US EPA

8803075 

Journal Article 

The effect of fiber extracted from (Citrus uranium L.) on physicochemical & sensorial characteristics of low-fat ice cream 

Jafarian, S 

2021 

18 

117 

333-341 

Persian 

10.29252/fsct.18.08.26 

Ice cream is one of the most popular dairy desserts in the world. In recent years, the reduction of fat and fiber intake in dietary products has received much attention. Citrus peel is a valuable source of dietary fiber that is usually discarded as waste. In this research, the fiber extracted from Citrus uranium L. peel was used as a novel fat replacer in light vanilla ice cream.3 levels of Citrus uranium L. Fiber (0.5%, 1%, and 1.5%) were added to low fat vanilla ice cream formulation. The physical, chemical and sensory characteristics of low fat vanilla ice cream were investigated.The results of this study showed that addition of fiber had a significant effect on the physical properties of ice cream including viscosity and overrun. As the fiber levels increased, the viscosity, melting resistance and overrun of the treatments increased. The effect of fiber on the ice cream pH was significant (P <0.05), with increasing fiber levels, the pH of treatments decreased. Data showed that the effect of citrus uranium L. fiber on all factors of ice cream sensory evaluation was significantly different (P <0.05). Based on the results obtained by increasing the percentage of fiber, the highest score in sensory tests was obtained in treatment 2 (containing 1% fiber). The lowest was for treatment 3 (containing 1.5% fiber). Overall, the results showed that fiber can be used to produce lowfat ice cream with appropriate physico-chemical and sensory properties. © 2021 Journal of Food Science and Technology (Iran). All rights reserved. 

Fiber; Low fat ice cream; Physico-chemical characteristics; Sensory evaluation