Using spray-dried sugar beet molasses in ice cream as a novel bulking agent


Acan B. G. , TOKER Ö. S. , Aktar T., Tamturk F., Palabiyik I., Konar N.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.55, no.3, pp.1298-1310, 2020 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 55 Issue: 3
  • Publication Date: 2020
  • Doi Number: 10.1111/ijfs.14396
  • Journal Name: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aerospace Database, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Communication Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Page Numbers: pp.1298-1310
  • Keywords: Ice cream, maltodextrin, molasses, sugar, RHEOLOGICAL PROPERTIES, QUALITY CHARACTERISTICS, SENSORY PROPERTIES, FAT REPLACERS, HYDROCOLLOIDS, FUNCTIONALITY, ATTRIBUTES, PERCEPTION, PREFERENCE, CHOCOLATE
  • Eskisehir Osmangazi University Affiliated: Yes

Abstract

In this study, it is aimed to investigate and evaluate the use of molasses which is a by-product of sugar production as a novel bulking agent in ice cream as a sugar replacer. Sugar beet molasses (75%) and 12 DE maltodextrin (25%) were converted into powder form by spray drying. Spray-dried sugar beet molasses (SDSM) was then used as a substitute of sugar in different ratios (0:100, 25:75, 50:50, 75:25 and 100:0) in the ice cream products. The increased amount of SDSM decreased the overrun, L*, whiteness index (WI) and melting behaviours and increased a*, b*, total phenolic content, consistency and viscosity. Meanwhile, thermal properties have not been affected by the use of SDSM (P < 0.05). The sensory findings have been particularly interesting especially when replacing above 50% sugar with SDSM, aroma, flavour and general acceptability decrease. According to the results of this study, substituting 25% of total sugar with SDSM as a bulking agent can decrease cost of the product and improve total phenolic content and some quality parameters without compromising sensorial properties.