Download The Effect of Simplesse on Texture and Taste as a Fat Replacer in

 The Effect of Simplesse on Texture and Taste
as a Fat Replacer in Ice Cream
Meghan Elsasser, Daniel Lee, Alison Owens
Food Chemistry Research Project Title
The Effect of Simplesse on Texture and Taste as a Fat Replacer in Ice Cream
Abstract
It isn’t a big surprise that many of the people in the U.S are now overweight and/or obese. This
past decade has seen a disturbing increase in the percentages of adults that have an unhealthy
weight due to diet, lifestyle, and other factors. Children are also following this trend. This year
the trend hasn’t been getting any better. The adult obesity rate in 2012 was 26.2%. 2013 hasn’t
come to an end yet but the rate of obese adults so far this year is 27.2%.( www.gallup.com) The
increase of 1% doesn’t seem much but with the U.S population around 317,000,000 this means
an increase in 3 million people who have a BMI higher than 30. As the obesity rate increases,
changes must be made to try to lessen the increases. The idea of this project was to change the fat
content of ice cream which is a food many people enjoy so that it could be enjoyed without the
consequences related to ingesting it. The calories of the ice cream would be reduced because
protein has less calories per gram then fat. The fat content was therefore decreased while the
protein content of the ice cream was increased. Choosing a protein based fat replacer was also
done to make ice cream healthier as more protein is favorable versus more fat.
Introduction
Simplesse is an egg and dairy whey protein that is often used in foods as a low-calorie fat
substitute. Simplesse is a protein based fat replacer and seems to be an ideal fat replacer due to
its properties similar to fat. Simplesse contains small amounts of fat, but contains a consistency
and flavor resembling fat. (Aime and others, 2001) Simplesse has these properties due to its
structure. The protein in Simplesse itself is partially coagulated by heat before it is added in other
products. This was part of the lab on amino acids which talked of the effect of heat on
coagulation. It goes through a process of micro dispersion which results in very small particle
size. This is what gives Simplesse the properties of being multifunctional. Ice cream with fat
replaced by Simplesse could potentially have the consistency and flavor of regular ice cream but
have higher protein content and reduced calories. (Koeferli and others, 1996) Simplesse is used
in ice cream due to its favorable conditions. The environment in which ice cream is made is cool
with very little heat and sugar is used. The heat being absent means that no more coagulation
would occur. This is favorable because if more coagulation occurred Simplesse would lose its’
special properties of having very small particle sizes which are responsible for its different
functions. The sugar helps even further by raising the temperature needed to achieve coagulation
which was a finding from again the lab on amino acids which looked at the effects of sugar, salts
and acids on protein coagulation. (Weaver and Daniel, 2003)Dietary fats are found in both plant
and animal foods such as animal fats and from sources such as nuts, avocado, and etc. Fats
supply calories, essential fatty-acids, and energy to the human body. They also help in the
absorption of fat soluble vitamins such as A, D, E, and K. Fat is also important for many
processes in the body but too much fat results in adverse side effects related to overall health.
The recommended intake range for total fat in adults 19 and older is between 20-35% of daily
total caloric intake. Reducing the intake of certain fats can reduce the possible risk of chronic
disease. Currently, the recommendation for saturated fat intake is 10% of total fat intake. The
typical American eats 10% more than the recommended intake of saturated fat each day (Dietary
Guidelines for Americans, 2010). In an effort to decrease caloric intake, increase protein content,
reduce fat content, and maintain similarity with regular full fat ice cream dietary intake, we
decided to replace fat with Simplesse using samples that had all the fat, and half the fat replaced
with Simplesse. A control group of regular full fat content ice cream was also used. (Ohmes and
others, 1998) The independent variable or the input was the amount of Simplesse used in the ice
cream. The dependent variable or the output was texture, flavor, and preference. To assess
texture and flavor we used the Brookfield Viscometer, Texture Analyzer, and conducted two
sensory evaluations including: a hedonic scale based on texture and ranking of preferred flavor
Methods
The objective of this experiment was to increase the nutritional content in ice cream by
incorporating Simplesse into the recipe in order to increase protein and decrease fat amounts.
