The effect of vegetable fat on the physicochemical characteristics of dates ice cream

R. Nazaruddin, A. S. Syaliza, A. I. Wan Rosnani

    Research output: Contribution to journalArticle

    10 Citations (Scopus)

    Abstract

    The effects of vegetable fats in low-calorie dates ice cream were studied. Fourteen different formulations were optimized by 'simplex lattice design'. Three types of fat (palm mid-fraction, palm olein and rice bran oil) were chosen to investigate their particle size distribution, melting resistance, amount of protein in the aqueous phase, colour, viscosity, total solids, percentage of overrun, fat and calorie value in ice cream. Statistical significance was determined by using analysis of variance and compared with the Duncan multiple range test using the SAS program. The significance level was 95% (P = 0.05). The types of fat used in an ice cream formulation have an impact on the colour, particle size diameter, viscosity and caloric value. A high percentage of palm mid-fraction (> 12%) gave a high intensity of brightness, but less redness and yellowness, while a high percentage of palm olein and rice bran oil gave high intensity of redness and yellowness. Moreover, viscosity was associated with formulations characterized by a high solid fat content. The more unsaturated and the longer the fatty acid chains of the vegetable fat used in the formulation, the more pronounced was the fat globule destabilization. However, the effect of the different fats on melting resistance was less pronounced.

    Original languageEnglish
    Pages (from-to)265-269
    Number of pages5
    JournalInternational Journal of Dairy Technology
    Volume61
    Issue number3
    DOIs
    Publication statusPublished - Aug 2008

    Fingerprint

    Ice Cream
    plant fats
    ice cream
    Vegetables
    Ice
    dates (fruit)
    Oils and fats
    Fats
    rice bran oil
    olein
    viscosity
    lipids
    melting
    Viscosity
    fat globules
    color
    long chain fatty acids
    total solids
    particle size distribution
    Particle Size

    Keywords

    • Ice cream
    • Palm mid-fraction
    • Palm olein
    • Physicochemical behaviour
    • Rice bran oil

    ASJC Scopus subject areas

    • Food Science
    • Bioengineering
    • Process Chemistry and Technology

    Cite this

    The effect of vegetable fat on the physicochemical characteristics of dates ice cream. / Nazaruddin, R.; Syaliza, A. S.; Wan Rosnani, A. I.

    In: International Journal of Dairy Technology, Vol. 61, No. 3, 08.2008, p. 265-269.

    Research output: Contribution to journalArticle

    Nazaruddin, R. ; Syaliza, A. S. ; Wan Rosnani, A. I. / The effect of vegetable fat on the physicochemical characteristics of dates ice cream. In: International Journal of Dairy Technology. 2008 ; Vol. 61, No. 3. pp. 265-269.
    @article{f95707dd8d8f4df19b16d0eccb11217e,
    title = "The effect of vegetable fat on the physicochemical characteristics of dates ice cream",
    abstract = "The effects of vegetable fats in low-calorie dates ice cream were studied. Fourteen different formulations were optimized by 'simplex lattice design'. Three types of fat (palm mid-fraction, palm olein and rice bran oil) were chosen to investigate their particle size distribution, melting resistance, amount of protein in the aqueous phase, colour, viscosity, total solids, percentage of overrun, fat and calorie value in ice cream. Statistical significance was determined by using analysis of variance and compared with the Duncan multiple range test using the SAS program. The significance level was 95{\%} (P = 0.05). The types of fat used in an ice cream formulation have an impact on the colour, particle size diameter, viscosity and caloric value. A high percentage of palm mid-fraction (> 12{\%}) gave a high intensity of brightness, but less redness and yellowness, while a high percentage of palm olein and rice bran oil gave high intensity of redness and yellowness. Moreover, viscosity was associated with formulations characterized by a high solid fat content. The more unsaturated and the longer the fatty acid chains of the vegetable fat used in the formulation, the more pronounced was the fat globule destabilization. However, the effect of the different fats on melting resistance was less pronounced.",
    keywords = "Ice cream, Palm mid-fraction, Palm olein, Physicochemical behaviour, Rice bran oil",
    author = "R. Nazaruddin and Syaliza, {A. S.} and {Wan Rosnani}, {A. I.}",
    year = "2008",
    month = "8",
    doi = "10.1111/j.1471-0307.2008.00413.x",
    language = "English",
    volume = "61",
    pages = "265--269",
    journal = "International Journal of Dairy Technology",
    issn = "1364-727X",
    publisher = "Wiley-Blackwell",
    number = "3",

    }

    TY - JOUR

    T1 - The effect of vegetable fat on the physicochemical characteristics of dates ice cream

    AU - Nazaruddin, R.

    AU - Syaliza, A. S.

    AU - Wan Rosnani, A. I.

    PY - 2008/8

    Y1 - 2008/8

    N2 - The effects of vegetable fats in low-calorie dates ice cream were studied. Fourteen different formulations were optimized by 'simplex lattice design'. Three types of fat (palm mid-fraction, palm olein and rice bran oil) were chosen to investigate their particle size distribution, melting resistance, amount of protein in the aqueous phase, colour, viscosity, total solids, percentage of overrun, fat and calorie value in ice cream. Statistical significance was determined by using analysis of variance and compared with the Duncan multiple range test using the SAS program. The significance level was 95% (P = 0.05). The types of fat used in an ice cream formulation have an impact on the colour, particle size diameter, viscosity and caloric value. A high percentage of palm mid-fraction (> 12%) gave a high intensity of brightness, but less redness and yellowness, while a high percentage of palm olein and rice bran oil gave high intensity of redness and yellowness. Moreover, viscosity was associated with formulations characterized by a high solid fat content. The more unsaturated and the longer the fatty acid chains of the vegetable fat used in the formulation, the more pronounced was the fat globule destabilization. However, the effect of the different fats on melting resistance was less pronounced.

    AB - The effects of vegetable fats in low-calorie dates ice cream were studied. Fourteen different formulations were optimized by 'simplex lattice design'. Three types of fat (palm mid-fraction, palm olein and rice bran oil) were chosen to investigate their particle size distribution, melting resistance, amount of protein in the aqueous phase, colour, viscosity, total solids, percentage of overrun, fat and calorie value in ice cream. Statistical significance was determined by using analysis of variance and compared with the Duncan multiple range test using the SAS program. The significance level was 95% (P = 0.05). The types of fat used in an ice cream formulation have an impact on the colour, particle size diameter, viscosity and caloric value. A high percentage of palm mid-fraction (> 12%) gave a high intensity of brightness, but less redness and yellowness, while a high percentage of palm olein and rice bran oil gave high intensity of redness and yellowness. Moreover, viscosity was associated with formulations characterized by a high solid fat content. The more unsaturated and the longer the fatty acid chains of the vegetable fat used in the formulation, the more pronounced was the fat globule destabilization. However, the effect of the different fats on melting resistance was less pronounced.

    KW - Ice cream

    KW - Palm mid-fraction

    KW - Palm olein

    KW - Physicochemical behaviour

    KW - Rice bran oil

    UR - http://www.scopus.com/inward/record.url?scp=65249094323&partnerID=8YFLogxK

    UR - http://www.scopus.com/inward/citedby.url?scp=65249094323&partnerID=8YFLogxK

    U2 - 10.1111/j.1471-0307.2008.00413.x

    DO - 10.1111/j.1471-0307.2008.00413.x

    M3 - Article

    VL - 61

    SP - 265

    EP - 269

    JO - International Journal of Dairy Technology

    JF - International Journal of Dairy Technology

    SN - 1364-727X

    IS - 3

    ER -