Effect of Incorporating Whey Protein Concentrate on Chemical, Rheological and Textural Properties of Ice Cream

Abstract

Effect of whey protein concentrate as a partial substitution of milk solids not fat in ice cream formula was investigated by replacing 1, 2, 3 and 4% of mix solid not fat. Mixes and resultant ice cream samples were evaluated for their chemical, physicochemical, and rheological properties as well as the sensory quality attributes. Implementing whey protein concentrate in ice cream recipes increased total protein, freezing point and consistency, while, ash, lactose, specific gravity decreased significantly (p<0.001). Apparent viscosity as well as flow time of mixes was significantly (p<0.001) increased with substitution of milk solid not fat by whey protein concentrate. Flow behavior was also affected showing higher yield stress. The consistency coefficient (k) was more affected by the presence of whey protein concentrate in the recipe than the flow behavior index (n). However, increasing whey protein concentrate decreased hardness, cohesiveness, gumminess and chewiness values in texture profile analysis, while there were increase in adhesiveness, springiness and hesion values in fresh ice cream samples over that of stored. The ice cream became smoother and highly acceptable for the panelists by replacing milk solid not fat with whey protein concentrate up to 3%. From the data obtained, it could be recommended that ice cream can be produced with high quality by substituting milk solid not fat with whey protein concentrate up to 3%.

The effects of blueberry (Vaccinium corymbosum L.) and jujube fruit (Ziziphus jujube) on physicochemical, functional, and sensorial properties, and probiotic (Lactobacillus acidophilusDSM 20079) viability of probiotic ice cream

“…In parallel with our results, El‐Zeini et al. ( 2016 ) reported that ice creams with a higher overrun ratio exhibit lower hardness values when fresh or after 14 days of storage. Also, the increase in hardness depending on the storage period could be due to recrystallization of the ice (BahramParvar et al., 2013 ).…”

Improving chemical, rheological and sensory properties of commercial low-fat cream by concentrate addition of whey proteins

“…Sensory tests of the cream samples were conducted by several panelists experienced in the field of dairy from the Department of Food Science / College of Agriculture and Forestry / University of Mosul, and the scores were awarded according to the sensory evaluation of Flavor (45), Body and texture (30), Color and appearance (15), Spreadability (10)] forms created by Clark and Costello (2009).…”

Milk-Containing Ice-Cream with Improved Protein-Carbohydrate and Mineral Composition

“…При использовании концентратов сывороточных белков в количестве до 3 % повышается биологическая ценность белков сливочного мороженого на 15 % [8]. Многие исследователи экспериментально обосновали положительное влияние концентратов белков на физические [9], химические, реологические, органолептические и текстурные показатели качества мороженого [10][11][12]. Установлено положительное влияние концентратов сывороточных белков при высокой массовой доле на физические и сенсорные свойства мороженого с пониженной массовой долей жира [13] и при использовании трансглутаминазы [14].…”