Atik Ilker, Tekin Cakmak Zeynep Hazal, Avcı Esra, Karasu Salih
Food Technology Program, Afyon Vocational School, Afyon Kocatepe University, Afyonkarahisar 03200, Turkey.
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Davutpasa Campus, Yildiz Technical University, Istanbul 34210, Turkey.
Foods. 2021 Sep 28;10(10):2302. doi: 10.3390/foods10102302.
This study aimed to investigate the utilization of cold-pressed chia-seed oil by-products (CSOB) in a low-fat ice cream formulation as a fat replacer and stabilizer. In the study, ice cream emulsion mixtures were formulated by using 0.2-0.4% xanthan gum (XG), 2.5-12.5% fat, and 1-3% CSOB. Optimization was performed using the response surface methodology (RSM) and full factorial central composite design (CCD) based on the flow behavior rheological properties of the emulsions obtained from 17 different experimental points. All of the emulsion samples showed non-Newtonian shear-thinning flow behavior. The consistency coefficient () values of the emulsion samples were found to be 4.01-26.05 Pas and were significantly affected by optimization parameters ( < 0.05). The optimum formulation was determined as 0.29% XG, 2.5% CSOB, 2.5% fat. The low-fat (LF-IC) and full-fat control samples (FF-IC) were compared to samples produced with an optimum formulation (CBLF-IC) based on the steady shear, frequency sweep, and 3-ITT (three interval thixotropy test) rheological properties, thermal properties, emulsion stability, light microscope images, and sensory quality. CBLF-IC showed similar rheological behavior to FF-IC. The mix of CBLF-IC showed higher emulsion stability and lower poly-dispersity index (PDI) value and fat globule diameters than those of FF-IC and LF-IC. The thermal properties of the samples were significantly affected by the addition of CSOB in an ice cream mix. CBLF-IC exhibited a lower temperature range (ΔT), enthalpy of fusion (ΔH), and freezing point temperature (T) than those of FF-IC and LF-IC. While CBLF-IC exhibited a higher overrun value than other samples, it showed similar sensory properties to the FF-IC sample. The results of this study suggested that CSOB could be used successfully in low-fat ice cream production. This study also has the potential to gain new perspectives for the evaluation of CSOB as a fat substitute in a low-fat ice cream.
本研究旨在探讨冷榨奇亚籽油副产品（CSOB）在低脂冰淇淋配方中作为脂肪替代品和稳定剂的应用。在该研究中，冰淇淋乳液混合物是通过使用0.2 - 0.4%的黄原胶（XG）、2.5 - 12.5%的脂肪和1 - 3%的CSOB来配制的。基于从17个不同实验点获得的乳液的流动行为流变特性，使用响应面法（RSM）和全因子中心复合设计（CCD）进行优化。所有乳液样品均表现出非牛顿剪切变稀流动行为。乳液样品的稠度系数（）值为4.01 - 26.05 Pas，且受优化参数显著影响（<0.05）。确定最佳配方为0.29% XG、2.5% CSOB、2.5%脂肪。基于稳态剪切、频率扫描和3 - ITT（三区间触变性测试）流变特性、热性能、乳液稳定性、光学显微镜图像和感官质量，将低脂（LF - IC）和全脂对照样品（FF - IC）与用最佳配方生产的样品（CBLF - IC）进行比较。CBLF - IC表现出与FF - IC相似的流变行为。CBLF - IC的混合物显示出比FF - IC和LF - IC更高的乳液稳定性、更低的多分散指数（PDI）值和脂肪球直径。在冰淇淋混合物中添加CSOB对样品的热性能有显著影响。CBLF - IC表现出比FF - IC和LF - IC更低的温度范围（ΔT）、熔化焓（ΔH）和冰点温度（T）。虽然CBLF - IC表现出比其他样品更高的膨胀率值，但它与FF - IC样品表现出相似的感官特性。本研究结果表明，CSOB可成功用于低脂冰淇淋生产。本研究还有可能为评估CSOB作为低脂冰淇淋中的脂肪替代品提供新的视角。
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