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Note. The Effect of Citrus Fibre on the Physical, Chemical and Sensory Properties of Ice Cream
M. Dervisoglu and F. Yazici
Food Science and Technology International 2006 12: 159
DOI: 10.1177/1082013206064005

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 Note. The Effect of Citrus Fibre on the Physical, Chemical and
Sensory Properties of Ice Cream

M. Dervisoglu* and F. Yazici

Food Engineering Department, Engineering College, Ondokuz Mayis University, Samsun, Turkey, 55139

The effects of citrus fibre on the physical, chemical and sensory properties of ice cream were evaluated.
Three types of ice creams were compared; ice creams with stabiliser/emulsifier (0.4%, 0.8% and 1.2%),
ice creams with citrus fibre (0.4%, 0.8% and 1.2%) and ice creams with 0.4% stabiliser/emulsifier and
citrus fibre (0.4%, 0.8% and 1.2%). Citrus fibre as a single stabiliser could not improve the viscosity,
overrun and sensory properties of ice cream samples, but had a positive effect on the melting resistance.
A combination of citrus fibre and stabiliser/emulsifier produced desirable ice cream properties.

Key Words: citrus fibre, dietary fibre, ice cream, meltdown, viscosity

INTRODUCTION prompted efforts to add dietary fibre into food prod-

ucts. Dietary fibre was one of the first ingredients to be
Definitions of dietary fiber are based primarily upon associated with the health trend in the 1980s, particu-
analytical and physiological methods. The most pre- larly in bakery and cereal products. But the addition of
ferred one was proposed by the American Association isolated fibres to milk products such as yoghurt and ice
of Cereal Chemists in 2000 and it refers to the edible cream is rather new and very limited to few research
parts of plants or analogous carbohydrates that are data (Fernandez-Garcia and McGregor, 1997; El-
resistant to digestion and absorption in the human Nagar et al., 2002; Dello Staffolo et al., 2004, Tudorica
small intestine with complete or partial fermentation in et al., 2004).
the large intestine (Tungland and Meyer, 2002). Several advantages of using fruit fibres in ice cream
Dietary fibre consists of nondigestible carbohydrates production are: improvement in body due to the
and lignin that are intrinsic and intact in plants (Slavin, fibrous framework and melting properties, reduction
2003). Dietary fibres promote physiological actions of cold impression, reduction of recrystallisation
such as reducing cholesterol and attenuating blood causing prolonged shelf-life, and enhancing of mixed
glucose and maintaining gastrointestinal health. They viscosities like allowing freezing at higher overrun,
have a positive effect on the calcium bioavailability and causing no negative effect on the ice crystal sizes, and
immune function (Tungland and Meyer, 2002). Food leading to a more homogenous air-bubble formation
developers use isolated fibre ingredients for their func- (Anonymous, 2000). No research has been found on
tional properties such as solubility, viscosity and gela- the properties of ice cream containing different levels
tion forming ability, and water, oil, mineral and organic of citrus fibre.
molecule-binding capacities (Tungland and Meyer, The objective of this study was to determine the
2002). effects of citrus fibre addition on the physical, chemical
The recommended dietary reference intakes (DRI) and sensory properties of ice cream samples.
for total fibre for adults was set to 38 g for men and 25 g
for women per day (Trumbo et al., 2002). This has
MATERIALS AND METHODS
*To whom correspondence should be sent Milk (pH 6.41, TS 13.4%, fat 4.2%) was from the
(e-mail: [email protected]). Faculty Farm of Agricultural, Ondokuz Mayis Univer-
Received 2 February 2005; revised 30 June 2005. sity, non fat milk powder (TS 95.7%, fat 0.5%) was
provided from Pınar Süt A.S. (İzmir, Turkey), cream
Food Sci Tech Int 2006; 12(2):159–164 (pH 6.2, TS 69%, fat 68%) was obtained from Derbent
© 2006 SAGE Publications
ISSN: 1082-0132 (Samsun, Turkey). Sucrose and corn syrup (36 DE)
DOI: 10.1177/1082013206064005 were obtained from Ticaret Sitesi (Samsun, Turkey).
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160 M. DERVISOGLU AND F. YAZICI

