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Studying on Effect of Inulin and Maltodextrin Usage as Fat Replacers on Color

and Sensory Properties of Prebiotic Cocoa Ice cream

Article  in  World Science and Technology · November 2013

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 World of Sciences Journal
ISSN: 2307-3071
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Y e a r :2013 V o l u me : 1 I s s u e :6
P a g e s :172-183

Studying on Effect of Inulin and Maltodextrin Usage as

Fat Replacers on Color and Sensory Properties of
Prebiotic Cocoa Ice cream
Yasmin Barazandegana *,Seyed Ali Yasini Ardakanib,Mohammad reza
Eslamic
a, b, c: Department of Science and Food Technology, Science and Research Branch,
Islamic Azad University, Yazd, Iran
ABSTRACT
● ● ●
Ice cream, the popular frozen dessert for all age groups, has been considered for a long time,
since it has significant amount of fat in its formulation and because of restrictions in using fat
in different age groups, it was tried to reduce the amount of fat and replacing it with lower-
calorie ingredients that are beneficial to our health like inulin and maltodextrin as much as
possible. 21 various formulation on 5 different levels of fat (0,3,6,9,12 %) and the replacement
percentage of (0,3,6,9,12%) for inulin and (0,3,6,9,12 % ) for maltodextrin were produced.
According to the results of the color test, samples containing both inulin and maltodextrin ,
showed a decrease in L* (lightness), a* (red) and b* (yellow) has increased , No change of C
*,and a decrease in °hue. samples containing both fat replacers were darker. samples which
their fat has been reduced by 25% , scored higher ranks than the control

● ● ●

KEYWORDS: Sensory Analysis, Inulin, Maltodextrin, Hunter lab

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World of Sciences Journal
Email: yas_brz@yahoo.com
 Replacing Fat In Cocoa Ice cream by Barazandegan et al., 2013 2

Introduction:
Ice cream is a complex colloidal system which is in frozen phase and contains ice crystals, air bubbles and fat cells
that are partially-coalesced and aggregated in distinct phases that are surrounded by a non-frozen continuous matrix
of sugars, proteins, salts, polysaccharides and water (Goff,2002).
Ice cream contains large amount of fat (Metwally,2007) which in turn can be considered as a multi-functional
combination that has creamy properties which affects texture and mouth feeling (Adapa et al., 2000 ), color and
flavor (Gonzalez et al., 2008). since ice cream typically contain 10 to 12% of fat, especially in saturated form,
finding a substitute for it, seems necessary.
Maltodextrin is a polysaccharide consisting of D-glucose monomers linked by glycoside bond α(1→4) which
obtains from partial hydrolysis of starch. Maltodextrin improves mouth feeling and reduces the dryness of texture.
Maltodextrin gel can easily be combined with liquid and solid fats and forms a stable gel-like emulsion. since
Maltodextrin provides same taste as fats and helps foods to easily be broken into smaller pieces in the mouth, it can
be an appropriate alternative for the fats used in the food industry (Alexander, R.J., 1998, Guzeler et al., 2011).
In production of reduced-calorie ice creams, usually inulin, oligofructose ,poly dextrose, isomalt, lactitol, Milk
protein concentrate and Rice starch have been used as replacers for fat and sugar(Anonim, 2003).
Inulin, a linear indigestible polysaccharide with bonds of fructose and glucose terminal of β (2 1), in terms of
nutrition, behaves like dietary fibers(Flamm , etal.,2001). Inulin stimulates selective growth of beneficial bifido
bacteria (Robertfroid, etal.,2010). Inulin causes an improvement in calcium absorption, reduction in triglycerides
fatty acids in the liver and subsequently reduces triglyceride content of blood serum (Kaur and Gupta, 2002). Inulin
is an alternative for fats and sugars and also used as a bulking agent (Tungland and Meyer, 2002).
Properties of Inulin as fat imitator is attributed to its ability to link the water molecules and forming a gel-like
network (Franck, 2002).
In 2002, Zimeri and Kokini investigated thermal properties of inulin and pointed out that Fat mimetic properties of
inulin could be as a result of its low partial crystallization. the main usage of this material as a texturizing agent,
especially in low-fat products like yoghurt ,ice cream and margarine, is to achieve an specific amount of fat content
(Devereux et al., 2003).
A clear definition of functional foods is that they positively improve physiological function of the body to be
targeted in the way that they cause a positive impact on any particular part of the body, As a result, products
containing these materials showed health benefits (Robert froid, 2010).
It can be said that all reduced-fat foods can be considered as functional foods so that it leads to development of
nutritional properties which occurs by fat reduction. Most of the ingredients used to replace fat do not lead to
positive physiological properties, although fiber-based fat replacers can claim to do so, since it can be said that the
role of dietary fibers is prevention of diseases, particularly in relation to colon cancer and heart diseases (Asp et al.,
1993 Stark and Madar,1994,Kritchesky,1994).
Documented health benefits and increasing growth of prebiotics are evidences that show prebiotics usually can
provide a range of health benefits to the body when they are used. lots of research reviews on topic of prebiotics and
their health benefits are available (Macfarlane et al.,2006; Robertfroid et al.,2010).
Among health benefit properties of prebiotics, increasing mineral absorption ( Hawthorne et al., 2008; Rastall,2010)
and improving immune responses (Macfarlane et al., 2007; Seifert et al., 2008) can be cited, while some evidences
indicate that prebiotics play an important role in preventing colon cancer (Asad et al., 2008) Or even effective in the
treatment of cancer (Taper and Robertfroid, 2008). Also their role in creating a feeling of satiety and weight control
is under study. Ohmes et al. (1998) investigated the relative effect of milk fat, milk solids non fat (MSNF) and each
of the three types of whey protein which were used as fat replacers In terms of flavor and textural properties in
vanilla ice cream.

