By: Megan McCarthy Brittany Gleeson - PowerPoint Presentation

By:Megan McCarthyBrittany GleesonFriday Lab, Section 2, Station 3 Effects of Nondairy Milk on Ice Cream Effects of Nondairy Milk on Ice Cream

Lactose IntoleranceA condition where some individuals suffer from gas and/or bloating due consumption of dairy productsTypesLactase deficiency Individual is lacking the enzyme, lactase, and can not digest lactose found in dairy productsCan lead to lactose malabsorption Lactose malabsorptionUndigested lactose passes to the colon where bacteria break down the lactose which creates the gas and fluid which leads to diarrhea, gas & bloatingClinical Condition

Substituting dairy products in a common favorite dessert, ice cream, with nondairy products allows individuals with lactose intolerance to be able to consume ice cream without digestive symptomsWe substituted milk and whipping cream with: Coconut milkLactaid milkAlmond milk These items are dairy free and conveniently available to those who are lactose intolerant or lactose sensitive Our Project

Equipment:Hand mixer4 loaf pans1 quart sauce pan WhiskSpatulaMixing bowls SpoonsThermometer Materials Food items: Egg yolk Milk Whipping cream Coconut milk Almond milk Lactaid milk Sugar Salt V anilla

Substituted regular milk and whipping cream with nondairy productsLactaid milk, coconut milk, and almond milkProcedures1. Beat the egg yolk and blend with sugar, salt, and milk. 2. Pour into one-quart and heat slowly to 85°C, stirring occasionally 3. Add the vanilla and pour into metal loaf pan. 4. Place in the freezer for 30 minutes. 5. Beat the whipping cream until stiff.6. Transfer freezing mixture from metal loaf pan to bowl and beat until smooth. 7. Fold in whipping cream, return to metal pan and put back in the freezer. 8. Stir thoroughly every 10 minutes in the first half hour. Then in 15 minute intervals  for the second half hour.  9. Freeze for 2 more hours.   Methods and Procedures

ObjectivePercent OverrunMelting PointSubjectiveStructure/ Stability ColorSweetnessMouthfeel Objective and Subjective Measurements

Control Sample

Coconut Milk Sample

Almond Milk Sample

Lactaid Milk Sample

Objective Evaluation Results Table 1. Objective Evaluations Results Product Percent Overrun (cm) Melting Point ( ℃ ) Control (whole milk) 1.9 15.9 Lactaid Milk .9 15.2 Coconut Milk 1 15.1 Almont Milk .75 7.9 Overall Average 1.1 13.5

Subjective EvaluationResults: Structure/Stability Figure 1. The mean ice cream scores ± 1 SD for variations in milk. N=6 for each sample group. P= .22 for coconut milk, p= .03 for almond milk, and p= .10 for Lactaid milk indicating only the almond milk produced statistically significant results. Structure and stability were rated on a scale of 1-5 where 1 represented too soupy and runny, 2 somewhat too soupy and watery, 3 just right, 4 somewhat too viscous and frozen, and 5 too frozen too scoop.

Subjective Evaluation Results: Color Figure 2. The mean ice cream scores ± 1 SD for variations in milk. N=6 for each sample group . P= .001 for coconut milk, p= .08 for almond milk and p= .19 for Lactaid milk indicating only coconut milk produced statistically significant results. Color was evaluated on a scale of 1-5 where 1 identified as much too yellow, 2 somewhat too yellow, 3 just right, 4 somewhat too white and 5 much too white.

Subjective EvaluationResults: Sweetness Figure 3. The mean ice cream scores ± 1 SD for variations in milk. N=6 for each sample group. P= .06 for coconut milk, p= .04 for almond milk and p = .11 for Lactaid milk indicating only the almond milk produced statistically significant results. Sweetness was evaluated on a scale of 1-5 where 1 identified as not at all sweet enough, 2 somewhat not sweet enough, 3 just right, 4 somewhat too sweet, and 5 much too sweet.

