#FAT FREE SUGAR FREE ICE CREAM FULL#

India has already become the home to diabetes with 69.1 million patients and which is expected to surge by 79.4 million till 2030, (Mohan et al., 2010 and Kaveeshwar et al., 2014 Sonwane and Hembade, 2014 Tripathy et al., 2017). WHO has estimated a world-wide heavy upsurge in the diabetic cases, expected to raise by 57.2 million till 2025 in sharp contrast to the diabetic cases of 19.4 million as in 1995. Obesity can be explained as a store of several other health issues like hyperlipidemia, hypercholesomia, diabetes, hypertension, cancer and gallstones. Survey of Indian Council of Medical Research affirmed that in urban locality 49 percentage of female and 36 percentage of male population suffers from obesity. In India alone about 48.14 percentage residents consume high fat diet (Chatterjee, 2007).

These troubled eating habit coupled with lack of physical activity and stressed life has resulted in various health issues across globe especially among the natives of Asian continent (Thomas et al.,1992 Siggaard et al.,1996 Wylie-Rosett, 2002). The fat rich diet has been recognized as alarming reason for high energy intake, positive energy balance and a major cause of obesity. On average the calorific value of Ice Cream is 200 kcal/100g (Pinto and Dharaiya, 2014). Ice-cream is loaded with high fat, protein and carbohydrate which add to its calorific value. Ice-cream is a frozen dairy product obtained by appropriate mixing and processing of cream and other milk food along with sugar and flavor, in presence or absence of stabilizer or color and with absorption of air during freezing (De, 2015). Sucralose and Maltodextrin-An Altrernative to Low Fat Sugar Free Ice-Cream. Khan S, Rustagi S, Choudhary S, Pandey A, Khan M. The calorific value of ice-cream was reduced from 200 kcal to 116.74 kcal/100 gram The total plate count (TPC) of freshly prepared ice cream was 1.5×103, yeast & mould was absent and coliform count was found nil. The Optimized ice-cream was analyzed for various parameters including Total solids, fat, protein, moisture, titrable acidity, ash, carbohydrate and overrun as 30.44, 2.40, 4.69, 69.56, 0.135, 1.34, 22.01 and 61.6g/100 g respectively.

#FAT FREE SUGAR FREE ICE CREAM FULL#

Prepared ice-cream was effective in mimicking mouth feel of full fat ice-cream. Low calorie sweeteners sorbitol and sucralose on comparison to sucrose were effective in imparting sweetness without adding calorie to the prepared ice-cream. Available literature indicated levels of Maltodextrin as fat replacer was found effective at 3% and polydextrose at 7% in providing bulk to the ice-cream without affecting the sensory attributes and Physico-chemical parameters. Finally, 2.33% sorbitol and 0.009% sucralose were obtained as optimum levels. RSM was used to investigate the influence of predictor variables (sorbitol and sucralose) on ice-cream color and appearance, body and texture, flavor and taste and melting resistance. 1-3% level of sorbitol and 0.005-0.015% sucralose was varied. The per kg final formulation provided by response surface methodology (RSM) to prepare desirable low-fat sugar free ice cream is 751ml skim milk, 31gm cream, 65gm SMP, 18.2ml sorbitol, 30gm maltodextrin, 70gm polydextrose, 12.5gm WPC-70, 0.009gm sucralose and 5gm emulsifier. Therefore, to meet the demand of the current market a low-fat sugar free ice-cream was prepared. In recent past change in lifestyle has paved the way for many diseases like obesity and diabetes with huge demand for reduced calories low fat sugar free products.

Fat free sugar free ice cream