LAUSR

Abstract Consumption of healthy foods has been increased in recent years. Low intake of nutrients such as calcium and fibers has made food technologists to formulate fortified foods. Ice-cream as a dairy dessert has a high consumption rate in many parts of the world and can be a suitable carrier for nutrients. The aim of this study was fortification of a low-fat and sugar-free prebiotic ice-cream with calcium and evaluation its effects on quality attributes of ice-cream.In this regard, the vanilla ice-cream first fortified with corn soluble fiber and then three kinds of calcium salts (tricalcium citrate, tricalcium phosphate & calcium chloride) each in 60 & 130 mgL−1 added to the ice-creams & the effect of each salt on physical, chemical, sensory properties & microscopic structure was investigated. According to the obtained results, addition of calcium salts decreased the texture firmness of ice-creams. The viscosities of tricalcium citrate (60 and 130 mgL−1) fortified samples were similar to that of control and 60 mgL−1 Cacl2 containing samples. In sensory evaluation tests, none of the fortified samples showed after taste, difference in sweetness degree and color as a result of calcium salts addition.