Ideally, the texture, palatability, appearance, and viscosity would be unaffected. Three trials
were done for the Simplesse as a fat replacer in ice cream experiment. The first variable was the
control variable, it did not contain any Simplesse. The second variable included the original
recipe with a 118.45 ml reduction of whole milk which was replaced with a 118.45 ml skim milk
and the addition of 4 grams of Simplesse. The third variable included the original recipe with a
complete replacement of 236.89 ml whole milk with 236.89 ml skim milk and 8 grams of
Simplesse. Each variable had objective and subjective testing done on it three times. The entire
experiment was replicated three times to ensure the most accurate results possible. The
ingredients for each of the variables are listed below:
Variables
Variable 1 (Control):
236.89 ml of whole milk
28.38 ml of vanilla
31.25 grams of sugar
68.24 grams of salt
896 grams of crushed ice
Variable 2 (1/2 fat replacement):
118.45 ml of whole milk
118.45 ml of skim milk
4 grams of Simplesse
28.38 ml of vanilla
31.25 grams of sugar
68.24 grams of salt
896 grams of crushed ice
Variable 3 (whole fat replacement):
236.89 ml of skim milk
8 grams of Simplesse
28.38 ml of vanilla
31.25 grams of sugar
68.24 grams of salt
896 grams of crushed ice
Preparation Technique
The following recipe was used for each variation containing alterations for each trial.
1. Gather all the ingredients and supplies needed for the recipe (Milk skim and whole,
vanilla, Simplesse, sugar, salt, and ice).
2. In one quart Zip-loc bags place the milk, sugar and vanilla inside and seal it. Making sure
to remove as much air as possible.
3. Shake mixture until it is homogenous in form.
4. Then wrap another quart sized Zip-loc bag around the bag with the mixture and seal
tightly. To prevent salt from entering into the bag.
5. Next, in a one gallon sized Zip-loc bag, pour the ice and salt. Seal tightly.
6. Shake the bag so that the salt is spread evenly throughout the bag.
7. Next, place the bag with the mixture into the bag with the ice and salt. Make sure that the
ice is completely covering the quart sized bag. Then, tightly seal the one-gallon Zip-loc
bag.
8. Wear gloves to prevent freezing of the hands. (Optional).
9. Finally, shake and massage the bag until the mixture has taken on a smooth and creamy
texture. After 10 minutes take the ice cream out of the bag and place it into a bowl.
All three trials were conducted on the same day to prevent bias information during the sensory
evaluation. Each ice cream was mixed for 10 minutes to ensure uniform time. The ice cream was
then placed in the freezer for an additional 20 minutes. After this, the ice cream was placed into
small containers for objective and subjective testing.
Objective Measurements
When using the texture analyzer, a small container containing the ice cream sample was placed
under the cone probe. The probe tested the texture of each of the ice cream samples by lowering
to touch each of the samples to obtain measurements. The settings of the texture analyzer were:
pre-test speed at 2mm/sec, test speed at 5mm/sec, post test speed at 5 mm/sec, distance of the
probe at 15mm, and trigger force at 3g. Each of the variables was tested three times for a total of
9 different measurements. The Brookfield Viscometer was used to measure the thickness of each
of the ice cream samples. This was done by placing a sample of each ice cream in a beaker and
placing it under the spindle. Different spindles were needed for different samples depending on
their thickness. The measurements were able to be taken when the Brookfield Viscometer was
able to stabilize. For each sample in each trial measurements were taken at settings of 12rpm,
30rpm, and 60rpm. A total of 27 different measurements, 3 for each sample, were recorded.
Subjective Measurements
The sensory evaluation was conducted simultaneously. Panelists were asked to evaluate each
sample based on texture and taste using a hedonic and ranking scale. Each sample was given a
three digit code. The control sample was 392, the half-fat replacer 571, and the full fat replacer
439. Giving each sample a number helped randomize the experiment so panelists were not aware
of which sample they were testing. The hedonic test showed how the panelists subjectively
evaluated the texture of the ice cream samples. It ranged from extremely grainy to extremely
smooth. A ranking test was done by asking each of the panelists to rank their favorite to least
favorite ice cream sample based on palatability. The panelists were given a sensory evaluation
sheet to record all of their information.
