This study investigated the effect of incorporating dietary fibers, inulin, acacia, oat, and apple, in a low-fat vanilla ice cream. A significant increase in the ice cream mixture viscosity was observed with the addition of dietary fibers. Significant differences (p<0.05) were observed in the crystallization temperature when apple and oat fibers were used. Additionally, low-fat dietary fiber ice creams displayed statistically lower (p<0.05) glass transition and melting temperatures than full-fat ones, with the most pronounced reductions observed for samples enriched with acacia and apple fibers. Dietary fibers affected (p<0.05) the sensory profile of low-fat ice cream. However, inulin and acacia fibers samples showed a sensory profile comparable to the full-fat ice cream for nearly all attributes. These findings suggest that utilizing inulin and acacia fibers in low-fat ice cream yields characteristics of full-fat, underscoring the potential for crafting high-quality, reduced-fat ice cream products.

Dietary Fibers Effects on Physical, Thermal, and Sensory Properties of Low-Fat Ice Cream

Tolve, Roberta;Zanoni, Matteo;Sportiello, Lucia;Favati, Fabio
2024-01-01

Abstract

This study investigated the effect of incorporating dietary fibers, inulin, acacia, oat, and apple, in a low-fat vanilla ice cream. A significant increase in the ice cream mixture viscosity was observed with the addition of dietary fibers. Significant differences (p<0.05) were observed in the crystallization temperature when apple and oat fibers were used. Additionally, low-fat dietary fiber ice creams displayed statistically lower (p<0.05) glass transition and melting temperatures than full-fat ones, with the most pronounced reductions observed for samples enriched with acacia and apple fibers. Dietary fibers affected (p<0.05) the sensory profile of low-fat ice cream. However, inulin and acacia fibers samples showed a sensory profile comparable to the full-fat ice cream for nearly all attributes. These findings suggest that utilizing inulin and acacia fibers in low-fat ice cream yields characteristics of full-fat, underscoring the potential for crafting high-quality, reduced-fat ice cream products.
2024
Soluble/insoluble fiber
Differential scanning calorimetry
Fat replacer
Quantitative Descriptive Analysis
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11562/1124728
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