Effects of orange peel pectin as a fat substitute on the physicochemical property, rheology and sensory qualities of vanilla ice cream

Abstract

In this study, pectin extracted from orange peels (OPP) via hot acid extraction was applied as a fat substitute to investigate its effects on the quality of fat-reduced vanilla ice cream. Results showed that the replacement of whipping cream by OPP at different proportions (w/w) of 0.1% (ICP1), 0.15% (ICP2) and 0.2% (ICP3) significantly reduced lipid content by 30.4 – 60.8% and caloric values by 14 – 31%. The addition of OPP also increased viscosity, resulting in significantly higher hardness and adhesiveness while enhancing the shape retention of ice creams. Overrun values remained unaffected across all samples. Sensory analysis confirmed that OPP incorporation did not affect the color, odor, taste, smoothness, or overall acceptability of vanilla ice cream. These findings suggest that orange peel-derived pectin could be used as a fat substitute for the production of healthy, fat-reduced ice cream.