Using spray-dried sugar beet molasses in ice cream as a novel bulking agent
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Date
2020
Journal Title
Journal ISSN
Volume Title
Publisher
Wiley
Access Rights
info:eu-repo/semantics/closedAccess
Abstract
In this study, it is aimed to investigate and evaluate the use of molasses which is a by-product of sugar production as a novel bulking agent in ice cream as a sugar replacer. Sugar beet molasses (75%) and 12 DE maltodextrin (25%) were converted into powder form by spray drying. Spray-dried sugar beet molasses (SDSM) was then used as a substitute of sugar in different ratios (0:100, 25:75, 50:50, 75:25 and 100:0) in the ice cream products. The increased amount of SDSM decreased the overrun, L*, whiteness index (WI) and melting behaviours and increased a*, b*, total phenolic content, consistency and viscosity. Meanwhile, thermal properties have not been affected by the use of SDSM (P < 0.05). The sensory findings have been particularly interesting especially when replacing above 50% sugar with SDSM, aroma, flavour and general acceptability decrease. According to the results of this study, substituting 25% of total sugar with SDSM as a bulking agent can decrease cost of the product and improve total phenolic content and some quality parameters without compromising sensorial properties.
Description
Keywords
Ice cream, maltodextrin, molasses, sugar, Rheological Properties, Quality Characteristics, Sensory Properties, Fat Replacers, Hydrocolloids, Functionality, Attributes, Perception, Preference, Chocolate
Journal or Series
International Journal of Food Science and Technology
WoS Q Value
Q2
Scopus Q Value
Q1
Volume
55
Issue
3