Guar gum, locust bean gum, CMC, xanthan gum, mono cream  volume of mix)/volume of mix  100] given by
and digliserid were from Danisco (Denmark). Herba- Jimenez-Florez et al. (1993).
cel AQ Plus Citrus fibre (total dietary fibre approx. Viscosity measurements of 24 h aged mixes were
90%, soluble fibre approx. 17%, carbohydrate approx. taken at 5 °C, 10 °C, 20 °C, 30 °C, 40 °C and 50 °C with a
0.5%, mineral matters approx. 3%, moisture max. Brookfield viscometer (Model DV-1; Brookfield
10%, water absorption approx. 19 g water/g fibre, Engineering Laboratories, Inc., MA). The viscometer
energy approx. 2 kcal/100 g fibre, pH 3.57) was was operated at 2.5 rpm (spindle number 4) and results
obtained from AROSEL Gıda (Istanbul, Turkey). Ice were recorded in cP after 30 s rotation.
creams were made in the pilot plant of the Food Engin- Hardened samples (80 g, 5 days at 24 ºC) were left
eering Department, Faculty of Engineering, Ondokuz to melt in a cabinet at 24  2 ºC on a 0.3 cm wire mesh
Mayis University. screen for 60 min and the melted ice cream was
weighed every 10 min. The meltdown was followed by
Ice Cream Production the time until the first drop falls as recorded using a
stopwatch (Abd El-Rahman et al., 1997).
Three types of ice cream were produced according A reflectance colorimeter (Minolta Chroma meter
to the formulations given in Table 1: (S) ice creams CR-300, Japan) was used to determine Hunter L, a and
with stabiliser/emulsifier; (C) ice creams with citrus b colour parameters of the ice cream samples. A white
fibre and (M) ice creams with 0.4% stabiliser/emulsifier tile (21733001) was used to standardise the instrument.
and varying amounts of citrus fibre. Milk and cream Eighty gram samples were used for colour measure-
were heated at 40 ºC before incorporating solid con- ments.
stituents such as sugar, non fat milk powder and sta-
bilisers. Ice cream mixes were pasteurised at 80 ºC for Sensory Analysis
30 min, homogenised with an industrial homogeniser
(Oztiryakiker OM40, 100 RPM, Istanbul) chilled and Ice cream samples were organoleptically examined
aged at 2–5 ºC for 24 h. The aged ice cream premixes by a semitrained panellist group (12 judges) at the Uni-
were frozen in a bench-top ice cream maker (Ugur- versity of Ondokuz Mayis, Food Engineering Depart-
matik, 5 L, Nazilli, Turkey) for 9 min. The ice creams ment. Initially, panellists were trained in 2-h sessions
were put into 80–100 g containers and hardened at prior to evaluation to be familiar with attributes and
30 ºC for 24 h and stored at 24 ºC throughout phys- scaling procedures of ice cream samples under study.
ical, chemical and sensory analysis. Ice cream samples were examined according to the
method modified from Bodyfelt et al. (1988). Category
Chemical and Physical Methods scales for flavour (slight 9, moderate 7,
moderate–strong 3 and strong 1) and for texture and
Ice cream samples were analysed in duplicate for TS appearance (slight 4, moderate 3, moderate–strong 2,
by the gravimetric method, nitrogen by the micro-Kjel- strong 1) were used with maximum scores of 10, 5 and
dahl method, fat by the Gerber method and ash by the 5 for flavour, body and texture and appearance, respec-
muffle furnace method (Bradley et al., 1992). The pH tively. Panellists evaluated 9 samples for each of the
of the ice cream samples was determined using an three sessions. All ice cream samples (in an 80 g ice
inoLab-pH meter (inoLab, Weilheim, Germany) and cream cup) were coded with three-digit random
the titratable acidity was determined using 0.1 N numbers and presented to panellists on a tray in indi-
NaOH and phenolphthalein (Bradley et al., 1992). vidual boots. Order of serving was completely ran-
Overrun was estimated using a standard 100 mL cup, domised. The samples stored at 18 ºC were tempered
according to the equation [(volume of ice for 10 min at room temperature before testing. The

Table 1. Formulation of ice cream samples.

