Physicochemical properties of reduced fat, low calorie and protein rich ice cream

Abstract

In recent years consumers are directed their interest toward lowering fat and calorie content in food products and producing the healthier and therapeutic food products. In the present study Reduced fat, low calorie and protein rich Ice Cream was prepared by using soy protein isolates, inulin and stevia extract powder. The chemical and physical properties of Ice Cream samples were analyzed including fat, protein, carbohydrate, ash, moisture, total solid, titratable acidity, pH, overrun, viscosity, calorie value and melting rate. All chemical and physical properties of optimized Ice Cream was found significantly (P < 0.05) different from the control sample except pH.