Subjective EvaluationResults: Mouthfeel Figure 4. The mean ice cream scores ± 1 SD for variations in milk. N=6 for each sample group. P= .0009 for coconut milk, p= .10 for almond milk and p= .01 for Lactaid milk indicating coconut milk and Lactaid milk produced statistically significant results. Mouthfeel was evaluated on a scale of 1-5 where 1 identified as very gritty and abrasive, many crystals felt, 2 somewhat too gritty, smaller crystals felt, 3 just right, 4 some grittiness, mostly smooth, and 5 too smooth and moist.

Sensory Ballot Question 2:Overall Liking of the product Results: Overall Liking Product Average of Overall Liking (1-9) Control (whole milk) 7.5 Lactaid Milk 5.5 Coconut Milk 5.7 Almond Milk 6.5 According to the average, the majority of people preferred the control sample. The following favorite was the almond milk, followed by the coconut milk, followed by the L actaid milk.

Issues we came across:While the whipping cream whipped into a perfect foam in our control sample, the almond milk, Lactaid milk, and coconut milk did not whip. In order to improve on the taste of the product, certain changes could be made to the recipe to promote whipping in the milk substitute samples. Instead of using coconut milk sold in the carton, use canned coconut milk due to a higher fat content and add sugar to stabilize. Addition of xanthan gum or pectin as an emulsifier and stabilizer Increase fat content by adding an oil Adding an acid, such as cream of tartar, compensates for a smaller fat content Discussion

Fat adds to a smoother textureThe outer member membranes of fat are removed when whipping begins  destabilization of fat globulesThe experimental samples lack the network of solid fat spheres which hold the air bubbles in place, and prevents the foam in forming a definitive structure Evidence: “Decreasing the fat content in ice cream formulation will cause the loss of several important textural properties in the final product” (Mostafavi) Our conclusion: The experimental samples had a lower fat content therefore the products did not have as much volume and stiffness Air adds to a lighter, smoother texture The control had air incorporated, therefore the product was a lighter, smoother texture. Our conclusion: The experimental groups did not have these characteristics because the milks did not foam when whipped and air was not incorporated. Discussion

Freezing TimeA study comparing full fat to low fat ice cream products showed that removing the fat from ice cream made it more icy and more crumbly with fewer visible air holes, similar to our results.Our conclusion: Less time was needed for these samples to freeze Discussion

Percent OverrunIce cream with lower over runs had a harder texture when frozen, but melted more rapidly. (Sofjan) Melting PointAs the fat content of the ice cream decreased, the sample was harder, and melted more quickly. (Roland)Our conclusion:The higher the percent overrun, the higher the melting pointThe less fat the sample contained, the less air it contained, and therefore the lower the melting point. Discussion

McWilliams, M. Foods: Experimental Perspectives, 8th edition. Prentice Hall. 2016. Print. Mostafavi, F. )., Tehrani, M. )., & Mohebbi, M. ). (2016). Rheological and sensory properties of fat reduced vanilla ice creams containing milk protein concentrate (MPC).  Journal Of Food Measurement And Characterization, 1-9. Roland, A. M., Phillips, L. G., & Boor, K. J. (1999). Article: Effects of Fat Content on the Sensory Properties, Melting, Color, and Hardness of Ice Cream1. Journal Of Dairy Science, 8232-38. Sofjan , R. P., & Hartel , R. W. (2004). Effects of overrun on structural and physical characteristics of ice cream.  International Dairy Journal ,  14 255-262. "The Science of Ice Cream." RSS . Web. 07 Dec. 2016. http ://www.icecreamnation.org/science-of-ice-cream / "Lactose Intolerance." National Institutes of Health . U.S. Department of Health and Human Services, Web . 07 Dec. 2016. https :// www.niddk.nih.gov/health-information/health-topics/digestive-diseases/lactose-intolerance/Pages/facts.aspx References