Influence of fat reduction on the physical and rheological properties of fruit ice cream

Abstract

The objective of this work was to prepare ice creams with different percentages of fat and evaluate them according to their thermal and physical characteristics. Lemon flavored ice creams with a fat content of 6% (Formulation 1) and 12% (Formulation 2) were manufactured. The ice creams were submitted to the analysis of overrun and texture profile. The syrups of these formulations were analyzed for freezing kinetics at -12 and -33 ° C and adjusted for the Fourier and Cavalcanti-Mata models. For the rheological profile, the syrups were analyzed at temperatures of 5, 30 and 70 ° C and were correlated through the rheological models of Herschel-Bulkleye and Ostwald-de-Waelle. Minimal air incorporation was observed in the formulations, a characteristic that can be adjusted by increasing the stirring time. The different levels of fat in the formulations influenced their texture, where the increase in fat resulted in a reduction in the firmness parameter of Formulation 2 in relation to Formulation 1. For freezing kinetics, the contents of fatty and soluble solids had an influence on time of freezing the syrups, the time being greater as the content of these solids was higher. In the rheological profile, at the temperatures studied, the mixtures of the two formulations showed the behavior of a non-Newtonian fluid, pseudoplastic.