Effects of Using a Fat Replacer on Ice Cream Texture and Flavor

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1 Effects of Using a Fat Replacer on Ice Cream Texture and Flavor By Kyle Gundy and Emiline Reinebold 11/25/2008 FN 453

2 Abstract Ice cream is one of the most popular food items in the United States. Unfortunately, ice cream is a very high fat food with little nutritional value. As more and more research comes out about the negative effects of high fat diets on health, it is important that new alternatives are found to replace comfort foods. The purpose of the current experiment was to use a fat replacer in creating an ice cream that mimicked full fat ice cream in taste, overrun and palatability. The hypothesis was that it is not be possible to create a low fat ice cream which mimics full fat ice in appearance, texture and flavor, and has a similar over run value. Methods involved removing the ½ and ½ called for in an ice cream recipe and replacing it with skim milk and two different fat replacers (Paselli and Simplesse) in two different amounts; 10 grams and 20 grams. Upon experimentation, it was found that a successful replacement can be made using Paselli. If methods used in the experiment begin being used to remove fat from the ice cream in such a way that would mimic the same taste, texture and palatability, the negative affects of the lipid may be negated. Introduction Over the past 20 years in the United States, a remarkable increase in obesity has been observed. In fact, the only state whose obesity level (or BMI greater than or equal to 30) is under 20% is Colorado (CDC, 2007). In a country where obesity is infecting the nation and the ramifications thereof are beginning to affect quality of life, it is important to pursue food options which encourage lower fat diets. Low fat diets are recommended for weight loss in both healthy and overweight individuals (Pirozzo, 2003). However, one study shows that when people expect a low fat food, they tend to consume less even if they are given a high fat food (Bowen, 2006). This may be seen as a result of a negative perception of taste of low fat food.

3 For this reason, it is important that lower fat food options become more appealing across the board, in order to change the negative perception of them. Ice cream is an important piece of the diet to many Americans or at least is an extremely enjoyable dessert option. In 2006 alone, the total US production of ice cream and frozen desserts was 1.55 billion gallons (Pupillo, 2008). One study looked at trends in food location and sources in young adults and found that consumption of higher fat desserts, including ice cream is still on the increase (Nielsen, 2002). The premise of this experiment is to find a lower fat version of ice cream that mimics a full fat version in texture and taste by replacing half and half with milk and a fat replacer. If ice cream which is lower in fat but equally palatable to the consumer can be produced, perhaps the same technique can be applied to other food items and change the negative perception of lowfat foods. In this study, fat replacers Simplesse and Paselli were used to create a low fat vanilla ice cream. Independent variables will be the amount type of fat replacer used (Paselli or Simplesse) and the amount of fat replacer used (10 or 20 g). Dependent variables will be sensory ratings of appearance, texture, and flavor as well as the over run of the ice cream. Procedure: Three trials of the experiment were carried out. The first two trials used Paselli as the fat replacer because Simplesse was not available. The third trial used Simplesse. Sensory data and overrun were taken to assess ice creams. However, sensory data was not collected for the first trial because the ice cream was stored in a freezer which was meant for chemicals only and may have been contaminated. All data was then analyzed and assessed.

4 In each trial, three samples of ice cream were prepared. The recipe which was used for the control can be found on allrecipies.com and is used in homemade ice cream making. For the two variations, half and half was replaced with skim milk and fat replacer. All three recipes can be seen in Table 1 below. Table 1: Recipe for each trial of Ice Cream Sample Powdered Sugar Whipping Cream Vanilla Variation Control 226.8g 113.4g 19.71mL mL ½ and ½ Sample g 113.4g 19.71mL 946mL Skim Milk + 10g fat replacer Sample g 113.4g 19.71mL 946mL Skim Milk + 20g fat replacer Ingredients were combined and then frozen while being mixed in an electric ice cream makers. It is important to note that the skim milk and Pacelli were warmed together and the Pacelli dissolved into the milk before being combined with the other ingredients. After the ice creams formed, they were removed from the ice cream makers, placed into storage containers, labeled and placed in a 4 o C freezer over night to allow them to completely freeze and to eliminate variation in temperature during testing. After being frozen overnight, samples were spooned into small containers for sensory testing by the scaling method. Another portion was reserved for the overrun analysis. Each sample was sensory tested via scaling tests to determine if the sample could be differentiated from the control on parameters of texture, taste, and appearance. The sensory

5 method use was scaling. To perform this test, the control and the two variations of ice cream were first given random three digit numbers. Each subject was given a 1 oz sample of each ice cream, in two ounce soufflé cups and asked to rate the samples on appearance, flavor, and texture. A ten point scale was used, with 1 representing extremely unpleasant and 10 representing extremely pleasant. Subjects were asked to record their rating for each attribute on a score card, which was similar to the sample seen below. Please taste all samples and rate them on a one to ten (one being very unpleasant and ten being very pleasant) for: Appearance: Texture: Flavor: Figure 1: Sample of sensory scorecard Next, overrun was determined for each sample. Overrun represents how much air was absorbed by the ice cream mix upon freezing as a percent of the volume of the liquid mix used. To determine overrun, 50 ml of ice cream was spooned into in a graduated cylinder and pressed down to make sure that no air pockets had formed upon transferring the ice cream into the cylinder. The ice cream was then allowed to melt. Upon melting, the volume of the liquid mix was measured. The volume of the liquid and solid ice creams were put into the following

equation, which gave the overrun of the ice cream. Overrun = [(Solid Volume Liquid Volume) / Liquid Volume] * 100 Results Table 2: Sensory test comparing appearance of control vs.

