15A-8 |
Use of mixed fat replacers in low fat coconut milk ice cream |
S. SURAPAT, Dept. of Food Science and Technology, Kasetsart University, 50 Phaholyotin Rd. Jatujak, Bangkok, 10900, Thailand In Thailand coconut milk is one of the main ingredients used in many foods and ice cream, the most favorite dessert in Thailand. Nowadays consumers are health conscious and avoid high fat products. Low fat coconut ice cream can meet one of the consumer's needs. The problem is its lowered sensory quality compared to traditional ice cream. One way to solve this problem is by using fat replacers. Our objective was to use mixed fat replacer to improve the quality of the low fat coconut milk ice cream. The amount of coconut milk was reduced from 8% (control) to different fat contents (2 to 0%) and mixed fat replacers (carbohydrate-based, ie. N-Lite D, MT-01, alpha-starch ; protein-based, ie. Simplesse-D 100, Prolo - 11) were added to replace fat. Samples were kept at -30C and tested for viscosity, overrun, hardness, melting in mouth and sensory evaluations. Our results showed that Simplesse-D100 in 2% fat ice cream gave no significant difference(p<0.05) in creaminess, gumminess, and melting in mouth from control, whereas Prolo-11 in 1.5% fat had preference score closed to the control. When carbohydrate-based fat replacers were added to the protein - based, results revealed that Simplesse with N-Lite D did not show any significant difference (p<0.05) in physical and sensory properties from Simplesse alone, combination of Prolo-11 and MT-01 had higher preference score than Prolo-11 alone. After storage at -30C for 8 weeks, samples with Simplesse and alpha-starch and with Prolo-11 and MT - 01 had good flavor and smoothness. These results suggested that protein-based fat replacers could be used to replace coconut milk fat alone or mixed with carbohydrate-based with minor differences in quality. The best combination studied was Simplesse and alpha-starch (1:2) which also had lower cost since alpha-starch is locally produced from tapioca flour.
Session 15A, Dairy Foods
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