Chemical, microbial and sensory properties of a chestnut and milk ice cream with improved healthy characteristics. Issue 1 (1st January 2020)

• Record Type: Journal Article
• Authors: Espinoza, Luis A.; Purriños, Laura; Centeno, Juan A.; Carballo, Javier
• Is Part Of: International journal of food properties. Volume 23:Issue 1(2020)
• Page Start: 2271
• Page End: 2294
• Publication Date: 2020-01-01
• Subjects: Ice cream -- chestnuts -- healthier formulations -- fatty acid profile -- volatile profile -- microbial quality -- sensory characteristics; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664.0705
• DOI: 10.1080/10942912.2020.1856135
• Languages: English
• ISSNs: 1094-2912

Abstract

ABSTRACT: With the aim of revalorization of two productions of economic relevance (milk and chestnuts), a novel ice cream was formulated incorporating milk, chestnut flour and chestnut bits. Using the best sensory valued formula as a basis, eight ice cream formulations were elaborated replacing the ingredients normally used (milk fat, sucrose and carboxymethylcellulose) by healthier ones (olive oil, erythritol + steviol glycosides, and tara ( Caesalpinia spinosa ) gum, respectively). The formulations were analyzed for composition, physicochemical parameters, fatty acid profile, volatile profile, microbiological characteristics and sensory attributes. A general preference of the tasters was observed for the formulations containing sucrose over those made with the hypocaloric sweetener. GRAPHICAL ABSTRACT: