Alginate/whey protein isolate-based emulgel as an alternative margarine replacer in processed cheese: Impact on rheological, mechanical, nutritional, and sensory characteristics.

The effects of partial or full replacement of margarine by alginate/whey protein isolate-based olive oil emulgel on nutritional, physicochemical, mechanical, and rheological properties of processed cheese (PC) were investigated in this work. All formulated samples had the same amount of total fat, DM, and pH. According to the results of the fatty acids profile, the PC sample in which the margarine was fully replaced by the emulgel (EPC100) had the highest (49.84%) oleic acid content and showed a reduction of 23.7% in SFA compared with the control sample (EPC0; formulated just with margarine). In addition, EPC0 had the highest hardness among various cheese samples, which was also confirmed by its compact microstructure. Dynamic oscillatory measurements revealed that EPC100 had the highest crossover strain (or resistance to deformation). The high rigidity of this sample was related to the 3-dimensional structure of emulgel. According to the creep test results, EPC100 showed the lowest relative recovery (flowability). A high temperature dependency of viscoelastic moduli was observed in EPC0 at 42°C. No significant differences were observed between the color attributes and sensory properties of the various cheese samples. Alginate/whey protein isolate-based olive oil emulgel can be considered as a healthy margarine replacer in PC.

Development and characterization of hydrogel-in-oleogel (bigel) systems and their application as a butter replacer for bread making.

BACKGROUND: Butter has been widely used in bakery products and it contains high level of saturated fats. However, excessive consumption of saturated fats would increase the risk of chronic disease. This study was to fabricate water-in-oil (W/O) type bigels as butter replacers to improve the quality attributes of breads. RESULTS: A stable water-in-oil (W/O) type bigel system was fabricated based on mixed oleogelators (rice bran wax and glycerol monostearate) and sodium alginate hydrogel. The ratios of oleogel to hydrogel could significantly affect the stability, microstructure and rheological properties of bigels. All of the bigels exhibited solid-like properties, with increased oleogel fractions, and the network structure of bigel became more compact and orderly with smaller sodium alginate gel particles. Meanwhile, the viscoelastic modulus and firmness of bigel increased, contributing to a higher stability. The bigel dough exhibited lower gel strength and relatively higher extensibility compared to the butter dough. Regardless of oleogel fractions, all the bigel produced bread with a higher specific volume and softer texture than the butter bread. When the oleogel fractions was less than 80%, increasing the oleogel fractions was more beneficial for improving the specific volume, softness and fluffy structure of bread. CONCLUSION: W/O type bigel as butter replacers showed great potential in improving the appearance, structure and textural properties of bread. © 2023 Society of Chemical Industry.

Changes in bioactive compounds present in beef burgers formulated with walnut oil gelled emulsion as a fat substitute during in vitro gastrointestinal digestion.

BACKGROUND: The partial or total substitution of animal fat by a gelled emulsion elaborated with cocoa bean shell and walnut oil in beef burgers was assessed in terms of the stability of the bioactive compounds (polyphenolic and methylxanthines compounds, and fatty acid profile), bioaccessibility, colon-available indices (CAIs), and lipid oxidation after in vitro gastrointestinal digestion (GID). RESULTS: No free polyphenolic compounds were detected in the soluble fraction after the GID of reformulated beef burgers. Reductions were obtained in the bound fraction with respect to the undigested sample from 47.57 to 53.12% for protocatechuic acid, from 60.26 to 78.01% for catechin, and from 38.37 to 60.95% for epicatechin. The methylxanthine content decreased significantly after GID. The theobromine content fell by between 48.41 and 68.61% and the caffeine content was reduced by between 96.47 and 97.95%. The fatty acid profile of undigested samples was very similar to that of digested samples. In the control burger the predominant fatty acids were oleic acid (453.27 mg g-1 ) and palmitic acid (242.20 mg g-1 ), whereas in reformulated burgers a high content of linoleic acid (304.58 and 413.35 mg g-1 ) and α-linolenic acid (52.44 and 82.35 mg g-1 ) was found. As expected, both undigested and digested reformulated samples presented a higher degree of oxidation than the control sample. CONCLUSIONS: The reformulated beef burgers with cocoa bean shells flour and walnut oil were a good source of bioactive compounds, which were stable after in vitro gastrointestinal digestion. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Preparation of fat replacer utilizing gluten and barley ß-glucan and the interaction between them.