Sensory Scorecard
On the charts below put an “X” mark next to the word that best describes each of the ice cream samples. 439 Extremely Grainy Very Grainy Moderately Neither Grainy Moderately Grainy or Smooth Smooth Slightly Grainy Slightly Smooth Extremely Smooth Very Smooth Moderately Neither Grainy Moderately Grainy or Smooth Smooth Slightly Grainy Slightly Smooth Extremely Smooth Very Smooth 392 Extremely Grainy Very Grainy 571 Extremely Grainy Very Grainy Moderately Neither Grainy Moderately Grainy or Smooth Smooth Slightly Grainy Slightly Smooth Extremely Smooth Very Smooth Rank the samples in order of preference. With 1 being the most preferred and with 3 being the least preferred. 571 __________ 392 __________ 439 __________ Objective Results
Table 1.1
Texture Analyzer differences between control and variable ice cream (measured in grams)
Trial 1
Trial 2
Trial 3
Average
Standard Deviation
Control
12.1
9.2
3.9
8.4a
3.4
50% Replacement
8.9
2.8
3.0
4.9a
2.8
100% Replacement
3.3
5.2
3.1
3.9a
.94
Data containing different subscripts in the same column are statistically different (p<0.05)
The two-tailed P value is 0.2407, considered not significant
16
Texture Anazyler Results Average Force (g)
14
12
10
8
Control
6
50% Replacement
100% Replacement
4
2
0
Trial 1
Trial 2
Trial 3
Average
Trials Figure 1: Comparison of the force (g) required for the average and each trial on the texture analyzer. The lines on
the bar graph show the standard deviation.
Table 2.1
Viscosity of fluid (thickness) differences between control samples
Trial 1
Trial 2
Trial 3
Average
Standard Deviation
12rpm
867
540
1183
863.3
262.5
30rpm
495
660
739
631.3
101.7
60rpm
276.6
559.3
447.3
427.7
116.2
All the results were set a spindle 2 and the results show the measurements recorded from the three different trials
containing the control samples.
Viscosity of Control Samples
1400
1200
Viscosity µ 1000
800
12rpm
600
30rpm
60rpm
400
200
0
Trial 1
Trial 2
Trial 3
Average
Control Trials
Figure 2.1: Viscosity readings of ice cream at varying spindle speeds for the control sample in three different trials.
The standard deviations are recorded above.
Table 2.2
Viscosity of fluid (thickness) differences between 50% replacement samples
Trial 1
Trial 2
Trial 3
Average
Standard Deviation
12rpm
2163
503.3
420
1028.8a
802.7
30rpm
1003
230
199.3
477.4a
371.8
60rpm
382.7
144.5
74
200.4a
132.1
The results for trial one were done at Spindle 2 and the results for trial two and three were done at Spindle. The
results show the measurements recorded from the three different trials containing the 50% replacement samples.
Data containing different subscripts in the same column are statistically different (p<0.05)
Viscosity of 50% Replacement 3000
2500
Viscosity µ 2000
12rpm
1500
30rpm
60rpm
1000
500
0
Trial 1
Trial 2
Trial 3
Average
50% Replacement Trials Figure 2.2: Viscosity readings of ice cream at varying spindle speeds for the 50% replacement sample in three
different trials. The standard deviations are recorded above.
Table 2.3
Viscosity of fluid (thickness) differences between 100% replacement samples
Trial 1
Trial 2
Trial 3
Average
Standard Deviation
12rpm
2527
1543
2363
2144.3a
430.5
30rpm
712
787
719
739.3b
33.8
60rpm
404.7
400.7
408.7
404.7b
3.3
All the results were set at spindle 2 and the results show the measurements recorded from the three different trials
containing the whole replacement samples. Data containing different subscripts in the same column are statistically
different (p<0.05)
Viscosity of Whole Replacement 3000
Viscosity µ 2500
2000
12rpm
1500
30rpm
1000
60rpm
500
0
Trial 1
Trial 2
Trial 3
Average
Whole Replacement Trials Figure 2.3: Viscosity readings of ice cream at varying spindle speeds for the whole replacement sample in three
different trials. The standard deviations are recorded above.
Table 3
Average of all the Viscosity Trials
Control
½ Replacement
Whole Replacement
Average 12rpm
863.3
1028.8
2144.3
Average 30rpm
631.3
477.4
739.3
Average 60rpm
427.7
200.4
404.7
The results are a combination of the averages of the viscosity of the three samples to see the change that occurred
amongst the different sample results.
