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Effect of Partial Fat Replacement by Whey Protein and Oat on
Physicochemical, Sensory Properties and Calorie Content of Reduced Fat Ice
Cream Strawberry
Nur Ainaa Hanani Binti Saiful Bahry
Supervisor: Dr. Fisal Bin Ahmad
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
Ice cream is a frozen dessert that have high calorie and low fiber content. To produce ice
cream with less fat or calorie, but still same ice cream attributes, fat replacements of
whey protein and oats are use. This is because these two fat replacer can influence the
flavor, texture and increase the nutritional value of ice cream. A control and five
formulation with different ratio of whey protein:oat (100:0, 75:25, 50:50, 25:75 and
0:100) will be use. These ice cream will be test in laboratory for their physicochemical,
sensory properties and calorie content. Sensory analysis for overall acceptability will be
carry out among 30 untrained panel in school. The fruit will be used in making the ice
cream flavor is local strawberry from Cameron Highland obtain from Strawberry Mart. It
is expected that from whole formulation in terms of physicochemical, sensory properties
and calorie analysis there will be one best formulation with less calorie content and
increase the nutritional value of strawberry ice cream.
1313 | UMT UNDERGRADUATE RESEARCH DAY