Agave fructans as fat and sugar replacers in ice cream: Sensory, thermal and texture properties
| Autor: | José Luis Arjona-Román, A. Totosaus-Sánchez, Patricia Severiano-Pérez, A. Pintor Jardines, Susana Fiszman, Héctor B. Escalona-Buendía |
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| Rok vydání: | 2020 |
| Předmět: |
010304 chemical physics
Ice crystals biology Chemistry General Chemical Engineering Sensory system 04 agricultural and veterinary sciences General Chemistry Apparent viscosity Agave biology.organism_classification 040401 food science 01 natural sciences Texture (geology) 0404 agricultural biotechnology Fructan 0103 physical sciences Food science Glass transition Sugar Food Science |
| Zdroj: | Food Hydrocolloids. 108:106032 |
| ISSN: | 0268-005X |
| DOI: | 10.1016/j.foodhyd.2020.106032 |
| Popis: | The principal aim of the present study was to investigate the feasibility of replacing fat and sugar with agave fructans to produce both low-fat, and low-fat and sugar ice cream. For this purpose, agave fructans (0–3.0%) were added to several ice cream formulations to explore relationships between their sensory perception, and their previously reported thermal and texture properties. Formulations with less than 1.2% of agave fructans contributed sensory attributes linked to the amount and size of ice crystals, such as crystallized (both texture and appearance), grainy and cold sensation. These were related to frozen water, ice fraction, enthalpy and maximum temperature, as well as hardness, melting rate and compression force. On the other hand, the samples with concentrations between 1.2 and 3.0% of agave fructans showed ice cream formulations with longer melting times, smooth, creamy and fluid texture, and with fatty sensation. These properties were directly related to low non-frozen water concentrations, high glass transition temperatures and ΔCp values, as well as textural properties, such as apparent viscosity and overrun. Even though consumers liked the samples with higher amounts of fat and sugar, all the samples showed liking values in a quite narrow range around the neutral point on the liking scale. Thus, agave fructans were able to enhance several sensory, thermal and textural properties, making them a feasible alternative as a fat and sugar replacer. |
| Databáze: | OpenAIRE |
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