BACKGROUND: Fat replacers prepared from polysaccharides and proteins possess functional properties of both polysaccharides and proteins. In this study, an aqueous system of barley ß-glucan (BBG) and gluten was prepared. The interactions between BBG and gluten (with/without extrusion modification) were studied. Triple analysis methods, including differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), and low-field nuclear magnetic resonance (LF-NMR), were utilized to analyze the freezing-thawing and thermal evaporation process, as well as the distribution state of water. Meanwhile, fluorescence microscopic analysis, dynamic rheological analysis and electrophoresis analysis were used to study the structure and rheological properties of the system. RESULTS: The results showed that BBG significantly increased the water-holding capacity of gluten, regardless of extrusion treatment, with the water absorption reaching about 4.8 to 6.4 times of its weight, which was 1 to 2.5 times higher than that without BBG. The triple analysis results suggested that BBG increased the binding capacity of the system to weakly bound water, hindered the aggregation of gluten and reduced the thermal decomposition temperature of the BBG and gluten composite system. After the gluten was extruded and homogenized with the BBG solution, the appearance of the composite system was more uniform and delicate. CONCLUSIONS: In conclusion, BBG increased the water-holding capacity of the BBG and gluten composite system. With these changes, the composite system presented great potential for the preparation of polysaccharide-gluten fat replacer. © 2023 Society of Chemical Industry.

Oleogelation based on plant waxes: characterization and food applications.

Fats contribute majorly to food flavour, mouthfeel, palatability, texture, and aroma. Though solid fats are used for food formulation due to the processing benefits over oils, their negative health effects should not be overlooked. Oleogelation is thus used to transform liquid oil into a gel which function like fats and provide the nutritional benefits of oils. Additionally, only food-grade gelators convert the oils into solid-like, self-standing, three-dimensional gel networks. Rice bran wax, candelilla wax, carnauba wax, and sunflower wax are mainly used plant waxes for formulating oleogels as a result of their low cost, availability, and excellent gelling ability. A comprehensive information about the wax based oleogels, their characteristics and applications is needed. The present review discusses the effect of different plant-based waxes on the properties of the oleogel formed. The article provides information on how the physical and chemical properties of waxes impact the oleogel properties such as oil binding capacity, critical concentration, rheological, thermal, textural, morphological, and oxidative stability. Moreover, the current and potential applications of oleogels in the food sector have also been covered this article.

Gels as fat replacers in bakery products: a review.

Several strategies have been studied to replace or decrease fat content in bakery products aiming improving their nutritional profile. This paper reviewed the effect of different vehiculization systems (hydrogels, emulgels and oleogels) as fat replacers in different types of bakery goods, focusing on technological and nutritional properties of the reformulated products. The most commonly used fat source for replacement purposes were vegetable oils with high monounsaturated fatty acid content, such as olive oil and canola oil (44% of the revised papers used them), whereas high polyunsaturated fatty acid content oils were used in 34% of papers. Oleogelation was the most frequent used method of oil structuring, using waxes and fibers as stabilizers. Reductions of total fat between 19% and 46% and saturated fatty acid between 33% and 87% were achieved, enough to reach the minimum legal limit to state nutrition claims, under the EU legislation, on several products. Sensory evaluation results showed that partially replaced products (<75% replacement) were more appreciated by panelists than fully replaced ones. This review highlights the wide range of alternatives within gel-like fat replacers, that have potential to be applied in different bakery products and the challenge to produce nutritionally enhanced foods and technologically and sensory acceptable.

Advances and prospects in the food applications of pectin hydrogels.

Pectin hydrogel is a soft hydrocolloid with multifaceted utilities in the food sector. Substantial knowledge acquired on the gelation mechanisms and structure-function relationship of pectin has led to interesting functions of pectin hydrogel. Food applications of pectin hydrogels can be categorized under four headings: food ingredients/additives, food packaging, bioactive delivery and health management. The cross-linked and tangly three-dimensional structure of pectin gel renders it an ideal choice of wall material for the encapsulation of biomolecules and living cells; as a fat replacer and texturizer. Likewise, pectin hydrogel is an effective satiety inducer due to its ability to swell under the simulated gastric and intestinal conditions without losing its gel structure. Coating or composites of pectin hydrogel with proteins and other polysaccharides augment its functionality as an encapsulant, satiety-inducer and food packaging material. Low-methoxyl pectin gel is an appropriate food ink for 3D printing applications due to its viscoelastic properties, adaptable microstructure and texture properties. This review aims at explaining all the applications of pectin hydrogels, as mentioned above. A comprehensive discussion is presented on the approaches by which pectin hydrogel can be transformed as a resourceful material by controlling its dimensions, state, and rheology. The final sections of this article emphasize the recent research trends in this discipline, such as the development of smart hydrogels, injectable gels, aerogels, xerogels and oleogels from pectin.

