ISSN 2167-0447
International Journal of Agricultural Sciences ISSN: 2167-0447 Vol. 4 (2), pp. 090-101, February, 2014. © International Scholars Journals
Full Length Research Paper
Development of a low fat sugar free frozen Dessert
Suneeta Pinto and Dharaiya C.N.
Dairy Technology Dept., SMC College of Dairy Science, Anand Agricultural University, Anand- 388 110, India.
*Corresponding author. E-mail: [email protected]
Accepted 04 November, 2013
Abstract
A study was carried out to assess the effect of use of intense sweetener in the manufacture of low fat frozen dessert, with the intention of developing appropriate technology for the manufacture of a dietetic frozen dessert. The control (C) was formulated to contain 4.5% milk fat, 11.75% milk solids not fat (MSNF), 1.25% whey protein concentrate-70 (WPC-70), 15% sucrose, 0.2% sodium alginate and 0.2% glycerol monostearate. In the experimental products sucralose was used as a sweetener in place of sucrose at the rate of 0.015%. Bulk fillers viz. polydextrose (PD), maltodextrin (MD) and sorbitol (SO) were used in different combinations viz. R1 (6% PD, 3% MD, 6% SO), R2 (7% PD, 2% MD, 6% SO) and R3 (8% PD, 1% MD, 6% SO) the other ingredients being same as that of the basic frozen dessert mixture with the exception of sucrose. Vanilla flavour was used as flavouring in all the products. All the mixtures and the frozen products were analyzed for their physico-chemical and sensory characteristics. From amongst all the experimental samples, R2 was preferred the most. Use of 7% PD, 2% MD and 6% SO and 0.015% sucralose is advocated for manufacture of sugar free frozen dessert. Substitution of sucrose with bulk fillers resulted in 20% reduction in calories in the sugar free product. The calorific value of the developed sugar free product i.e. R2 was 118.19 vs. 197.13 k cal for an average ice cream.
Key words: Frozen dessert, sugar free, low fat, WPC-70, polydextrose, maltodextrin, sorbitol, bulk fillers.