Abstract
Ice cream is one of the highest consumption desserts in Iran and the world; so, the type and quantity of its constituents could be important in terms of health care for many consumers. In recent years much attention has been made in reducing the amount of fat and producing diet products such as low-fat ice cream. However, the type and amount of fat replacer used in the composition of ice cream have an important effect on the texture and sensory acceptance of the final product. In this research, the effect of fat replacement via microbial transglutaminase (0, 0.3, 0.4, 0.5 and 0.6g/L) and inulin (0, 2 and 4%) addition on physicochemical characteristics of traditional prebiotic low-fat ice cream was investigated. Meanwhile, the sample containing 0g/L enzyme and 0% inulin was considered as control treatment. The results showed that increasing the amount of transglutaminase enzyme and inulin led to an increase in the melting resistance and viscosity of ice cream samples. Also, the increasing inulin to 4% led to be provided the increasing overrun in significance level (p
