Optimization of low-calorie sweet cream formulation via response surface methodology

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 2, Volume 14, Issue 6 - Serial Number 54, January and February 2019, Pages 87-100   

Document Type: Research Article-en

DOI: 10.22067/ifstrj.v0i0.70033

Authors

Fereshteh Hosseini; Zeynab Raftani Amiri^*

Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Mazandaran, Iran.

Abstract

In this study, the effect of stevia (0-0.04 g/100g) as a sucrose replacer, milk protein concentrate (mpc) (0-4 g/100g), and modified waxy corn starch (0-3 g/100g) as fat replacers on the physico-chemical and sensory characteristics of 15% fat cream were analyzed using a central composite rotatable design. Response surface methodology was used for optimization of low calorie cream formulation. Results showed that an increase in sucrose substitution with stevia and mpc concentration was followed by an increase in cream acidity, while pH decreased. Increasing sucrose substitution with stevia in cream decreased firmness, apparent viscosity and consistency, whereas increasing concentration of milk protein concentrate and modified starch increased the cream firmness, apparent viscosity and consistency. However, according to multiple response optimization, the optimum levels of 0.034 g/100g stevia, 1.64 g/100g mpc and 2.30 g/100g modified starch predicted acidity 0.15% acid lactic, pH 6.5, firmness 1.4 N, apparent viscosity 28730.3 mPa.s and consistency 0.52 cm/30 s. The calorie value of formulated cream was 46.44% less than the control sample (cream with 30% fat and 12% sucrose), and no significant difference in total acceptance between them was found, while formulated cream had higher score for taste and creamy state.

Keywords

Low calorie cream; Stevia; Milk protein concentrate; Modified starch; Response surface methodology; Optimization

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