Healthy Chocolate Ice CreamIzabela Szlejter, Alexandra Nicolette, Brandon Benedict

Sponsored by: Dr. Shih-Ming Hu

Department of Human Ecology

ResultsNutritional Facts

Methods

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Volume 44, Issue 3, April 2011, Pages 729-736, ISSN 0023-6438

ROMANCHIK-CERPOVICZ, J. E., TILMON, R. W., & BALDREE, K. A. (2002). Moisture

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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