6 equation, which gave the overrun of the ice cream. Overrun = [(Solid Volume Liquid Volume) / Liquid Volume] * 100 Results Table 2: Sensory test comparing appearance of control vs. 10 and 20 mg of Paselli Control 10mg 20mg Mean Df Standard Deviation P(T<=t) two tail Figure 2: Paselli Appearance Ratings Table 3: Sensory test comparing flavor of control vs. 10 and 20 mg of Paselli Control 10mg 20mg Mean Df Standard Deviation P(T<=t) two tail

7 Figure 3: Simplesse Appearance Ratings Table 4: Sensory test comparing texture of control vs. 10 and 20 mg of Paselli Control 10mg 20mg Mean Df Standard Deviation P(T<=t) two tail Figure 4: Paselli Flavor Ratings

8 Table 5: Sensory test comparing appearance of control vs. 10 and 20 mg of Simplesse Control 10mg 20mg Mean Df Standard Deviation P(T<=t) two tail 6.2E E 5 Figure 5: Simplesse Flavor Ratings Table 6: Sensory test comparing flavor of control vs. 10 and 20 mg of Simplesse Control 10mg 20mg Mean Df Standard Deviation P(T<=t) two tail 1.96E

9 Figure 6: Paselli Texture Ratings Table 7: Sensory test comparing texture of control vs. 10 and 20 mg of Simplesse Control 10mg 20mg Mean Df Standard Deviation P(T<=t) two tail 1.76 E E 7 Figure 7: Simplesse Texture Rating

10 Table 8: Measured overrun of ice creams Fat Replacer Variation Overrun (%) Control (trial 1) mg (trial 1) 31.6 Paselli 20mg (trial 1) 28.2 Control (trial 2) mg (trial 2) mg (trial 2) 25 Control 38.9 Simplesse 10mg mg 31.6 Discussion By incorporation of the fat replacer Paselli, it was possible to create a product which was not distinguishable from full fat ice cream. Tables 2, 3, and 4 show that when 20mg Paselli and skim milk were used to replace half and half, subjects were not able to distinguish between the samples on the basis of appearance, flavor, or texture (p > 0.05 for all three attributes when put through sensory testing). Replacement of half and half with 10 mg of Paselli and skim milk yielded a product which was not distinguishable in color or flavor, but was distinguishable in texture (tables 2, 3, and 4). When half and half was replaced by Simplesse and skim milk, panelists were able to distinguish between the full and reduced fat product for both ten and twenty gram variations. As demonstrated in tables 5, 6, and 7, panelists rated the samples significantly different (p <

11 0.05) on flavor, color, and texture. The only attribute which was not rated significantly different from the full fat ice cream was the flavor of ice cream with 20mg Simplesse. Table 8 illustrates the percent overrun of each trial. When using Paselli as the fat replacer, the most notable change was between the control and the samples which used 20 mg of fat replacer. The incorporation of fat replacer resulted in reduced over run. When Simplesse was used as the fat replacer, over run was the same for both samples. In comparing the overrun of samples with Simplesse vs. samples with Paselli, it can be seen that the samples with Simplesse had the same over run as the samples with 10 mg of Paselli. These observations of over run are not what would be expected when comparing them to the obtained texture ratings. One would assume that there would be a great deal of correlation between the over run of an ice cream and texture ratings. However, when comparing table 8 with tables 4 and 7, there does not seem to be any relationship between the over run and how panelists rated the texture of samples. This may be due to error in the overrun measurements. As noted in the procedures section, over run was collected by tamping ice cream down in a graduated cylinder and then letting it melt. If large air pockets were created in transferring the ice cream between containers and were not removed by pressing down on the ice cream, they could create a great deal of error in the results. Future experiments utilizing fat replacer in ice cream will be necessary to find the best product. Utilization of fat replacers other than Paselli and Simplesse may be necessary to determine the best fat replacer for ice cream products. A future study should analyze the use of fat replacers in higher doses in order to find the point at which appearance, flavor and texture begins to significantly decrease. Studies could be done to determine how to incorporate fat replacer to maintain the textural integrity of the ice cream, seeing as this seemed to be the most difficult attribute to control.

12 Conclusion The hypothesis can be rejected. A lower fat ice cream was produced which mimicked a full fat ice cream by replacing 194 g of half and half with 20 g of Paselli and 194 g of skim milk. This information will be useful in creating lower fat alternatives to full fat vanilla ice cream.

13 References Lawlor, JB., Delahunty, CM. The sensory profile and consumer preference for ten speciality cheeses. International Journal of Dairy Technology. 53(1): August Szczesniak, AS. Consumer awareness of texture and other food attributes II. Journal of Texture Studies. 2(2): January CDC Colorado BMI. retrieved October 2008 from Pirozzo, S., Summerbell, C., Cameron, C., Glasziou, P. Should we recommend low fat diets for obesity? Obesity Reviews. 4(2): April Bowen, DJ., Hendrika, M., Tomoyasu, N. Preliminary evaluation of the processes of chaning to a low fat diet. Oxford Jounral of Health Education and Research. 9(1): Pupillo, J. Missing Ingredients. AAP News. 28: Nielsen, SJ., Siega Riz, AM., Popkin, BM. Trends in food locations and sources among adolescents and young adults. Preventive Medicine. 35(2): August allrecipies.com

The Effect of Ensure Supplementation on the Texture, Color, and Flavor of Ice Cream.

The Effect of Ensure Supplementation on the Texture, Color, and Flavor of Ice Cream. Kaylin Duncan Alicia Mezera 11/17/2008 1 Abstract: Chocolate ice cream was supplemented with different concentrations