title: Optimization of fat-reduced ice cream formulation employing inulin as fat replacer via response surface methodology.
abstract: The use of new ingredients like inulin for fat replacement is of wide application in the food industry. The aim of the present work was to reduce the fat content on ice cream formulations. It was possible to reduce up to 25% of butyric and vegetable fats with 3% of inulin, with good textural and sensory characteristics of the final product. The substitution of fat with inulin increased the ice cream mix viscosity, improved air incorporation, and produced ice cream with soft and homogeneous textures. Color characteristics were not affected by the replacement. Hedonic sensory analysis showed that optimized fat-reduced inulin ice cream was not perceived different to commercial vanilla ice cream.
authors.affiliation: Food Science Lab, Tecnologico de Estudios Superiores de Ecatepec. Av. Tecnológico esq. Av. Central s/n, Ecatepec 55210, Estado de México, México.
authors.forename: Aurora
authors.initials: A
authors.lastname: Pintor
authors.affiliation: Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, Coyoacán, 04510, México City, México.
authors.forename: Patricia
authors.initials: P
authors.lastname: Severiano-Pérez
authors.affiliation: Food Science Lab, Tecnologico de Estudios Superiores de Ecatepec. Av. Tecnológico esq. Av. Central s/n, Ecatepec 55210, Estado de México, México alfonso.totosaus@gmail.com.
authors.forename: Alfonso
authors.initials: A
authors.lastname: Totosaus
mesh_terms: D000388:Air; D003116:Color; D004040:Dietary Carbohydrates; D004041:Dietary Fats / Q000008:administration & dosage*; D019358:Fat Substitutes / Q000737:chemistry; D005511:Food Handling / Q000379:methods*; D006244:Hardness; D006801:Humans; D007054:Ice Cream / Q000032:analysis* / Q000592:standards; D007444:Inulin / Q000737:chemistry; D013649:Taste; D014783:Viscosity
chemical_list: D004040:Dietary Carbohydrates; D004041:Dietary Fats; D019358:Fat Substitutes; D007444:Inulin
keywords: Ice cream; inulin; melting; response surface methodology; sensory analysis; texture