Advertisement
Research Research and Professional Brief| Volume 106, ISSUE 4, P594-597, April 2006

Download started.

Ok

Sensory Evaluation Ratings and Melting Characteristics Show that Okra Gum Is an Acceptable Milk-Fat Ingredient Substitute in Chocolate Frozen Dairy Dessert

      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.
      To read this article in full you will need to make a payment

      Purchase one-time access:

      Academic & Personal: 24 hour online accessCorporate R&D Professionals: 24 hour online access
      One-time access price info
      • For academic or personal research use, select 'Academic and Personal'
      • For corporate R&D use, select 'Corporate R&D Professionals'

      Subscribe:

      Subscribe to Journal of the Academy of Nutrition and Dietetics
      Already a print subscriber? Claim online access
      Already an online subscriber? Sign in
      Institutional Access: Sign in to ScienceDirect

      References

        • Wolfram G.
        Dietary fatty acids and coronary heart disease.
        Eur J Med Res. 2003; 8: 321-324
        • US Department of Health and Human Services and US Department of Agriculture
        Dietary Guidelines for Americans, 2005. 6th ed. US Government Printing Office, Washington, DC2005
        • National Cholesterol Education Program
        • Expert Panel on Detection, Evaluation, and Treatment of High Blood Cholesterol in Adults (Adult Treatment Panel III)
        • Third Report of the National Cholesterol Education Program (NCEP) Expert Panel on Detection, Evaluation, and Treatment of High Blood Cholesterol in Adults (Adult Treatment Panel III)
        Final report.
        Circulation. 2002; 106: 3143-3421
        • Hands E.S.
        Nutrients in Food. Lippincott, Williams and Wilkins, Baltimore, MD2000
        • Prindiville E.A.
        • Marshall R.T.
        • Heymann H.
        Effect of milk fat, cocoa butter, and whey protein fat replacers on the sensory properties of lowfat and nonfat chocolate ice cream.
        J Dairy Sci. 2000; 83: 2216-2223
        • Guinard J.-X.
        • Zoumas-Morse C.
        • Mori L.
        • Uatoni B.
        • Panyam D.
        • Kilara A.
        Sugar and fat effects on sensory properties of ice cream.
        J Food Sci. 1997; 62: 1087-1094
        • Roland A.M.
        • Phillips L.G.
        • Boor K.J.
        Effects of fat replacers on the sensory properties, color, melting, and hardness of ice cream.
        J Dairy Sci. 1999; 82: 2094-2100
        • Bennion M.
        • Scheule B.
        Introductory Foods. 11th ed. Prentice-Hall, Upper Saddle River, NJ2000
        • Balyan D.K.
        • Tyagi S.M.
        • Singh D.
        • Tanwar V.K.
        Effect of extraction parameters on the properties of fenugreek mucilage and its use in ice cream as stabilizer.
        J Food Sci Technol. 2001; 38: 171-174
        • Schaller-Povolny L.A.
        • Smith D.E.
        Sensory attributes and storage life of reduced-fat ice cream as related to inulin content.
        J Food Sci. 1999; 64: 555-558
        • Ndjouenkeu R.
        • Akingbala J.O.
        • Oguntimein G.B.
        Emulsifying properties of three African food hydrocolloids.
        Plant Foods Hum Nutr. 1997; 51: 245-255
        • Romanchik-Cerpovicz J.E.
        • Tilmon R.W.
        • Baldree K.A.
        Moisture retention and consumer acceptability of chocolate bar cookies prepared with okra gum as a fat-ingredient substitute.
        J Am Diet Assoc. 2002; 102: 1301-1303
        • Freeland-Graves J.H.
        Principles of Food Preparation A Laboratory Manual. 2nd ed. Prentice-Hall, Upper Saddle River, NJ1987: 332
      1. Food labeling Nutrient content claims for fat, fatty acid and cholesterol content of foods, 58 Federal Register. 1993 (2418)
        • Pennington J.A.
        Bowes & Church’s Food Values of Portions Commonly Used. 17th ed. Lippincott, Philadelphia, PA1998
        • Flores A.A.
        • Goff H.D.
        Ice crystal size distributions in dynamically frozen model solutions and ice cream as affected by stabilizers.
        J Dairy Sci. 1999; 82: 1399-1407
        • Karakoltsidis P.A.
        • Constantinides S.M.
        Okra seeds.
        J Agric Food Chem. 1975; 23: 1204-1207
        • Lawless H.T.
        • Heymann H.
        Sensory Evaluation of Food Principles and Practices. Aspen, Gaithersburg, MD1999
        • Meilgaard M.
        • Civille G.V.
        • Carr B.T.
        Sensory Evaluation Techniques. 2nd ed. CRC Press, Boca Raton, FL1991
        • Li Z.
        • Marshall R.
        • Heymann H.
        • Fernando L.
        Effect of milk fat content on flavor perception of vanilla ice cream.
        J Dairy Sci. 1997; 80: 3133-3141
        • Romanchik-Cerpovicz J.E.
        • Setzer M.T.
        • Tucker S.G.
        Feasibility of using okra gum as a fat replacer in low-fat chocolate ice cream [abstract].
        J Am Diet Assoc. 2002; 102: A81
        • Prindiville E.A.
        • Marshall R.T.
        • Heymann H.
        Effect of milk fat on the sensory properties of chocolate ice cream.
        J Dairy Sci. 1999; 82: 1425-1432
        • Ohmes R.L.
        • Marshall R.T.
        • Heymann H.
        Sensory and physical properties of ice creams containing milk fat or fat replacers.
        J Dairy Sci. 1998; 81: 1222-1228

      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.