Monoglyceride oleogels as fat replacers in filling creams for sandwich cookies.

BACKGROUND: Many food products need to be reformulated to reduce the intake of saturated and trans fats which are considered unhealthy. In particular, the reformulation of filling creams (FCs) is challenging as these fats cannot be directly replaced with liquid oil without affecting the final product properties. This research studied the formulation and characterization of FCs for sandwich cookies using monoglyceride oleogel as fat material. RESULTS: FC formulated with 260 g kg-1 oleogel showed viscoelastic moduli values that did not differ significantly from those measured in a filling cream of commercial sandwich cookies (FC-CSCs) used as reference. The oil binding capacity of the FCs decreased with the increase of oleogel content. The increase of the oleogel amount in the formulation produced a decrease in hardness but an increase in adhesiveness and cohesiveness. Hardness, adhesiveness, and cohesiveness ranged from 0.66 to 3.48 N, 0.44 to 0.86 N s, and 0.07 to 0.29, respectively. When FCs were used for assembling cookies into sandwiches, an oil loss of about 9 g kg-1 FC after 21 days of storage was found in FCs containing 220 and 260 g kg-1 oleogel. The nutritional improvement due to the use of oleogel in FCs led to a reduction in saturated fatty acids between 64.5% and 35.2% and from 1.0 to 0.0% trans fatty acids in comparison with FC-CSC. CONCLUSION: Full fat replacement with monoglyceride oleogel in FC formulations allows the obtention of products with good quality and some similar characteristics to those obtained for FC-CSC, with the added benefit of a healthier nutritional profile. © 2020 Society of Chemical Industry.

Protein microspheres as structuring agents in lipids: potential for reduction of total and saturated fat in food products.

Excess consumption of total and saturated fats is linked to the development of chronic diseases, such as obesity, heart disease, diabetes, and cancer. There is therefore considerable interest in the development of foods containing lower levels of total and saturated fats, but that still have the same desirable physicochemical and sensory characteristics as the original foods. Solid fats normally contribute a number of key functional attributes to foods due to their ability to form crystalline networks that alter texture (such as elasticity, plasticity, and spreadability) and appearance (such as opacity and creaminess). The aim of this review is to provide an overview and to discuss the potential applications of food proteins as fat structuring agents that may be able to offer some of the desirable attributes normally supplied by saturated and trans fats. Previous studies have shown that globular proteins (such as whey proteins) trapped inside water-in-oil emulsions form protein microspheres when they are thermally denatured, which leads to the creation of highly viscous or solid-like lipid phases, having higher rheological properties. These protein microspheres may therefore be useful for the development of reduced fat margarines and spreads with reduced level of saturated/trans-fat contents. © 2020 Society of Chemical Industry.

Partially defatted tomato seed flour as a fat replacer: effect on physicochemical and sensory characteristics of millet-based cookies.

ABSTRACT: Fat is an essential component for cookies structure and sensory attributes, but there is a necessity to replace or mimic fat in order to prevent lifestyle diseases. Hence, this study investigated the effect of industrial by-product, i.e., Partially defatted tomato seed flour (PDTSF) as a fat replacer on physicochemical and sensory characteristics of millet-based cookies at 10, 20, 30, and 40% (w/w) fat replacement levels. The physicochemical and functional properties of PDTSF were analyzed. PDTSF exhibited excellent nutritional profile and functional properties. PDTSF supplemented cookies showed a significant increase (p ≤ 0.05) in hardness, protein, ash, and carbohydrate content and the significant decrease in spread ratio, fat, and energy value with an increment of PDTSF. Descriptive sensory evaluation of millet-based cookies at all fat replacement levels showed good acceptability. Storage analysis for 30 days revealed as acceptance of cookies is not affected due to moisture intake and hardness. Hence, the results confirmed the positive effect on PDTSF as a whole food fat replacer to produce Reduced- fat millet cookies at 10 and 20% fat replacement levels.