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 Replacing Fat In Cocoa Ice cream by Barazandegan et al., 2013 3

Descriptive sensory analysis showed that ice cream containing %4.8 of each fat replacer had no significant effect on
the taste of vanilla but the intensity of whey flavor, cooked milk flavor and syrup flavor has been increased. In
comparison with each fat replacer, milk fat significantly lessened the flavor of whey, Syrup and cooked milk and in
turn, enhanced the taste and flavor of fresh milk and cream. These results indicate the importance of fat as a taste
ameliorative and importance of fat replacers as supplements for improving texture.
Ronald et al. (1999) prepared samples of ice creams which differed only in the percentage of milk fat (0.1,3,7,10%).
Samples containing 10% fat melted longer and were softer than 7% fat samples. Panelists stated that the removal of
fat from ice cream makes its texture more icy and crumbly with less noticeable bubbles. Cream flavor increased in
ice creams which their fat content increased. Milk powder flavor increased during the reduction of fat content, even
though samples with 0.1% fat had less milk powder flavor in comparison with samples containing 10% fat. Milk
powder flavor is one of the most important after tastes, which had been analyzed in low-fat products studied by
panelists.
In October 1999, Ronald et al. studied the effect of fat replacers on physical and sensory properties of fat-free ice
cream. Ice creams (with less that 0.5% fat) were formulated by maltodextrin , Milk protein concentrate or poly
dextrose; only samples including maltodextrin were as white as 10% fat ice cream while samples including
polydextrose seemed more yellower than the one without polydextrose. Products which were produced by fat
replacers melted sooner and the judgment of sensory panel about their taste was lower cream flavor than 10% fat ice
creams. The sensory panel ranked maltodextrin the most suitable replacer for the fat in production of fat-free ice
creams.
Prindiville et al. (1999) produced fat free (0.5%), low fat (4%), reduced-fat (6%) and high fat (9%) chocolate ice
cream; the ice creams received a thermal shock at -12˚c and kept at -30˚c. Ice creams containing high concentrations
of fat are more resistant to thermal shock and they preserve chocolate flavor and softness of texture better.
Hyvönen et al. (2003), studied effects of vegetable and dairy fats on the amount of strawberry flavor release and ice
cream melting resistance. Also the taste and aroma properties of ice cream were evaluated. Only a slight effect of
dairy fats was resulted on speed of flavor release and flavor intensity. In return the speed of flavor release was more
in vegetable fats than dairy’s .
Polydextrose and maltodextrin as texturizing agents and fortifiers, clearly increased the speed of flavor release and
the melting speed. An increase in fat content delayed ice cream melting for a longer time. A significant impact of fat
quality on melting was not observed. Sharpness of strawberry flavor was high in non-fat samples and it was
considered as abnormal flavor. Fattiness and creaminess are highly dependent on each other. Maltodextrin and poly
dextrose increased both fattiness and creaminess of non-fat ice cream.
Ingredients and methods :
21 various formulation on 5 different levels of fat were produced and tested.
Table1 - percentage of fat and fat replacers

