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- Title
Effect of fat content on characteristics of ice cream fortified with calcium and vitamin D3.
- Authors
Chansathirapanich, Weeraya; Ngamchuachit, Panita; Tansawat, Rossarin
- Abstract
Calcium and vitamin D play important roles in bone homeostasis. Several studies reported inadequate intakes of these two nutrients in many population groups. Food fortification is one way to solve the problem. The objective of this study was to develop the ice cream as a functional food for resolving calcium and vitamin D inadequate intakes by determining the effects of fortification of ice cream with calcium and vitamin D3. Five ice cream formulations contained different amounts of fat including regular fat (RF), reduced fat (RDF), light (L), low fat (LF), and fat free (FF) were design (10%, 7.5%, 5%, 2.5% and <0.625% fat content, respectively). An inulin was used as a fat replacement in LF and FF formulas. 200 mg of elemental calcium and 200 IU of vitamin D3 per serving were fortified in each formula. Ice creams were stored at −20°C. Physical and microbiological properties were evaluated on day 0, 7, 14, and 28. An overrun of L and FF were higher than RF, RDF and FF (P < 0.05). Hardness tended to increase as the lower of fat content of an ice cream and as the longer the products stored. Melting rate inclined with further reduction of fat on day 0, but no significant difference was found among the treatments on day 14 and 28. The ice creams formulated with the inulin had lower viscosity (P < 0.05) compared to non-containing inulin formulas. Aerobic plate counts were <100 CFU/ml, and no Escherichia coli and coliform found at 1:100 dilutions throughout the study. Calcium was preserved; however, the amount of cholecalciferol was inconsistent. Alternative techniques of vitamin D fortification may be needed to improve the stability.
- Subjects
ICE cream, ices, etc.; FAT content of dairy products; CALCIUM content of dairy products; FOOD consumption; HOMEOSTASIS; FOOD storage; DAIRY microbiology
- Publication
Thai Journal of Pharmaceutical Sciences, 2016, Vol 40, Issue 3, p132
- ISSN
0125-4685
- Publication type
Article