Abstract: The purpose of this research was to determine the feasibility of milk protein concentrate (MPC), inulin, dextran and their mixtures MPC-inulin (M-I) and MPC-dextran (M-D) as fat replacers for producing low-fat ice cream by instrumental analyses and sensory evaluation. The results showed that no significant differences in the pH, titrable acidity or overrun of ice cream were found between the control and experimental groups. The use of inulin and dextran increased the stability of ice cream mixes, and MPC increased the viscosity and decreased the melting rate. The particle size distribution of ice cream in the dextran group was similar to that of the control group whereas the MPC, inulin and M-D groups showed smaller particle size with narrower range distribution. Dynamic rheological parameters at both frequency and temperature sweeps showed that the M-I and M-D groups were closer to that of the control. Sensory evaluation showed that the M-I and M-D groups had better fat-like mouthfeel. The regression model obtained by regression analysis based on overall mouthfeel and temperature-dependent dynamic rheological parameters will be useful for evaluation of the applicability of fat replacers in low-fat soft ice cream.

Key words: low-fat ice cream, fat replacer, particle size distribution, rheological properties