Author(s)

Samir A. Salem¹, Essam M. Hamad^1,2, Ihab S. Ashoush^1,3

¹Food Science and Human Nutrition Department, College of Agriculture and Veterinary Medicine, Qassim University, Qassim, Saudi Arabia.
²Dairy Science Department, Faculty of Agriculture, Cairo University, Giza, Egypt.
³Department of Food Science, Faculty of Agriculture, Ain Shams University, Cairo, Egypt.

Several studies are conducted to improve nutritional enrichment of ice cream. The aim of the present study was to produce healthy ice cream by partial replacement of fat with whey protein (WP), dietary fibers (oat (OT) and wheat germs (WG)) and modified starch (MS). Reduced fat ice cream (8% fat) was prepared as control. Healthy reduced fat ice cream was prepared by replacing 1% and 2% of fat with WP, OT, WG and MS. The fat replacement with OT and WG increased the fiber content of ice cream. In addition, ice cream from all treatments characterized by a significant great free radical scavenging activity when compared with control, especially when fat was replaced with WG, WP and OT, respectively. The sensory evaluation of ice cream revealed an enhancement of flavor when fat was replaced with 1% WP and OT and 2% WP (P < 0.05 vs. control). The modified starch treatments (1% and 2%) showed the highest viscosity followed by OT (2%) treatment (P < 0.05). In conclusion, these results showed that dietary fibers (OT & WG), WP and MS could be used to replace fat in ice cream and to give a healthy reduced fat ice cream with high fiber content and with high antioxidant activity.

Reduced Fat Ice Cream, Antioxidant Activity, Oat, Wheat Germ, Whey Protein

Salem, S. , Hamad, E. and Ashoush, I. (2016) Effect of Partial Fat Replacement by Whey Protein, Oat, Wheat Germ and Modified Starch on Sensory Properties, Viscosity and Antioxidant Activity of Reduced Fat Ice Cream. Food and Nutrition Sciences, 7, 397-404. doi: 10.4236/fns.2016.76041.