Review on fat replacement using protein-based microparticulated powders or microgels: A textural perspective.

BACKGROUND: Due to the growing rise in obesity and food-linked diseases, the replacement of calorie-dense fat has been a key focus of food industries in the last few decades with proteins being identified as promising fat replacers (FRs). SCOPE AND APPROACH: This review aims to provide an overview of animal and plant protein-based FR studies that have been performed in the last 5 years. Protein isolates/concentrates, their microparticulated forms and protein microgels in model and real foods have been examined. Special emphasis has been given on the characterisation techniques that have been used to compare the full fat (FF) and low fat (LF) versions of the foods using FRs. KEY FINDINGS AND CONCLUSIONS: Microparticulated whey protein (MWP) has been the preferred choice FR with some success in replacing fat in model foods and dairy applications. Plant proteins on the other hand have attracted limited research attention as FRs, but show success similar to that of animal proteins. Key characterisation techniques used to compare full fat with low fat products containing FRs have been apparent viscosity, texture profile analysis, microscopy, particle size and sensory properties with oral tribology being a relatively recent undertaking. Coupling tribology with adsorption techniques (muco-adhesion) can be effective to bridge the instrumental-sensory property gap and might accelerate the development cycle of designing low/no fat products. From a formulation viewpoint, sub-micron sized microgels that show shear-thinning behaviour and have boundary lubrication properties offer promises with respect to exploiting their fat replacement potential in the future.

Assessment of emulsion gels formulated with chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil as partial fat replacers in pork burger formulation.

BACKGROUND: The aim of this work was to evaluate the effect on chemical composition, physico-chemical properties, cooking characteristics, fatty acid profile, lipid oxidation, and sensory acceptability of an oil-in-water emulsion gel that was prepared with chestnut flour, chia oil, gellan gum, and water (CEG), used as a fat replacer in pork burgers. The original mixture was used as a control sample (CS). The other samples were formulated partially replacing pork backfat with 5% of CEG (CEG5%) and 10% of CEG (CEG10%). RESULTS: Proximate analysis of samples showed several differences between samples. The CEG addition was found to be effective for improving the cooking yield while diameter reduction and thickness increase were positively affected. As regards lipid oxidation, in cooked burger, the 2-thiobarbituric acid (TBA) values for CS, CEG5% and CEG10% were 0.46, 0.57, and 0.59 mg malonaldehyde/kg sample, respectively. The linolenic and linolenic acid content of pork burger increased as CEG addition increased. Sensory properties for CS and CEG5% were similar whereas CEG10% showed the highest sensory scores. CONCLUSIONS: A combination of chestnut flour and chia oil could be used as a novel ingredient to develop pork burgers with a better nutritional profile without diminishing their sensory and physico-chemical properties. © 2019 Society of Chemical Industry.

Functional and therapeutic potential of inulin: A comprehensive review.

Inulin as a heterogeneous blend of fructose polymers is diversely found in nature primarily as storage carbohydrates in plants. Besides, inulin is believed to induce certain techno-functional and associated properties in food systems. Inulin owing to its foam forming ability has been successfully used as fat replacer in quite a wide range of products as dairy and baked products. Furthermore, it is known to impart certain nutritional and therapeutic benefits that extend apart to improve health and reduce the risk of many lifestyle related diseases. Additionally, as a functional ingredient, Inulin has been adopted in various efficacy studies involving animal and human studies to function as a prebiotic, in promoting good digestive health, influencing lipid metabolism and has some beneficial roles in ensuring optimum levels of glucose and insulin. This review article is an attempt to present a comprehensive overview on both techno-functional and therapeutic potential of inulin.

Effects of konjac gel with vegetable powders as fat replacers in frankfurter-type sausage.