3000
Average of Viscosity Trials
2500
Viscosity µ 2000
1500
Control
1000
½ Replacement
Whole Replacement
500
0
‐500
Average
12rpm
Average
30rpm
Average rpm
Average
60rpm
Figure 2.4: Viscosity readings of ice cream at varying spindle speeds for the overall average of all of the trials. The
standard deviations are recorded above.
Subjective Results
Table 4
Number of panelist for all three trials for control, ½ fat simplesse replacer, and full simplesse fat replacer
Number of Panelist
Control
(392)
0
0
0
½ Fat Replacer
(571)
0
1
0
Full Fat Replacer
(439)
0
1
1
Hedonic
Value*
1
2
3
Extremely Grainy
Very Grainy
Moderately
Grainy
0
3
1
4
Slightly Grainy
2
0
5
Neither Grainy or 0
Smooth
2
1
2
6
Slightly Smooth
4
1
3
7
Moderately
Smooth
7
4
6
8
Very Smooth
1
2
0
9
Extremely
Smooth
* Value of 1 on the hedonic scale represented extremely grainy where as a value of 9 represented extremely smooth.
Average of results based on Table 3 above
Variables Average Hedonic Value Control (392) ½ Fat Replacer (571) Trial 1 Trial 2 Trial 3 Average Standard Deviation 7.80 6.60 7.4 7.50a 2.455 7.40 4.0 7.2 6.21a 1.333 Full Fat Replacer (439) 6.40 5.0 6.8 6.43a 1.943 Data containing different subscripts in the same column are statistically different (p<0.05)
Average Value on 1-9 Hedonic Scale
Figure 3: Results from the hedonic scale. It ranges from 1 to 9 with 1 being extremely grainy and 9 being extremely
soft.
Table 5
Palatability Preferences
Variable
Control (392)
½ Fat Replacer (571)
Trial 1
Trial 2
Trail 3
Average
Standard deviation
3
3
5
3.666a
1.154
1
0
0
.333b
0.577
Full Fat Replacer
(439)
0
1
1
.667b
0.577
The results show the number of panelist that preferred each ice cream for each trial based off of palatability. Data
containing different subscripts in the same column are statistically different (p<0.05)
Palatability Prefences
4
Average Preferred Value
3.5
3
2.5
2
1.5
1
0.5
0
Control (392)
½ Fat Replacer (571) Full Fat Replacer (439)
Variable
Figure 4: The results show the average of the palatability preferences based off of the three trials
Discussion
Effects of Viscosity
The overall viscosity of ice cream for each version of the ice cream was measured. To evaluate
the viscosity readings as well as the differing shear rates, the Brookfield Viscometer was used to
measure the changes that occurred when different amounts of Simplesse were added into each of
the ice cream samples. The samples studied varied from the control (0% Simplesse), the half
replacement (4 grams of Simplesse), and the whole replacement (8 grams of Simplesse). The
results showed that the viscosity increased with the fat replacer at 12rpm. At 30 rpm the whole
replacer had the highest viscosity but the ½ replacer was lower than the control viscosity. At
60rpm the control viscosity was the highest (Figure 2.4, Table 3). Overall, the viscosity was
more elevated at the whole replacement than at the ½ replacement. It showed that the thickness
of ice cream increased with the addition of a full fat replacer, but decreased with the addition of a
half fat replacer.
Effects of Texture
Texture was assessed to determine the strength of the ice cream samples. The proper texture of
ice cream is important to consumer’s acceptance of it. The results showed that the texture
decreased when the fat replacer was added .The full fat replacement had the lowest level of
texture out of all of the samples (Figure 1, Table 1.1). This showed that fat replacement
decreases the texture and ability for ice cream to retain its smoothness and creaminess. The
significant difference mean averages were analyzed by GraphPad InStat. From (Table 1.1) it was
determined there was no significance between any of the variables (p<0.05). The p value was
equal to 0.2672.
The independent factors included the amount of Simplesse that was added into the ice cream
recipe. This included the no Simplesse added, the 4 grams of Simplesse, and the 8 grams of
Simplesse. To measure the effects of the changes of the independent variables, dependent
variables including measuring viscosity, texture, and overall taste were utilized. To be able to
directly observe the dependent variables some variables were kept constant, such as, mixing
time, measurement methods, and the overall main recipe (expect when Simplesse was added and
milk variation were changed). The results for the viscometer determined that there was no
significant difference between the means of the control samples (p<0.05). The p value was equal
to 0.1206. There was no significant difference between the means of the ½ replacement samples
(p<0.05). The p value was equal to 0.3318. Finally, the results for the full fat replacement
indicated that there was a significant difference between 12 and 30 rpm (p<0.01) as well as an
rpm of 12 and 60 (p<0.01) but, there was no significant difference between an rpm of 30 and 60
(p>0.05). The p value was equal to 0.0010.
