Development of chocolate ice cream using orange peel fiber as fat replacer/ Desenvolvimento de sorvete de chocolate utilizando fibra de casca de laranja como substituto de gordura

• Published in: Ciência rural Vol. 43; no. 10; p. 1892
• Main Authors: Boff, Camila Comas e, Crizel, Tainara de Moraes, de Araujo, Rubilene Ramos, Rios, Alessandro de Oliveira, Flores, Simone Hickmann
• Format: Journal Article
• Language: Spanish
• Published: Universidade Federal de Santa Maria 01.10.2013
• Subjects: Citrus; Dairy products industry; Ice cream
• ISSN: 0103-8478; 1678-4596

The demand for healthier foods by consumers has driven the food industry to develop foods that contain less fat, however without altering the sensory characteristics and nutritional products. The ice cream industry is one that uses more fat in their formulations, containing on average 10% of this ingredient. An alternative to the replacement of fat is the fiber of citrus fruits, which has been used successfully by reducing the fat content in the meat industry, for example. Thus, the objective of this study was to evaluate the sensory characteristics and physical-chemical ice cream made with fiber commercial bitter orange peel as a substitute for fat. Two formulations with different concentrations of orange fiber (F1 and F2 with 0.74% to 1.10% fiber) and a control formulation (with fat) were used. The two formulations were found consistent with the literature values for the chemical composition of ice cream. Regarding the energy value of ice cream was observed reduction of more than 25%, indicating that the product may claim "light". For the fiber content of the cream, the values were 1.4% of F1 and F2, 2.0%, can consider ice cream formulation F2 as a source fiber. The attributes of color, odor and texture didn t differ between samples. Already flavor, after taste and overall acceptability differences between samples obtained with fiber and control. Ice cream prepared with fiber obtained orange peel acceptance rates of 78%