International Journal of Dairy Science1811-97431811-9751Asian Network for Scientific Information10.3923/ijds.2017.177.183Abo-SreaMetwaly M. EmaraE.A. EL-SawahTalaat H. 32017123Objective: This study was carried out to investigate the effect of using konjac fiber as alternative to fat and stabilizers replacer during making of free fat ice cream-like on its properties and its production cost. Methodology: Four concentrations (0.1, 0.3, 0.5 and 0.7%) of konjac glucomannan as fat and stabilizer replacer dietary fiber were used for making free fat ice cream-like compared with full fat ice cream (6% fat) as control. Control ice cream consists of 6% fat (derived from fresh cream 60% fat), 11% milk solids-not-fat (derived from cream, fluid skim milk and skim milk powder), 16% sucrose and 0.5% commercial stabilizer and emulsifying plus grade. Other free fat treatments made by the same method, which consists of other constituents ratios. All ice cream treatments were made and stored at -25°C. Results: The obtained results revealed that there were highly significant differences in the overrun and the product volume per 1 L mix among all konjac treatments and control, except T1 and T4 (0.1 and 0.7% konjac), it were insignificant. According to melting properties significant differences among all konjac treatments and control were found, except T2 and control (0.5% konjac), it was insignificant. Economically, T1 (0.1% konjac) and T2 (0.3% konjac) were much lower cost and more highly profitability (3.26 and 3.23%) than the control (1.28). Moreover, T1 (0.1% konjac) and T2 (0.3% konjac) were characterized with the highest sensory evaluation, compared with control, while T3 and T4 achieved less scores. Conclusion: Free fat, emulsifying and stabilizers ice cream-like as a functional dairy product, can be made by adding 0.3% konjac dietary fiber (T2) as the optimal concentration instead of full fat and commercial emulsifying and stabilizers with a decrease in the economic cost up to 41%.]]>Jorge, C.,20072007Soukoulis, C., I.D. Fisk and T. Bohn,201413627655Kucerova, J., V. Sottnikova and S. Nedomova,201331340346Dhingra, D., M. Michael, H. Rajput and R.T. Patil,201249255266Gonzalez, C.A., M.N. Fernandez, A.M. Sahagun, V.J.J. Garcia and L.M.J. Diez et al.,2004194550Ford, D.M. and P.A. Chesey,19861986Soukoulis, C., D. Lebesi and C. Tzia,2009115665671Hugo, H.S.,19475th Edn.,AOAC.,200516th Edn.,Marshall, R.T., H.D. Goff and R.W. Hartel,20036th Edn.,Pages: 371Pages: 371Mendez-Velasco, C. and H.D. Goff,201121540547Clarke, C.,2004pp: 104-134pp: 104-134El-Tahra, M.A., M.M. Abo-Srea and M.M. Esraa,20134611619 Coakes, S.J.,201220th Edn.,Pages: 282Pages: 282Akesowan, A.,2008128185Malik, P., C. Kempanna and A. Paul,2013Spirulina powder.]]>24450Akesowan, A.,20153917351743Akalin, A.S., C. Karagozlu and G. Unal,2008227889895Arun, K. and C.C. Ramesh,20062006pp: 593-633pp: 593-633Jennifer, M.W.,20112011Ahmed, A.S.M. and E.M.E.Z. Ibtisam, 201516236244