Hedonic Results
Fifteen subjects were asked to participate in a hedonic rating of a control, ½ fat replacer, and full
fat replacer (Table 4.5 Figure 3). Each subject rated each variable on a scale of 1 to 9. A value of
1 represented extremely grainy and a value of 9 represented extremely smooth. The average
hedonic value for the control variable was the highest with a score of 7.50 (smoothest texture),
followed by the full fat replacer with a score of 6.43, and finally ½ fat replacer with a score 6.21
(representing the grainiest texture). The results of the hedonic score between the control, ½ fat
replacer, and full fat replacer showed no significant mean differences (p<0.05). The p value was
equal to 0.0532.
Preference Results
The subjects were also asked to participate in a ranking of each variable, giving the most
preferred variable a score of one and the least preferred a score of three (Table 6, Figure 4). The
results were compared for palatability preferences for each variable. The control variable was
selected as the most preferred in all trials followed by the full fat replacer and ½ fat replacer with
an average score of 3.6, .33, and .667. The results determined that there was a significant
difference between the means of the control and ½ fat replacer (p<0.01) and between the control
and full fat replacer (p<0.01) but, there was no significant difference between the ½ fat replacer
and full fat replacer (p>0.05). The p value was equal to 0.0045. These results were consistent
with the overall hypothesis. There was no significant difference between preferences of the
Simplesse fat replacer. Based on the article Harrigan et al. article Simplesse is a preferred fat
replacer because it can reduce calories by up to 80 percent. The texture of Simplesse is creamy
and has a mouth-feel similar to fat (Fat Substitutes, 1989). This result was shown in our sensory
analysis. Many of the panelists preferred or did not notice a difference in taste between the
control variable and full fat replacer variable.
Reasons for Chosen Method
In this experiment, the use of plastic bags to make ice cream was used instead of the use of a
conventional ice cream maker. The reason this method was chosen was for consumer
convenience. This is a simple method that people could use to make ice cream if they didn’t have
a conventional ice cream maker. The use of this procedure resulted in the control ice cream
appearing similar in texture to ice cream made in a conventional ice cream maker. In addition,
the taste of the control ice cream did not deviate by the use of this method. The results did
differentiate with the two other samples, but that would have also occurred with the use of a
conventional ice cream maker. The downfall to this method was that the method of shaking the
ice cream varied by the person. This could have resulted in the texture of some ice creams being
thicker than others due to mixing.
Sources of Error
The processes of this experiment had some significant possible sources of error. In making the
ice cream the procedures were not standardized. The ice creams were to be made within ten
minutes of the process but the Simplesse added ice cream samples proved to take longer. The
samples were mixed and shaken until the samples became consistent with the hardness of ice
cream. The duration for ice cream to be made for the 3 groups was not consistent with each
other. The evaluations for preference also had errors. One of the samples had salt that
accidentally got into it and therefore de-validated the data for that sample because of that event
messing up the flavor and preference measure. Also, during the evaluations the samples were not
of all the same size. The participants in the evaluation also tasted different amounts of the
samples and could have had adjusted values due to possibly tasting a different amount of one
sample versus the other. Other errors were made using the viscometer. The procedures again
were not standardized. The ice cream was melting at a fast rate when measured and no agreed on
part of the ice cream was used for measurement. The outcome became that a steady reading
would be the data that ended up being recorded. The data gathering portions could have been
better for this experiment, but this didn’t seem to take away from the fact that the Simplesse
added ice cream had favorable opinions regarding flavor and preference from the panelists.
Take home message and further work
The project yielded results that showed Simplesse as being an acceptable fat replacer. Simplesse
should be added into more food products in the future. It is a good fat replacer alternative for
dairy products, however, it does not work well under heat because it causes the fat replacer to
gel. With this replacer available more work should be done to incorporate Simplesse in more
foods. This shift could be a small change in helping food retain its’ sensory properties while also
decreasing fat content. This action could help in a small but effective manner to help U.S with
its’ obesity problem for children and adults
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