Stabiliser/Emulsifier (I) Citrus fibre (II) I  II (%)
Ingredients
(g/100 g) S1 S2 S3 C1 C2 C3 M1 M2 M3

Fat 7 7 7 7 7 7 7 7 7
Non fat milk solids 10 10 10 10 10 10 10 10 10
Sugar 12 12 12 12 12 12 12 12 12
Corn syrup 5 5 5 5 5 5 5 5 5
Stabiliser/Emulsifier1 0.4 0.8 1.2 – – – 0.4 0.4 0.4
Citrus fibre – – – 0.4 0.8 1.2 0.4 0.8 1.2
1
CMC 10%, guar gum 30%, locust bean gum 15%, xanthan gum 15% and mono-digliserid 30%.

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 Effect of Citrus Fibre on Properties of Ice Cream 161
temperature during the sensory analysis was between fibre ratio from 0.4% to 1.2% did not significantly
13 °C and 16 ºC. affect the total solids, fat and nitrogen values of ice
cream samples, but declined the pH and overrun
Statistical Analysis values (p  0.05). The overrun values of all samples at
0.4% level were similar. Increasing stabiliser ratio sig-
Statistical analysis of data was performed by nificantly decreased the overrun values of all samples,
ANOVA using Minitab statistical software (Minitab, except S-samples. These results imply that citrus fibre
1996). Significant differences between means were concentration should not exceed the 0.4% level for
determined using Duncan’s multiple range test at maximum overrun.
p  0.05 (O’Mahony, 1986). Values are expressed as
the mean of two determinations (five for viscosity) for Effect on Viscosity Values
each of three trials.
The addition of citrus fibre to the ice cream mix sig-
nificantly affected the viscosity values of ice cream
RESULTS AND DISCUSSION mixes (Table 3). The lowest viscosity was obtained in
the samples with citrus fibres at all temperatures.
Effect on Physical and Chemical Properties Control ice cream samples (stabiliser/emulsifier added
samples) had higher viscosity values than the samples
Citrus fibre added ice cream samples had the lowest with stabiliser/emulsifier plus citrus fibres. The viscos-
pH, ash and nitrogen values (Table 2). Stabiliser/emul- ity values of ice cream mixes significantly increased as
sifier plus citrus fibre added samples (M-samples) had the citrus fibre ratio increased from 0.4% to 0.8%
the lowest overrun values (p  0.05). Increasing citrus (p  0.05). Viscosity values of the M-ice cream mixes

Table 2. Some chemical and physical properties of ice cream samples with citrus fibre (see samples
nomenclature in Table 1).
Chemical–Physical Properties1

Titratable Acidity Total Solids Ash Fat Nitrogen Overrun

Samples pH (%) (%) (%) (%) (%) (%)

S1 6.16 ± 0.01 d 0.24 ± 0.01 34.88 ± 0.20 0.87 ± 0.04 b 7.43 ± 0.11 0.63 ± 0.02 38.55 ± 1.65 b
S2 6.14 ± 0.01 e 0.24 ± 0.01 34.99 ± 0.17 0.79 ± 0.09 bc 7.13 ± 0.15 0.60 ± 0.01 41.26 ± 2.11 b
S3 6.15 ± 0.02 de 0.23 ± 0.03 35.02 ± 0.15 0.8 ± 0.04 bc 7.33 ± 0.20 0.60 ± 0.04 45.08 ± 1.13 a
C1 6.08 ± 0.01 f 0.25 ± 0.01 34.69 ± 0.58 0.76 ± 0.09 bc 6.73 ± 0.25 0.59 ± 0.03 38.94 ± 2.77 b
C2 5.98 ± 0.01 g 0.28 ± 0.01 34.27 ± 0.79 0.67 ± 0.05 c 6.63 ± 0.15 0.56 ± 0.03 32.25 ± 1.44 c
C3 5.95 ± 0.01 h 0.30 ± 0.01 35.11 ± 0.02 0.82 ± 0.03 b 6.40 ± 0.15 0.57 ± 0.02 29.26 ± 0.75 c
M1 6.30 ± 0.01 a 0.23 ± 0.01 35.31 ± 0.34 0.78 ± 0.03 bc 7.03 ± 0.47 0.66 ± 0.02 38.82 ± 2.40 b
M2 6.26 ± 0.01 b 0.24 ± 0.01 35.36 ± 0.36 0.87 ± 0.03 b 7.03 ± 0.30 0.67 ± 0.01 24.04 ± 1.53 d
M3 6.25 ± 0.01 c 0.24 ± 0.01 35.39 ± 0.33 0.96 ± 0.02 a 6.87 ± 0.47 0.67 ± 0.01 22.13 ± 1.01 d
1
Values are expressed as mean of two determinations for each of three trials. Means followed by the same letters within the same column are not significant at
P  0.05

