Functionality of okra gum as a novel carbohydrate-based fat replacer in ice cream

Nurul Shahirah Aziz, Noor Soffalina Sofian Seng, Salma Mohamad Yusop, Khairul Farihan Kasim, Noorul Syuhada Mohd Razali

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

This work investigated the effects of okra (Abelmoschus esculentus) gum addition, as a fat replacer in ice cream. Water-extracted okra gum was used to replace the fat in ice cream at 0, 22, 44, 55, 88 and 100% to produce Super Premium (18% fat), Premium (14% fat), Regular (10% fat), Economy (8% fat), Low-fat (2% fat) and Zero-fat (0% fat) ice cream. The addition of okra gum was found to be comparable with full fat ice cream in term of melting rate and texture analysis. Droplet size data for the Super Premium ice cream displayed a bimodal distribution, whilst Zero-fat ice cream exhibited a monomodal droplet distribution. Rheological test, demonstrated that, Economy ice cream was the most elastic (G'). The substitution of fat content in ice cream with okra gum increased the viscous modulus (G''). Sensory results indicated that, up to 55% replacement of fat with okra gum was feasible to achieve satisfactory ice cream properties.

Original languageEnglish
Pages (from-to)519-530
Number of pages12
JournalFood Science and Technology Research
Volume24
Issue number3
DOIs
Publication statusPublished - 1 Jan 2018

Fingerprint

Abelmoschus
Ice Cream
ice cream
Ice
Carbohydrates
Oils and fats
Fats
carbohydrates
lipids
okra gum
Functionality
Premium
Abelmoschus esculentus
okra
droplet size
Gingiva
melting

Keywords

  • Fat replacer
  • Ice cream
  • Low fat
  • Okra gum

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Chemical Engineering(all)
  • Industrial and Manufacturing Engineering
  • Marketing

Cite this

Functionality of okra gum as a novel carbohydrate-based fat replacer in ice cream. / Aziz, Nurul Shahirah; Sofian Seng, Noor Soffalina; Mohamad Yusop, Salma; Kasim, Khairul Farihan; Mohd Razali, Noorul Syuhada.

In: Food Science and Technology Research, Vol. 24, No. 3, 01.01.2018, p. 519-530.

Research output: Contribution to journalArticle

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