Dados do Trabalho

Título

PHYSICAL PROPERTIES OF LOW-FAT ICE CREAM WITH BACTERIAL CELLULOSE AND INULIN

Introdução

As one of the key ingredients of ice cream, fat related to the increased risks of obesity and coronary heart diseases. It is very difficult to remove or replace it in an ice cream formulation. There is an increased demand for low-calorie and high-fiber products and, therefore, the need to develop functional ice cream formulation with reduced fat content. In the present study, the effect of bacterial cellulose (BC) and inulin on the physical and chemical properties (melting rate, overrun, TPA, pH, acidity, moisture, ash; fat and protein contents) of low-fat ice cream formulations were investigated.

Material e Métodos

For this purpose, low-fat ice cream formulations were produced with different BC levels and with and without inulin, the F1 is the control without BC; F2 with 0.25% of BC; F3 with 0.5% of BC; F4 with 1% of BC and F5 with 1% of CB and 4% of inulin. All the formulations had 5.4% of palm fat and 0.93% of Whey Protein Concentrated (WPC80%). It was used the analysis of variance, Duncan’s multiple range test and polynomial regression analysis to determine the significant differences among treatments (p ≤ 0.05).

Resultados e Discussão

Melting rates decreased (p ≤ 0.01) with increasing of BC (F3 and F4), especially with the addition of inulin (F5). The melting rate of F5 was lower by 40.82%, 49.12%, 27.50% and 25.64% respectively, in relation to F1, F2, F3 and F4. The formulations with lower CB concentrations (F1 and F2) collapsed earlier (they started to drip after 7 and 9 minutes, respectively) and when compared to the ones with 1% of CB (the F4 and F5) which started to melt only after 20 minutes. The addition of BC and inulin did not lead to significant differences (p ≤ 0.05) in the overrun, pH, ashes, fat and proteins values. The BC decreased the hardness, F4 was significantly (p ≤ 0.05) lower than the formulation without BC (F1), while F5 showed the highest hardness, probably due to the inulin addition.

Conclusão

Therefore, the addition of BC and inulin improved the physical properties, in addition was possible to achieve a reduction of fat and calorie.