Table 3. Viscosity values of ice cream samples with citrus fibre (see samples nomenclature in Table 1).
Viscosity1 (x100 cP)

Sample 5 (°C) 10 (°C) 20 (°C) 30 (°C) 40 (°C) 50 (°C)

S1 310.8 ± 4 j 251.4 ± 8.6 klm 180.1 ± 20.1 op 135.2 ± 21.2 q 88.5 ± 5.1 s 79.4 ± 0.6 s
S2 671.9 ± 14.2 e 583.3 ± 20.8 f 508.6 ± 15.6 g 349.8 ± 23.4 i 261.9 ± 26.1 kl 235.1 ± 2.9 mn
S3 1523.4 ± 61.3 a 1393 ± 42.2 b 1091.6 ± 73.7 c 854.9 ± 71.3 d 656.1 ± 51.1 e 558.8 ± 20.5 f
C1 3.8 ± 0.9 vw 0.3 ± 0.1 x 0.16 0.16 0.16 0.16
C2 16.5 ± 1.3 tu 10.9 ± 0.2 u 2.8 ± 0.2 vw 0.2 ± 0.2 x 0.16 0.16
C3 18.4 ± 0.2 t 13.3 ± 1.4 tu 5.9 ± 1.9 v 1.2 ± 0.3 wx 0.16 0.16
M1 266.2 ± 13 k 237.9 ± 18.1 lmn 182. 4 ± 9.2 o 160.5 ± 14.1 p 109.3 ± 5.8 r 90.2 ± 2.1 s
M2 261.1 ± 16.7 kl 216.6 ± 1.7 n 169.2 ± 3.2 op 131.8 ± 1.8 q 111.2 ± 12.6 r 86.9 ± 2.1 s
M3 393.8 ± 23.6 h 342.1 ± 10.6 i 257.8 ± 5.3 klm 224.6 ± 5.5 n 189.1 ± 15.8 o 138.2 ± 4.5 q
1
Values are expressed as mean of five determinations for each of three trials. Means followed by the same letters within the same column are not significant at
P  0.05.

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162 M. DERVISOGLU AND F. YAZICI
did not significantly change between 0.4% and 0.8%. tion was positively proportional to the amount of ice
These results mean that the addition of citrus fibre had cream collected at 10 min intervals from 30 min to
a negative effect on the viscosity values of ice cream 60 min as expected. None of the ice cream samples
mixes. This may be related to the method used in ice melted until 40 min, except the S1-sample.
cream production, especially the homogenisation step.
Viscosity values decreased as the temperature Effect on Colour Properties
increased from 5 °C to 50 ºC. The effect of temperature
changes on the viscosity values were the most domi- Lightness (L) values of ice cream samples were
nant when the temperature rose from 30 °C to 40 ºC. closer but with citrus fibres were significantly lower
This decline rate was 34.53% and significantly different than the other samples (Table 5). All samples had
from other temperature changes (p  0.05). negative a (greenness) values and C- and M-samples
were similar and significantly higher than S-samples.
Effect on Melting Properties The increase in the concentration of citrus fibre con-
tributed to the red colour values of the samples
Melting properties of ice cream samples (Table 4) (p  0.05). The addition of citrus fibre increased the b
revealed that C- and M-samples had longer dripping values of C-samples and decreased the M-samples. The
times than S-samples. The highest melting resistance lowest b value was obtained in the S-samples whereas
was obtained in the M-samples at 0.8% and 1.2% sta- the highest was obtaied in the M-samples.
biliser levels. At 0.4% stabiliser level, there was no
significant difference between C- and M-samples. The Effect on Sensory Properties
M3-sample did not melt at any temperature. Although
the higher melting resistance is desirable for ice cream, Panellists gave significantly lower scores to citrus
the M3-sample also produced the lowest overrun fibre-added samples than the other samples (p  0.05;
values (Table 2). The increase in the meltdown dura- Table 6) and could not differentiate S- and M-samples

