Effect of Superfine Potato Starch Fat Mimetics on Ice Cream Quality
The effects of different substitution rates on the viscosity,expansion rate,hardness,melting rate and sensory quality indexes of ice cream were studied by using the superfine potato starch fat mimetics obtained by dynamic ultra-high pressure microfluidization after enzymatic hydrolysis as raw material,and the correlation analysis was carried out.The results showed that the viscosity,expansion rate,hardness and melting rate of the ice cream samples with a substitution rate of 60％were better than those of the full-fat control sample.Specially,the viscosity was 17.4 mPa·s,the expansion rate was 34.07％,the hardness value was 164.52 g,and the melting rate was 28.84％.The color,odor,tissue morphology and taste of the ice cream sample with 60％fat simulant substitution rate were higher than those of other groups.Correlation analysis revealed significant correlation between the sensory indexes of ice cream samples,with texture showing a significant negative correlation with melting rate and expansion rate.The addition of 60％superfine potato starch fat mimetic improved the quality of ice cream.
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