OBJECTIVE: The purpose of this study was to investigate whether addition of konjac gel with three different vegetable powders can increase quality of low-fat frankfurter-type sausage. METHODS: Low-fat frankfurter-type sausages were manufactured with formulations containing konjac gel and three vegetable powders (aloe vera, cactus pear, or wheat sprout) as pork fat replacers. The formulations of frankfurters were as follows: NF (normal-fat; 20% pork fat), LF (low-fat; 10% pork fat), KG (low-fat; 10% pork fat+10% konjac gel), and konjac gel with three vegetable powders (KV), such as KV-AV (10% pork fat+10% konjac gel with aloe vera), KV-CP (10% pork fat+10% konjac gel with cactus pear), and KV-WS (10% pork fat+10% konjac gel with wheat sprout). Proximate analysis, pH value, color evaluation, cooking loss, water-holding capacity, emulsion stability, apparent viscosity, texture profile analysis, and sensory evaluation were determined. RESULTS: The konjac gel containing groups showed lower fat content (p<0.05) and higher moisture content than NF group (p<0.05). The pH value of frankfurters was decreased in three KV groups (p<0.05). The three KV groups had increased dark color (p<0.05) compared with KG, and KV-CP had the highest redness (p<0.05). The water-holding capacity and emulsion stability were higher in the three KV groups than KG and LF (p<0.05). Cooking loss was generally decreased in the three KV groups, compared with KG (p<0.05). The apparent viscosity of KV groups was similar with NF group and overall texture properties were improved in KV-CP. In the sensory evaluation, the highest overall acceptability was found in KV-CP groups (p<0.05). CONCLUSION: The four fat replacers improved physicochemical properties of low-fat frankfurters. Particularly, konjac gel with cactus pear powder seems more acceptable as a pork fat replacer.

Influence of Avocado Purée as a Fat Replacer on Nutritional, Fatty Acid, and Organoleptic Properties of Low-Fat Muffins.

OBJECTIVE: The feasibility of developing reduced-fat muffins with avocado is investigated by preparing muffins with 25%, 50%, 75%, and 100% avocado purée as a fat (butter) replacer. METHODOLOGY: The resulting products were compared to the control muffin, which was made with 100% butter. Muffins were analyzed for nutritional content, fatty acid profiles, and sensory acceptability. RESULT: Muffins incorporated with avocado purée revealed a significant increase (p < 0.05) with respect to moisture, ash, and carbohydrate in comparison with the control sample. However, no significant changes (p > 0.05) were detected in all muffin formulations for protein and dietary fiber content. Both fat content and caloric value of muffins incorporated with avocado purée were significantly decreased (p < 0.05). The fatty acid profile showed that there was an increment in the monounsaturated fatty acids (MUFA) content by 16.51% at full-fat substitution. The sensory evaluation test demonstrated that muffins had acceptability at up to 50% substitution. Fat substitution at higher than 50% lead to undesirable flavor and aftertaste, which was significant (p < 0.05) to the panelists. CONCLUSION: The findings indicated the feasibility of avocado purée in fat-reduced muffin preparation with an optimal level of 50% avocado purée substitution.

Pectin from Citrus Canning Wastewater as Potential Fat Replacer in Ice Cream.

Pectin had been recovered from canning wastewater produced by chemical treatment of segment membrane during preparation of canned citrus in our previous research. The purpose of this study was to characterize the extracted pectin from canning wastewater, and to evaluate its application as a fat alternative to replace fat in ice cream. The monosaccharide composition and rheological properties of the pectin were determined. The influences of fat reduction and pectin addition on the physicochemical, rheological and sensory properties of low-fat ice cream were determined. The rheological results showed that pectin solutions were typical pseudoplastic fluids. The addition of pectin in ice cream can cause an increase in viscosity, overrun, and hardness, and a decrease in meltdown of the ice cream. When 0.72% pectin (w/w) is incorporated into ice cream, a prototype product of ice cream with 45% lower fat content compared to the control was made. Results indicated that their qualities such as appearance, flavor, and taste were not significantly different. The low-fat ice cream had higher smoothness scores and lower mouth-coating scores. Hence, pectin extracted from citrus canning wastewater can be potentially used as fat replacer in ice cream, which benefits both the environment and the food industry.

Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies.

BACKGROUND: Reformulation of foods products to reduce total and saturated fats while maintaining acceptable structure, texture and mouthfeel poses an important challenge to the food industry. In this work, the use of structured emulsions (fibre-induced oil-in-water biphasic systems with reduced total and saturated fats) is proposed to replace butter in shortbread cookies. RESULTS: Use of structured emulsions resulted in softer dough that was still workable using a traditional process. Shortbread cookies containing structured emulsions were harder and paler than the butter control but had a significantly reduced saturated fat content. They also received promising scores in the sensory analysis in terms of texture and overall acceptability, despite the butter product still being the preferred sample. CONCLUSION: The results of this study indicated that structured emulsions represent a good solution to produce nutritionally improved shortbreads. Optimization of the structured emulsion formulation can provide further improvement of the nutritional, sensory and physicochemical properties of shortbread cookies. © 2018 Society of Chemical Industry.

