Food Hydrocolloids, ( ISI ), Volume (135), No (135), Year (2023-2) , Pages (108206-108218)

Title : ( Licorice extract/whey protein isolate/sodium alginate ternary complex-based bioactive food foams as a novel strategy to substitute fat and sugar in ice cream )

Authors: , Mehdi Varidi , Fatemeh Alkobeisi ,

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Abstract

This study deals with the effect of whey protein isolate/sodium alginate/licorice root extract ternary foam as a fat and sugar replacer at different substitution levels (0, 25, 50, 75, and 100% w/w) on the physicochemical, rheological, and sensory properties of ice creams. The foam-loaded ice cream mixes showed significantly lower density and higher apparent viscosity compared to the control sample. The low-fat and low-sugar ice creams had manifestly higher elastic (Gʹ) and viscous (Gʹʹ) values than the control ice cream. The overrun (up to 51.03%), gas-hold up (up to 33.76%), and hardness (up to 18.43-fold) increased, and caloric value (167.43–48.37 kcal/ 100 g), meltdown (85.04–29.83%), and overall acceptance (8.88–2.66) reduced by increasing the substitution level. However, the ice cream with a 25% substitution level of sugar and fat by the foam had textural and sensory characteristics similar to that of the control sample (p > 0.05). Therefore, the foam-loaded ice creams could be marketed as a functional product in the future, particularly aiming at specific populations such as people who suffer from overweight, obesity, or other related complications.

Keywords

Low calorie Functional product Ice cream Foam Obesity Reduced fat
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@article{paperid:1093099,
author = {, and Varidi, Mehdi and Alkobeisi, Fatemeh},
title = {Licorice extract/whey protein isolate/sodium alginate ternary complex-based bioactive food foams as a novel strategy to substitute fat and sugar in ice cream},
journal = {Food Hydrocolloids},
year = {2023},
volume = {135},
number = {135},
month = {February},
issn = {0268-005X},
pages = {108206--108218},
numpages = {12},
keywords = {Low calorie Functional product Ice cream Foam Obesity Reduced fat},
}

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%0 Journal Article
%T Licorice extract/whey protein isolate/sodium alginate ternary complex-based bioactive food foams as a novel strategy to substitute fat and sugar in ice cream
%A ,
%A Varidi, Mehdi
%A Alkobeisi, Fatemeh
%J Food Hydrocolloids
%@ 0268-005X
%D 2023

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