Department of Food Science, The Pennsylvania State University, University Park 16802.
Department of Food Science, The Pennsylvania State University, University Park 16802; Sensory Evaluation Center, The Pennsylvania State University, University Park 16802.
J Dairy Sci. 2017 Jul;100(7):5217-5227. doi: 10.3168/jds.2016-12379. Epub 2017 Apr 27.
Ice cream is a complex food matrix that contains multiple physical phases. Removal of 1 ingredient may affect not only its physical properties but also multiple sensory characteristics that may or may not be important to consumers. Fat not only contributes to texture, mouth feel, and flavor, but also serves as a structural element. We evaluated the effect of replacing fat with maltodextrin (MD) on select physical properties of ice cream and on consumer acceptability. Vanilla ice creams were formulated to contain 6, 8, 10, 12, and 14% fat, and the difference was made up with 8, 6, 4, 2, and 0% maltodextrin, respectively, to balance the mix. Physical characterization included measurements of overrun, apparent viscosity, fat particle size, fat destabilization, hardness, and melting rate. A series of sensory tests were conducted to measure liking and the intensity of various attributes. Tests were also conducted after 19 weeks of storage at -18°C to assess changes in acceptance due to prolonged storage at unfavorable temperatures. Then, discrimination tests were performed to determine which differences in fat content were detectable by consumers. Mix viscosity decreased with increasing fat content and decreasing maltodextrin content. Fat particle size and fat destabilization significantly increased with increasing fat content. However, acceptability did not differ significantly across the samples for fresh or stored ice cream. Following storage, ice creams with 6, 12, and 14% fat did not differ in acceptability compared with fresh ice cream. However, the 8% fat, 6% MD and 10% fat, 4% MD ice creams showed a significant drop in acceptance after storage relative to fresh ice cream at the same fat content. Consumers were unable to detect a difference of 2 percentage points in fat level between 6 and 12% fat. They were able to detect a difference of 4 percentage points for ice creams with 6% versus 10%, but not for those with 8% versus 12% fat. Removing fat and replacing it with maltodextrin caused minimal changes in physical properties in ice cream and mix and did not change consumer acceptability for either fresh or stored ice cream.
冰淇淋是一种复杂的食品基质，包含多个物理相。去除一种成分不仅会影响其物理性质，还会影响到多个感官特征，而这些特征对消费者来说可能重要，也可能不重要。脂肪不仅有助于质地、口感和风味，还起到结构元素的作用。我们评估了用麦芽糊精（MD）代替脂肪对冰淇淋某些物理性质和消费者可接受性的影响。香草冰淇淋的配方中含有 6%、8%、10%、12%和 14%的脂肪，分别用 8%、6%、4%、2%和 0%的麦芽糊精来替代，以平衡混合物。物理特性包括膨胀率、表观粘度、脂肪粒径、脂肪失稳、硬度和融化率的测量。进行了一系列感官测试来测量喜好度和各种属性的强度。还在-18°C下储存 19 周后进行了测试，以评估由于在不利温度下长时间储存而导致的接受度变化。然后，进行了辨别测试，以确定消费者可以检测到脂肪含量的差异。随着脂肪含量的增加和麦芽糊精含量的减少，混合物的粘度降低。脂肪粒径和脂肪失稳随着脂肪含量的增加而显著增加。然而，新鲜冰淇淋和储存冰淇淋的样品之间的可接受性没有显著差异。储存后，与新鲜冰淇淋相比，6%、12%和 14%脂肪的冰淇淋在可接受性方面没有差异。然而，8%脂肪、6%MD 和 10%脂肪、4%MD 的冰淇淋在储存后与相同脂肪含量的新鲜冰淇淋相比，可接受性显著下降。消费者无法检测到 6%和 12%脂肪之间 2%的脂肪水平差异。他们能够检测到 6%和 10%脂肪之间 4%的差异，但不能检测到 8%和 12%脂肪之间的差异。在冰淇淋和混合物中，去除脂肪并用麦芽糊精替代脂肪会导致物理性质的微小变化，并且不会改变新鲜或储存冰淇淋的消费者可接受性。
