Development of slow melting dietary fiber‐enriched ice cream formulation using bacterial cellulose and inulin

Abstract

Effect of addition of bacterial cellulose (BC) and inulin on properties such as melting rate, over run and sensory properties of ice cream was investigated. BC supplemented ice creams were characterized by significant reduction in melting rate while inulin contributed in enhancing the over run and sensory properties. Sensory perceptions varied for BC at 17 and 30 percent (wet weight) when compared to inulin addition at 0.7 and 1.4 percent (dry weight). Eight formulations of ice cream were prepared, varying inulin concentration (0.7 and 1.4 g/100 g), BC concentration (17 and 30 g/100 g), and additional water (13.6 ml/100 ml) and two control samples were prepared. An interaction effect among BC, inulin and additional water content was found for tested parameters. According to the model obtained, the ice cream formulation with 17g/100g BC and 1.4g/100g inulin observed significant differences were observed in reduction of melting rate and increased fiber content.