Simultaneous use of adzuki beans (Vigna angularis) flour as meat extender and fat replacer in reduced-fat beef meatballs (bebola daging).

Adzuki bean is high in protein and fiber with a potential to be used as meat extender and fat replacer in the meat product. Replacement of both the corn flour and fat with different percentages of adzuki beans flour (ABF) has successfully produced acceptable reduced fat meatballs. Meatballs with 100% (w/w) ABF replacement exhibited highest cooking yield and higher moisture content compared to meatballs without the flour, which indicates its ability to bind water. Increasing the ABF content also increased the hardness and chewiness of the meatballs, whilst decreasing their lightness and yellowness. Replacing the corn flour and fat contents with ABF has obviously decreased the fat and calorie contents of the meatballs, yet their protein and carbohydrate contents remained the same compared to control. The sensory test revealed that meatball samples with 25% (w/w) and 50% (w/w) ABF showed no significant difference compared to control but received highest overall acceptability among the panelists. This indicates that replacement of corn flour and fat with ABF especially at 50% (w/w) in the production of reduced fat meatballs resulted with better physicochemical properties and acceptable sensory compared to original meatballs.

HPMC (hydroxypropyl methylcellulose) as a fat replacer improves the physical properties of low-fat tofu.

BACKGROUND: The effect of the addition of hydroxypropyl methylcellulose (HPMC) on the textural properties of low-fat tofu was investigated. Three fat levels (240, 100 and 30 g kg-1 ) were used to make tofu, which were identified as C (full-fat tofu), L1 and L2. HPMC (5 g kg-1 ) was added to soymilk to prepare control and low-fat tofu, designated as CH, L1H and L2H. RESULTS: Soymilk with a lower fat level had a lower viscosity: 143 (C), 100 (L1) and 42 (L2) cP. The addition of HPMC increased the viscosity of all types of soymilk, particularly in L2H (107 cP). With fat reduction, tofu syneresis increased from 19% (C) to 29% (L2), although syneresis of L2H recovered to 19%, which is similar to high-fat control tofu. Decreased fat resulted in a lower firmness in L2 (0.67 N) compared to control (0.78 N). Firmness increased to 1.08 N in L2H tofu, whereas the firmness of CH tofu was 0.63 N. All types of tofu showed a denser, well-connected and cross-linking structure when HPMC was added, especially in L2H tofu. CONCLUSION: HPMC improved the texture of the low-fat tofu by creating a harder texture and reducing syneresis. HPMC is an effective fat replacer for lower fat soymilk. © 2017 Society of Chemical Industry.

Rheological properties of reduced fat ice cream mix containing octenyl succinylated pearl millet starch.

The octenyl succinyl anhydride (OSA) esterified pearl millet (Pennisetum typhoides) starch was evaluated as fat replacer in soft serve ice cream in comparison to other fat replacers viz. inulin, whey protein concentrate-70 and commercial starch. During temperature sweep test, the yield stress and flow behaviour index of un-pasteurized ice cream mixes increased as the temperature increased from 40 to 80 °C, while the consistency index decreased. Consistency index of aged ice cream mixes containing 2% fat replacer was higher as compared to mixes with 1% level. The aged ice cream mixes exhibited non-Newtonian behaviour as flow behaviour index values were less than one. Apparent viscosity (at 50 s-1 shear rate) of control as well as ice cream mix containing 1% OSA-esterified pearl millet starch samples was 417 and 415 mPas, respectively and did not differ significantly. The overrun of the ice cream (with 5 and 7.5% fat) containing 1 and 2% of above fat replacers ranged between 29.7 and 34.3% and was significantly lower than control (40.3%). The percent melted ice cream was also low for the ice creams containing 2% of above fat replacers at 5% fat content as compared to control. However, sensory acceptability and rheological characteristics of reduced fat ice creams containing 1.0 and 2.0% OSA-esterified pearl millet starch were at par with other fat replacers under the study. Thus, OSA-esterified pearl millet starch has potential to be used as fat replacer in reduced fat ice cream.