title: Effect of milk fat, cocoa butter, and whey protein fat replacers on the sensory properties of lowfat and nonfat chocolate ice cream.
abstract: Lowfat and nonfat chocolate ice creams were made with 2.5% of milk fat, cocoa butter, or one of two whey protein-based fat replacers, Dairy Lo or Simplesse. Polydextrose was added as required so that all formulations contained the same amount of total solids. Ice cream was stored at a control temperature of-30 degrees C. Hardness, viscosity, and melting rate were measured by physical methods. Trained panelists conducted descriptive sensory analyses of the samples at 0, 6, and 12 wk. Attribute ratings were analyzed by analysis o variance with least significant difference mean separation and orthogonal contrasting. Data were also analyzed by multivariate analysis of variance with canonical variate analysis. Consumer acceptance (n = 50) did not differ among the fresh ice creams (wk 0). Ice cream containing milk fat had less intense cocoa flavor and was more resistant to textural changes over time compared with the other ice creams. Simplesse was more similar to milk fat than was Dairy Lo in its effect on brown color, cocoa flavor, cocoa character, and textural stability but was less similar in terms of thickness and mouthcoating.
authors.affiliation: Department of Food Science and Human Nutrition University of Missouri, Columbia 65211, USA.
authors.forename: E A
authors.initials: EA
authors.lastname: Prindiville
authors.forename: R T
authors.initials: RT
authors.lastname: Marshall
authors.forename: H
authors.initials: H
authors.lastname: Heymann
mesh_terms: D000704:Analysis of Variance; D000818:Animals; D002417:Cattle; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D003258:Consumer Behavior; D004041:Dietary Fats / Q000032:analysis; D019358:Fat Substitutes / Q000032:analysis* / Q000592:standards; D005511:Food Handling; D005524:Food Technology; D006801:Humans; D007054:Ice Cream / Q000032:analysis / Q000592:standards*; D008055:Lipids / Q000032:analysis*; D008892:Milk / Q000737:chemistry; D008894:Milk Proteins / Q000032:analysis; D013649:Taste; D013997:Time Factors; D014783:Viscosity; D000067816:Whey Proteins
chemical_list: D004041:Dietary Fats; D019358:Fat Substitutes; D008055:Lipids; D008894:Milk Proteins; D000067816:Whey Proteins; C052387:cocoa butter