Abstract
Reducing dietary fat intake may lower the risk of developing coronary heart disease.
This study examined the feasibility of substituting okra gum for 25%, 50%, 75%, or
100% milk fat in frozen chocolate dairy dessert. Fifty-six consumers evaluated the
frozen dairy desserts using a hedonic scale. Consumers rated color, smell, texture,
flavor, aftertaste, and overall acceptability characteristics of all products as acceptable.
All ratings were similar among the products except for the aftertaste rating, which
was significantly lower for chocolate frozen dairy dessert containing 100% milk-fat
replacement with okra gum compared with the control (0% milk-fat replacement) (P<0.05). Whereas melting points of all products were similar, melting rates slowed
significantly as milk-fat replacement with okra gum increased, suggesting that okra
gum may increase the stability of frozen dairy desserts (P<0.05). Overall, this study shows that okra gum is an acceptable milk-fat ingredient
substitute in chocolate frozen dairy dessert.
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Biography
J. E. Romanchik-Cerpovicz is an associate professor of Nutrition and Food Science, Department of Health and Kinesiology, Georgia Southern University, Statesboro.
Biography
A. C. Costantino is a State of Georgia WIC Nutritionist, Macon; at the time of the study, she was an undergraduate student at Georgia Southern University, Statesboro.
Biography
L. H. Gunn is an assistant professor of Biostatistics, Jiann-Ping Hsu School of Public Health, Georgia Southern University, Statesboro.
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© 2006 American Dietetic Association. Published by Elsevier Inc. All rights reserved.