Table 4. Dripping time and meltdown amount of ice cream samples with citrus fibre (see samples nomenclature
in Table 1).
Meltdown Amount1 (g)
1
Dripping Time
Sample (min) 30 min 40 min 50 min 60 min

S1 28.9 ± 0.32 e 0.35 ± 0.21 k 6.9 ± 0.57 g 23.6 ± 0.15 c 44.6 ± 3.91 a
S2 35.9 ± 0.3 de – 2.7 ± 0.37 hi 19.1 ± 0.46 d 40.6 ± 0.88 a
S3 37.6 ± 0.51 d – 1.8 ± 0.56 hij 10.2 ± 0.9 f 29.4 ± 2.87 b
C1 38.6 ± 0.6 d – 2.6 ± 2 hij 14.4 ± 5.87 e 27.9 ± 6.93 bc
C2 40.9 ± 2.37 cd – 0.1 ± 0.21 k 3.2 ± 1.69 h 17.6 ± 3.08 d
C3 47.5 ± 1 c – – 1 ± 0.55 jk 6.8 ± 4.34 g
M1 36.9 ± 1.26 d – 2.3 ± 1.79 hij 11.2 ± 1.77 ef 26.5 ± 1.74 bc
M2 59.7 ± 4.5 b – – 0.01 ± 0.02 k 1.6 ± 2.7 ijk
M3 108.9 ± 11.82 a – – – –

Values are expressed as mean of two determinations for each of three trials. Means followed by the same letters within a column are not significant at P  0.05.
1

Table 5. Colour parameters of ice cream samples with citrus fibre (see samples nomenclature in Table 1).
Hunter Value1

Sample L a b

S1 82.88 ± 0.02 3.55 ± 0.06 9.76 ± 0.20 e

S2 82.61 ± 0.45 3.58 ± 0.08 9.85 ± 0.13 e
S3 85.57 ± 5.71 3.60 ± 0.10 9.72 ± 0.15 e
C1 79.91 ± 0.18 4.27 ± 0.03 10.27 ± 0.05 d
C2 78.63 ± 0.49 4.10 ± 0.14 10.96 ± 0.14 c
C3 78.21 ± 0.27 3.89 ± 0.06 10.96 ± 0.06 c
M1 81.73 ± 0.31 4.43 ± 0.05 12.68 ± 0.21 a
M2 81.72 ± 0.36 4.15 ± 0.09 12.14 ± 0.35 b
M3 81.00 ± 0.25 4.07 ± 0.05 12.23 ± 0.19 b

Values are expressed as mean of two determinations for each of three trials. Means followed by the same letters within a column are not significant at P  0.05.
1

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 Effect of Citrus Fibre on Properties of Ice Cream 163
Table 6. Sensory properties of ice cream samples with citrus fibre (see samples nomenclature in Table 1).
Sensory Properties

Sample Flavour Body and Texture Appearance

S1 7.61 ± 0.31 bc 4 ± 0.33 ab 4.01 ± 0.37 a

S2 8.52 ± 0.36 a 4.28 ± 0.07 a 4.28 ± 0.27 a
S3 7.98 ± 0.14 ab 3.64 ± 0.21 bc 3.66 ± 0.05 b
C1 7.47 ± 0.35 bc 3.34 ± 0.23 c 3.15 ± 0.21 c
C2 6.02 ± 0.28 d 3.29 ± 0.32 c 3.33 ± 0.14 bc
C3 6.2 ± 0.75 d 3.39 ± 0.05 c 3.18 ± 0.05 c
M1 8.53 ± 0.46 a 4.37 ± 0.34 a 4.22 ± 0.1 a
M2 8.13 ± 0.51 ab 4.33 ± 0.29 a 4 ± 0.2 a
M3 7.13 ± 0.35 c 3.67 ± 0.24 bc 3.63 ± 0.06 b

Values are expressed as mean of two determinations for each of three trials. Means followed by the same letters within a column are not significant at P  0.05.
1

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