Microstructural, Physicochemical, Microbiological, and Organoleptic Characteristics of Sugar- and Fat-Free Ice Cream from Buffalo Milk
Ice cream is a popular dessert product across the world. Structure, body, taste, and odor properties are created by adding non-milk ingredients and milk ingredients. The main aim of the study is to decrease the caloric value of ice cream by using sugar and fat replacements. Ice cream treatments were...
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| Format: | Article |
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MDPI AG
2022-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/3/490 |
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| author | Atallah A. Atallah Osama M. Morsy Wael Abbas El-Sayed G. Khater |
| author_facet | Atallah A. Atallah Osama M. Morsy Wael Abbas El-Sayed G. Khater |
| author_sort | Atallah A. Atallah |
| collection | DOAJ |
| description | Ice cream is a popular dessert product across the world. Structure, body, taste, and odor properties are created by adding non-milk ingredients and milk ingredients. The main aim of the study is to decrease the caloric value of ice cream by using sugar and fat replacements. Ice cream treatments were investigated based on microstructural, chemical, physical, microbiological, sensory, and calorific values. Four different ice creams were used (control ice cream (SC1), ice cream with stevia (SC2), ice cream with sucralose (SC3), and ice cream with sorbitol (SC4)). The chemical properties in all treatments of ice cream were significantly recorded (<i>p</i> < 0.05). The highest sucrose and fat levels were detected in the SC1 treatment compared with the other treatments (<i>p</i> < 0.05). The lowest fat and sugar amounts were observed in the SC2, SC3, and SC4 treatments (<i>p</i> < 0.05). The highest viscosity, overrun, and hardness values (<i>p</i> < 0.05) were detected in the control ice cream. Total aerobic mesophilic bacterial counts were not significantly recorded between different ice cream treatments (<i>p</i> < 0.05). The sensory scores were not significantly affected by sweeteners and bulk agents in the different treatments. The highest calorific value was calculated in the SC1 samples (<i>p</i> < 0.05). On the other hand, the lowest calorific value was calculated in SC2, followed by the SC3 and SC4 treatments. In scanning electron microscopy (SEM), the gel exhibited a homogeneous structure with a fine network within the SC2, SC3, and SC4 treatments, as it contained a cohesive structure with small-sized pores. |
| first_indexed | 2024-03-09T23:52:53Z |
| format | Article |
| id | doaj.art-ae13bc728bae4a44937f4e67a41ffcfb |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T23:52:53Z |
| publishDate | 2022-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-ae13bc728bae4a44937f4e67a41ffcfb2023-11-23T16:31:46ZengMDPI AGFoods2304-81582022-02-0111349010.3390/foods11030490Microstructural, Physicochemical, Microbiological, and Organoleptic Characteristics of Sugar- and Fat-Free Ice Cream from Buffalo MilkAtallah A. Atallah0Osama M. Morsy1Wael Abbas2El-Sayed G. Khater3Department of Dairy Science, Faculty of Agriculture, Benha University, Toukh P.O. Box 13736, EgyptDepartment of Basic and Applied Sciences, Arab Academy for Science, Technology and Maritime Transport (AASTMT), Cairo P.O. Box 2033, EgyptDepartment of Basic and Applied Sciences, Arab Academy for Science, Technology and Maritime Transport (AASTMT), Cairo P.O. Box 2033, EgyptDepartment of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, Toukh P.O. Box 13736, EgyptIce cream is a popular dessert product across the world. Structure, body, taste, and odor properties are created by adding non-milk ingredients and milk ingredients. The main aim of the study is to decrease the caloric value of ice cream by using sugar and fat replacements. Ice cream treatments were investigated based on microstructural, chemical, physical, microbiological, sensory, and calorific values. Four different ice creams were used (control ice cream (SC1), ice cream with stevia (SC2), ice cream with sucralose (SC3), and ice cream with sorbitol (SC4)). The chemical properties in all treatments of ice cream were significantly recorded (<i>p</i> < 0.05). The highest sucrose and fat levels were detected in the SC1 treatment compared with the other treatments (<i>p</i> < 0.05). The lowest fat and sugar amounts were observed in the SC2, SC3, and SC4 treatments (<i>p</i> < 0.05). The highest viscosity, overrun, and hardness values (<i>p</i> < 0.05) were detected in the control ice cream. Total aerobic mesophilic bacterial counts were not significantly recorded between different ice cream treatments (<i>p</i> < 0.05). The sensory scores were not significantly affected by sweeteners and bulk agents in the different treatments. The highest calorific value was calculated in the SC1 samples (<i>p</i> < 0.05). On the other hand, the lowest calorific value was calculated in SC2, followed by the SC3 and SC4 treatments. In scanning electron microscopy (SEM), the gel exhibited a homogeneous structure with a fine network within the SC2, SC3, and SC4 treatments, as it contained a cohesive structure with small-sized pores.https://www.mdpi.com/2304-8158/11/3/490ice creamsweetenersquality characteristicscalorific valuesugar profilesscanning electron microscopy |
| spellingShingle | Atallah A. Atallah Osama M. Morsy Wael Abbas El-Sayed G. Khater Microstructural, Physicochemical, Microbiological, and Organoleptic Characteristics of Sugar- and Fat-Free Ice Cream from Buffalo Milk Foods ice cream sweeteners quality characteristics calorific value sugar profiles scanning electron microscopy |
| title | Microstructural, Physicochemical, Microbiological, and Organoleptic Characteristics of Sugar- and Fat-Free Ice Cream from Buffalo Milk |
| title_full | Microstructural, Physicochemical, Microbiological, and Organoleptic Characteristics of Sugar- and Fat-Free Ice Cream from Buffalo Milk |
| title_fullStr | Microstructural, Physicochemical, Microbiological, and Organoleptic Characteristics of Sugar- and Fat-Free Ice Cream from Buffalo Milk |
| title_full_unstemmed | Microstructural, Physicochemical, Microbiological, and Organoleptic Characteristics of Sugar- and Fat-Free Ice Cream from Buffalo Milk |
| title_short | Microstructural, Physicochemical, Microbiological, and Organoleptic Characteristics of Sugar- and Fat-Free Ice Cream from Buffalo Milk |
| title_sort | microstructural physicochemical microbiological and organoleptic characteristics of sugar and fat free ice cream from buffalo milk |
| topic | ice cream sweeteners quality characteristics calorific value sugar profiles scanning electron microscopy |
| url | https://www.mdpi.com/2304-8158/11/3/490 |
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