Effects of Cholesterol Extraction Process and Fat and Whey Protein Additions on Ice Cream Mixes

ACCIARRI, GIULIANA; RISSO, PATRICIA HILDA; ACCIARRI, GIULIANA; RISSO, PATRICIA HILDA; BORDINO, JULIANA; ROZYCKI, SERGIO; BORDINO, JULIANA; ROZYCKI, SERGIO; HIDALGO, MARÍA EUGENIA; FERNÁNDEZ, JUAN MANUEL; HIDALGO, MARÍA EUGENIA; FERNÁNDEZ, JUAN MANUEL

JOURNAL OF FOOD SCIENCE

WILEY-BLACKWELL PUBLISHING, INC

Año: 2019 vol. 84 p. 980 - 989

0022-1147

The aim of this work was to evaluate the cholesterol extraction process in ice cream mixes (ICM) by using beta-cyclodextrin and to analyze the effect of this extraction on the ICM rheological, stability, and sensory characteristics. The effects of fat and whey protein (WP) additions on ICM stability were also evaluated. The maximum percentage obtained for cholesterol extraction was 93.6 %. The flow curves indicated that ICM showed a thixotropic behavior before and after cholesterol extraction, which was enhanced when the fat content and/or % of cyclodextrin increased. The stability of ICM with cholesterol-reduced content (RCho-ICM) was influenced by the fat content and/or the presence of WP. The RCho-ICM with the highest fat and/or WP addition showed less tendency to melt and had the smallest amount of accumulated molten liquid. These latter ICMs presented the slowest melting rates. Also, RCho-ICMs proved to be more stables than ICMs. RCho-ICM samples obtained with a ratio of betaCD/fat content of 1 % w/w were evaluated by a trained sensory panel. In addition, an acceptability test of the sample with better sensory attributes was conducted.