Healthy Chocolate Ice CreamIzabela Szlejter, Alexandra Nicolette, Brandon Benedict
Sponsored by: Dr. Shih-Ming Hu
Department of Human Ecology
ResultsNutritional Facts
Methods
ReferencesRomanchik Phd, J. E. (2006). Characteristics Show that Okra gum is an acceptable milk-fat
ingredient substitute in chocolate frozen dairy dessert. American Dietetic Assocation, 106,
594-597.
Aimie, D. (2001, August). Textural Analysis of Vanilla Fat Reduced Ice Cream Products. Food
Research International, 34, 237-246.
Sudha, M. L., Leelavathi, K. K., Vetrimani, R. R., & Srivastava, A. K. (2007). Fat replacement
in soft dough biscuits: Its implications on dough rheology and biscuit quality [electronic
resource].Journal Of Food Engineering, 80(3), 922-930.
S. Martínez-Cervera, A. Salvador, B. Muguerza, L. Moulay, S.M. Fiszman, Cocoa fibre and its
application as a fat replacer in chocolate muffins, LWT - Food Science and Technology,
Volume 44, Issue 3, April 2011, Pages 729-736, ISSN 0023-6438
ROMANCHIK-CERPOVICZ, J. E., TILMON, R. W., & BALDREE, K. A. (2002). Moisture
Retention and Consumer Acceptability of Chocolate Bar Cookies Prepared With Okra Gum as
a Fat Ingredient Substitute. Journal Of The American Dietetic Association, 102(9), 1301-1303.
doi:10.1016/S0002-8223(02)90287-7
Summary
Traditional ice cream recipes are high in saturated fat. In
2011, 1.53 billion gallons of ice cream were consumed in
the United States alone. It can be hypothesized to be a
contributing factor to the growing trend of heart disease
in the US. This experiment used okra gum to replace 25%,
50%, and 75% of the saturated fat found from milk in
chocolate ice cream. In the lower fat versions samples a
powdered skim milk was utilized to lower the overall
saturated fat content. In these samples okra gum was
added in hopes to offset the color, smell, texture, flavor,
aftertaste, and overall acceptability that normally results
from lower fat ice cream recipes.
kcal carbohydrate fat protein
Control
(100g)
134.1 21.2 g 3.9g 3.5g
25% Fat
(100g)
128.7 21.1g 3.4g 3.5g
50% Fat
(100g)
122.7 20.9g 2.8g 3.4g
Ice Cream Preparation:•First was sifted dry ingredients into a bowl.
Control 100% milk fat
•Sugar ¾ cup
•Salt ¼ t
•Cocoa Powder ¼ cup
25% Okra Gum Replacement
•nonfat dry milk 3 1/3 T
•Sugar ¾ cup
•Salt ¼ t
•Cocoa Powder ¼ cup
50% Okra Gum Replacement
•nonfat dry milk 6 2/3 T
•Sugar ¾ cup
•Salt ¼ t
•Cocoa Powder ¼ cup
•In a separate bowl we whisked together the wet ingredients
Control 100% milk fat
•Whole Milk 3 cups
•Egg Yolks 3
•Vanilla Extract 1 1/3 T
25% Okra Gum Replacement
•egg yolk 3
•whole milk 2 ¼ cup
•okra gum 1 ½ cup
50% Okra Gum Replacement
•egg yolk 3
•whole milk 1 ½ cup
•okra gum 1 ½ cup
•We then proceeded to blend the dry and wet ingredients until smooth.
•The batch was pasteurized at 74°C for 15 minutes.
•Next 1 1/3 T vanilla was added to both groups tested.
•Finally the mixture was blended in an ice cream maker in for 15 minutes
and was then placed in a glass bowl in the freezer overnight.
Surveying:
To test the 25% and 50% ice cream samples they were presented in a blind
taste test to students in our Food Science lecture. Water was provided to
swish between taste tests to cleanse the palate. Surveys were given to
participants with a hedonic scale rating of 1-5 (with one being the least
acceptable and 5 being the most acceptable.)
*Okra gum was produced by first removing the seeds from sliced okra. In a
sauce pan we boiled 300 grams of okra with 4 cups of water for 15
minutes. The gel was tested for viscosity using a #2 Viscous-meter zahn
cup. When the gel reached the viscosity to run through the zahn cup
completely in 2 minutes and 20 seconds it was considered viscous enough
to use.
*Control Group was made ahead of time
