oatrim with 1.00% Maltrin 040. A commercial University Creamery nonfat ice cream contained WPC at 14.50% of MSNF, 2.55% Maltrin 100 and 0.75% Maltrin 040. Ice creams were evaluated after 1 and 6 weeks of storage. Half of the ice creams were heat shocked after 3 weeks of storage. Consumer (n=70) and trained panels (n=10) evaluated acceptability and sensory quality attributes of the ice creams, respectively. At week 1, the trained panel indicated that the commercial ice cream was most icy, least gummy, and had lower off-flavors than the Oatrim containing ice cream. At week 1 and 6, the commercial ice cream was more icy than experimental ice creams. Additionally, the heat shocked commercial ice cream was more icy than all other experimental ice creams (with or without heat shock abuse). Oatrim containing ice cream had more off-flavor than the commercial ice cream at week 1 and 6. Consumers identified the Oatrim containing ice cream as less acceptable in flavor and overall than the other two nonfat ice creams at week 1 and 6. Carbohydrate-based fat replacers in nonfat ice cream may successfully reduce heat shock defects such as iciness. Usage of Maltrin may suffice since addition of Oatrim may contribute to flavor defects.
Session 15A, Dairy Foods
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