Effect of Milk Fat, Cocoa Butter, and Whey Protein Fat Replacers on the Sensory Properties of Lowfat and Nonfat Chocolate Ice Cream1

Lowfat and nonfat chocolate ice creams were made with 2.5 % of milk fat, cocoa butter, or one of two whey protein-based fat replacers, Dairy Lo or Simplesse. Po-lydextrose was added as required so that all formula-tions contained the same amount of total solids. Ice cream was stored at a control temperature of –30°C. Hardness, viscosity, and melting rate were measured by physical methods. Trained panelists conducted de-scriptive sensory analyses of the samples at 0, 6, and 12 wk. Attribute ratings were analyzed by analysis of variance with least significant difference mean separa-tion and orthogonal contrasting. Data were also ana-lyzed by multivariate analysis of variance with canoni-cal variate analysis. Consumer acceptance (n = 50) did not differ among the fresh ice creams (wk 0). Ice cream containing milk fat had less intense cocoa flavor and was more resistant to textural changes over time com-pared with the other ice creams. Simplesse was more similar to milk fat than was Dairy Lo in its effect on brown color, cocoa flavor, cocoa character, and textural stability but was less similar in terms of thickness and mouthcoating. (Key words: ice cream, chocolate, whey protein, fat re-placers) Abbreviation key: CB = lowfat ice cream containing cocoa butter, CV = canonical variate, DL = nonfat ice cream containing Dairy Lo, MF = lowfat ice cream con-taining milk fat, SM = nonfat ice cream containing Sim-plesse