Effect of Substituting Grapeseed Oil instead of Milk fat on Physicochemical and Sensory Characteristic of Ice Cream

Replacing milk saturated fatty acids with vegetable oil can be a good way for reducing the risk of hypercholesterolemia and improving cardiovascular health. This study was carried out to determine the effects of using grapeseed oil on the sensory and physicochemical properties of ice cream. Milk fat was replaced with milk fat at 5 levels of grapeseed oil (0%, 20%, 40%, 60% and 80% (w/w)). The samples were subjected to physicochemical analysis (pH, titratable acidity, overrun, meltdown, texture and viscosity) and sensory evaluation (color, hardness, viscosity, meltdown, flavor and overall acceptability). The results showed that low levels of grapeseed oil had no significant effect on pH and acidity but at 80%, it significantly reduced the pH and increased the acidity of ice cream. Increasing in the concentration of grapeseed oil was accompanied by decreasing the overrun, meltdown, texture, viscosity, pseudoplasticity and consistency index, and increasing the flow index. The effect of grape seed oil on sensory properties such as smoothness, hardness and color was not significant, and only at 80% of oil, it decreased the acceptance level of viscosity, meltdown and overall acceptability (p<0.05). Grapeseed oil at lower level of 40% replacing had no significant effect on the flavor of ice cream (p>0.05). Incorporation of grapeseed oil in ice-cream to replace milk fat could affect the physicochemical properties of ice-cream. Considering that addition of grapeseed oil at 40% level did not have any adverse effect on the sensory qualities, consumers may enjoy the health benefits of essential fatty acids and antioxidants of grape seed oil in ice cream.