used

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 Replacing Fat In Cocoa Ice cream by Barazandegan et al., 2013 4

Glucose and weighed milk were poured into container. Milk was heated to the temperature of 85 ° C for 15 seconds
(HTST). Then all powdery materials such as sugar, emulsifier / stabilizer system, skimmed milk powder , cocoa
powder, inulin and maltodextrin were added to the milk and glucose and mixed sufficiently for 2 minutes. The fat
used here which is solid vegetable oil, after being melted(water bath) was added to the mixture. Beaker containing
the ice cream mixture was placed in cold water until the temperature reaches about 25 degrees Celsius. Then it was
placed for 24 hours at 4 ° C (refrigerator temperature) to spend time for Aging period. After spending the aging
time the ice cream mixture was ready to pour into an ice cream maker machine (Temperature - 5 ° C) and after 10
minutes the ice cream had gained its texture and transferred to the freezer in sample containers to apply the tests on
it.
Color measurement of ice cream:
To measure the color of the samples , a Hunter Lab Choroma meter- CR400 was used. For this purpose, the
Circular sensor of the device was put on the homogenized ice cream samples. light was Shone from the light source
on samples and in the CIELAB system, parameters L *, a * and b * were measured and * C and ˚ hue factors were
calculated. Measurement was performed at ambient temperature (25-20 ° C). (Afoakwa et al.,2008)
In Hunter Lab system, L* values, Luminosity range from zero (black) to 100 (white) and a *(redness) and b *
(yellowness) values of -120 / +120 is measured.
L *: the distribution of light reflection
C *: degree of color saturation
˚hue: the brightness of color.
Sensory evaluation of ice cream:
Sensory analysis is one of the most complicated tools for sensory panels. ( Lawless and Heymann, 1998)
There are various methods to choose which include evaluation and describing the details of both qualitative and
quantitative sensory properties of a product or group of products.
Ice cream samples which were randomly numbered with three digit codes and questionnaires of seven trained
panelists from the staff of BAHARAN GOL KALLEH Company (In house) in the age group of 40-24, who were
trained through this evaluation. They were asked to rank the quality, taste, texture, mouth feel, melting and colors
and gave an score of numbers 1to5 (QDA method). For the highest quality number 5, and for the lowest quality
number 1were considered. 21 ice cream samples were evaluated during 5 sensory tests in order to determine the best
sample of fat replacement percentage.
Descriptive analysis, gets to work all the human senses when a product is evaluated, and other features like
Appearance, aroma, texture, flavor and so on are judged. These features should be identified and described and their
severity should be ranked or qualified.
Results and Discussion:
Panelists should determine what degree of each feature or quality is there in the sample being evaluated.
(Gillette,1984; Meilgaard et al., 1991)
Statistical Methods and Data Analysis: The statistical plan used, is a completely randomized plan. Descriptive
statistics with assistance of average and standard deviation were used for quantitative characteristics and according
to the case, diagrams were used. For comparison of average test results analysis of variance (ANOVA) with
was used and in case of significance, and in order to determine mean differences Duncan's multiple
range test was performed. Data analysis was based on SPSS V.16 software.

