Functional ice milk with Psyllium seed husk powder as a fat replacer

Abstract

Performance of Psyllium seed husk powder (PSHP) as a fat replacer in ice milk formulas was investigated. All mixes, and resultant ice milk samples were evaluated for their chemical, physical and textural properties as well as sensory quality attributes. Total solids, protein, and ash contents were significantly increased by adding PSHP, whereas fat content decreased. Specific gravity was increased with adding PSHP in both mixes and resultant ice milk, while the overrun percent was significantly decreased. The addition of Psyllium seed husk powder in ice milk recipes led to slightly lower pH values by lowering the freezing point, and the product showed a lower ability to meltdown with the replacement of milk fat by PSHP compared to the full-fat treatment (control). Apparent viscosity, as well as flow time of mixes, were significantly increased (P≤0.05) with the prementioned replacement. Hardness and adhesiveness values increased with increasing PSHP percent in ice milk. The ice milk became smoother and highly acceptable by partial replacement of milk fat with PSHP. Therefore, ice milk can be produced with high quality using PSHP at a 1% level.