Quality characteristics of a weight loss ice cream

Document Type

Article

Publication Date

4-25-2008

Abstract

A novel form of (-) hydroxycitric acid (HCA) has a weight loss influence and a generally recognized as safe status. Although ice cream is a generally liked dessert, it is calorie dense. The objective was to study the effect of various amounts of the HCA on the physico-chemical, microbiological and sensory characteristics of ice cream. The HCA was incorporated into ice cream mixes at 0 (control), 1.5, 3.0 and 4.5 g per 473 ml of ice cream. Three replications were performed. The HCA decreased pH, increased viscosity of the ice cream mixes and increased meltdown volume of the ice creams. Use of HCA at 3.0 and 4.5 g resulted in faster meltdown and increased aerobic counts of the ice creams. The HCA did not influence flavor, body / texture and heat shocked body / texture of the ice creams. Use of HCA at 1.5 and 3.0 g resulted in the best heat shocked flavor. Use of HCA can be recommended in the manufacture of weight loss ice creams at 1.5 g per 473 ml of ice cream.

Publication Source (Journal or Book title)

Milchwissenschaft

First Page

182

Last Page

185

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