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 Replacing Fat In Cocoa Ice cream by Barazandegan et al., 2013 5

ANOVA results showed that the effect of treatments on the color parameters L *, a *, b *, c * and hue angle at 1%
(probably 99%) is significant.
Severity of effects of treatments on color factors were different according to the calculated values of F value , so
the most significant effect of treatments was on the a* and c*, b*, L* and hue angle orderly.
Table 3- Comparison the averages of color factors test

Chart 1 - The relationship between the amount of Chart 2 - The relationship between the amount of
maltodextrin and inulin and L * measured on ice cream maltodextrin and inulin and a * measured on ice cream
samples samples

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 Replacing Fat In Cocoa Ice cream by Barazandegan et al., 2013 6

Chart 3 - The relationship between the amount of maltodextrin Chart 4 - The relationship between the amount of maltodextrin
and inulin and b * measured on ice samples and inulin and c * measured on ice cream samples

Chart 5- The relationship between the amount of

maltodextrin and inulin and hue angle measured on ice
samples

Table 5 - Analysis of variance of the 2nd. stage of Table 4 - Analysis of variance of the 1st. stage of
sensory attributes sensory attributes

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 Replacing Fat In Cocoa Ice cream by Barazandegan et al., 2013 7

Table 7 - Analysis of variance of the 4th. stage of Table 6 - Analysis of variance of the 3rd. stage of sensory
sensory attributes attributes

Table 9 - Analysis of variance of the final stage of Table 8 - Analysis of variance of the 5th. stage of
sensory attributes sensory attributes

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 Replacing Fat In Cocoa Ice cream by Barazandegan et al., 2013 8

Chart 8 - Relationship between maltodextrin Chart 7 - Relationship between maltodextrin Chart 6 - Relationship between maltodextrin and
and inulin levels on sensory characteristics of and inulin levels on sensory characteristics of inulin levels on sensory characteristics of ice
ice cream - the third step ice cream - the second step cream - the first step

Chart 11 - Relationship between Chart 10 - Relationship between maltodextrin Chart 9 - Relationship between maltodextrin
maltodextrin and inulin levels on sensory and inulin levels on sensory characteristics of and inulin levels on sensory characteristics of
characteristics of ice cream - the final step ice cream - the fifth step ice cream - the fourth step

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 Replacing Fat In Cocoa Ice cream by Barazandegan et al., 2013 9

Table 11 - Comparison of average of sensory Table 10 - Comparison of average of sensory characteristics –

characteristics – 2nd. step 1st. step

Table 13 - Comparison of average of sensory characteristics – Table 12 - Comparison of average of sensory

4th. step characteristics – 3rd. step

Table 15 - Comparison of average of sensory Table 14 - Comparison of average of sensory

characteristics – final step characteristics – 5th. step

Sensory evaluation of ice cream:

Sensory evaluation was carried out in 6 stages. 5 levels, and 5 different levels of fat were examined in the sixth or
the last stage the best examples of each step were compared with the control sample and then the superior sample or
samples In terms of sensory evaluation were determined.

According to the results, inulin, due to water absorption causes reduction in light scatter so it reduces the lightness
degree and the ice creams are darker.
In 2006, Bolenz et al. studied fillers in milky chocolate which the lowest WWW.ENGINEERSPRESS.COM

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 Replacing Fat In Cocoa Ice cream by Barazandegan et al., 2013 10

amount of L* was observed in chocolates with 20% inulin and also the samples containing inulin had lower
b*(yellowness) but greater a*(redness) in comparison with control samples. Also in their sensory analysis, samples
including inulin were the brownest samples.
In 2009, Abd El-Khair indicated that the addition of inulin to chocolate milk reduces L* in samples , but a* and b*
values increase in comparison with control samples.
Conclusion:
At the end, the best samples, either considering consumer acceptance or technologically, were the ones in which the
fat level had been reduced to some extent (25%) and the amount of Inulin exceeded more than that of
Maltodextrin’s. Samples which were completely without fat somehow face problems while getting produced in
industry (technologically and economically) but since this product is placed under the category of healthy products
and its target group are people who pay special attention to the subject of quality and health, considering the daily
growth of this approach, the possibility of producing this product in near future will be practically gained.
Acknowledgement:
Special thanks to Mr. Khosrow Barazandegan in Standard and Industrial Researches Institute of Iran, Mr. Shahram
Delavari in Ice cream Factory of Baharan Gol Kalleh and the Agriculture faculty of the University of Tehran for
their cooperation in this research project.
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