Effect of the replacement of fat for orange peel flour (citrus sinensis) in the quality of an ice cream

Abstract

The objective of the present study was to establish the effect of the substitution of fat for orange peel flour (citrus sinensis) against the physicochemical and sensorial properties of an ice cream. Four formulations were compared: a control sample with 13.2% cream and 0% flour (M0); a sample with 0% cream and 0.25% flour (M1); a sample with 0% cream and 0.50% flour (M2) and finally a sample with 0% cream and 0.75% orange peel flour (M3). Ice cream added with orange flour showed a significant increase in overrun compared to control ice cream samples, however in the parameters of pH, acidity and color coordinates L* and a*, the ice cream samples with citrus fiber did not show significant differences, unlike the color scale b*, which presented an increase in the samples added with a higher percentage of flour. In the sensory evaluation, the attributes of color, odor, taste, texture and general appearance were evaluated, finding that the general acceptance of the product did not differ from the standard control sample. The sample that presented the best behavior was M3 (0.75% flour), demonstrating that this component, as it contains dietary fiber, may be a promising alternative as a potential substitute for fat in the production of ice cream.