The purpose of this paper is to investigate some quality attributes of low fat ice cream (LFIC) substituted with hulless barley flour (HBF) and barley ß-glucan (BBG). The methodology included in this paper is based on adding HBF
(1, 2, 3 and 4 %) as a partial substitution of skim milk powder (SMP) and BBG (0.40 %) as a complete substitution of
carboxy methyl cellulose (CMC). All mixes and resultant ice creamsamples were evaluated for their physicochemical properties as well as the sensory quality attributes.The results indicated that substitution of SMP with HBF significantly increased total solids (TS), fat and crude fiber, while crude protein and ash significantly decreased in ice cream mixes. BBG
exhibited the same manner of control. Specific gravity was gradually increased with adding HBFand BBG in the mixes
and therefore the overrun percent was significantly changed in the resultant ice cream. Adding HBF in ice cream
formulaled to significant decrease in acidity with higher freezing point
and the product showed higher ability to meltdown. BBG
treatment showed the same trend of control. Values of flow
time and viscosity significantly increased with increasing
HBF in the ice cream mixes, but these values significantly
decreased in BBG mix. The time required to freeze ice cream
mixes was decreased with increasing the ratio of HBF but,
increased in BBG treatment. The substitution of SMP with 1