Abstract

Suneeta Pinto and Dharaiya C.N

A study was carried out to assess the effect of use of intense sweetener in the manufacture of low fat frozen dessert, with the intention of developing appropriate technology for the manufacture of a dietetic frozen dessert. The control (C) was formulated to contain 4.5% milk fat, 11.75% milk solids not fat (MSNF), 1.25% whey protein concentrate-70 (WPC-70), 15% sucrose, 0.2% sodium alginate and 0.2% glycerol monostearate. In the experimental products sucralose was used as a sweetener in place of sucrose at the rate of 0.015%. Bulk fillers viz. polydextrose (PD), maltodextrin (MD) and sorbitol (SO) were used in different combinations viz. R1 (6% PD, 3% MD, 6% SO), R2 (7% PD, 2% MD, 6% SO) and R3 (8% PD, 1% MD, 6% SO) the other ingredients being same as that of the basic frozen dessert mixture with the exception of sucrose. Vanilla flavour was used as flavouring in all the products. All the mixtures and the frozen products were analyzed for their physico-chemical and sensory characteristics. From amongst all the experimental samples, R2 was preferred the most. Use of 7% PD, 2% MD and 6% SO and 0.015% sucralose is advocated for manufacture of sugar free frozen dessert. Substitution of sucrose with bulk fillers resulted in 20% reduction in calories in the sugar free product. The calorific value of the developed sugar free product i.e. R2 was 118.19 vs. 197.13 k cal for an average ice cream.