Using Psyllium Husk Powder as Fat Replacer and Stabilizer to Improve Low Fat Ice Cream Properties

Abstract

In the present study the effect of adding psyllium husk powder to low fat ice cream was investigated. For 45 days, the physicochemical, rheological, antioxidant scavenging activity, total phenolic compounds (TPC), and sensory qualities of all mixes and the resulting ice cream were assessed. Seven treatments were conducted. Control full fat(CFF)was made with 6.14% fat, control low fat (CLF) 1.2% fat. The other low fat treatments T1, T2, T3, T4 and T5 were made without using a stabilizer and by using 0.1, 0.3, 0.5, 0.7 and 0.9% psyllium husk respectively. As the psyllium husk ratios raised, there was a significant(p < 0.05)increase in both the specific gravity (SG)and weight per gallon (WPG) of the ice cream mix. During the aging process up to two hours, the rheological properties of the full fat ice cream (C1) tended to be higher than those of the control low fat ice cream mix and other low fat treatments. The SG and WPG of ice cream decreased as the psyllium husk content increased. Changes in the overrun were inversely correlated with specific gravity and weight per gallon. The melting rate of low fat treatments decreased significanttly(p < 0.05)by using psyllium husk as compared with CLF. There was an obvious notice to enhance in antioxidant scavenging activity, total phenolic compounds, flavor and overall acceptability of low fat treatments which contain psyllium husk powder. It can be concluded that adding psyllium husk powder to low fat ice cream up to 0.9% improved the physicochemical, rheological, antioxidant scavenging activity, TPC, sensory characteristics.