Effect of milk fat replacement with linseed oil rice bran wax organogel on physico chemical characteristics of dietetic ice cream
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Date
2017
Journal Title
Journal ISSN
Volume Title
Publisher
Indian Dairy Association
Abstract
An experiment has been carried out to study the milk
fat replacement with linseed oil rice bran wax organogel on
physico chemical characteristics of ice cream. Linseed oil rice
bran wax organogel was used at 0, 2.5, 5.0, 7.5 and 10.0 per cent
as a milk fat replacer to develop dietetic ice cream. Linseed oil
rice bran wax organogel was obtained by combining 10 per cent
(wt) of RBW and 90 per cent (wt) of linseed oil. Ice cream
formulation was comprised of 12 % SNF, fat 10 %, sugar 15 %,
stabilizer 0.5% and 36% Total solids. The mean value of pH in
the control ice cream mix was 6.39 and in the treatment groups
ranged from 6.36 to 6.38. The titrable acidity of different treatment
ice creams ranged from 0.214 to 0.216 per cent and in control ice
cream 0.214 per cent. Similarly the viscosity of the control ice
cream mix was 66.12 and in the treatment groups ranged from
61.45 to 65.82. Mean value of overrun in the control ice cream
was 37.63 per cent and it ranged from 26.98 to 34.55 per cent in
different treatment ice creams. The mean whipping ability of
control ice cream was 46.95 per cent and it ranged from 38.49 to
45.14 per cent in the treatments. Hence it can be concluded that
milk fat replacement with linseed oil rice bran wax organogel
did not have any impact on pH and titrable acidity. However,
viscosity, whipping ability and overrun are not influenced by
incorporation linseed oil organogel up to 2.5 per cent and beyond
this level of incorporation, a decreasing trend was noticed.
Description
TNV_IJDS_2017_70(1)132-135
Keywords
Veterinary Science