The impact of extruded microparticulated whey proteins in reduced-fat, plain-type stirred yogurt: Characterization of physicochemical and sensory properties

Hossain, M Kamal; Keidel, Jonas; Hensel, Oliver; Diakité, Mamadou

doi:10.1016/j.lwt.2020.109976

Cited by 29 publications

(17 citation statements)

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“…The composition of ice cream samples was measured using a near-infrared (NIR) spectrometer, NIRFlex N-500 (BÜCHI Labortechnik GmbH, Essen, Germany). The parameters and methods of NIR analysis, explained in the literature [ 5 , 24 ], were used with slight modification. Measurements were taken at an ambient temperature of 20 ± 2 °C and a wavelength range of 400–1000 nm.…”

Section: Methodsmentioning

confidence: 99%

“…The viscosity of ice cream samples was measured with a rotary viscometer using the method explained by Hossain et al [ 5 ] with some alterations in the sample preparation. The samples were taken from the freezer and left at room temperature (22 ± 2 °C) for 24 h before measuring the viscosity.…”

Section: Methodsmentioning

confidence: 99%

“…Extruded microparticulated whey proteins (eMWPs) produced through a thermomechanical process with a high concentration of milk proteins [ 1 , 2 , 3 ] are able to enhance the physicochemical properties of dairy products such as ice cream [ 4 ] and yogurt [ 5 ]. Microparticulated whey proteins (MWPs) are commercially available in powder form and are commonly known as fat replacers [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

“…Microparticulated whey proteins (MWPs) are commercially available in powder form and are commonly known as fat replacers [ 6 ]. Protein-based fat replacers are usually derived from whey protein concentrates (WPCs), which simulate fat globules and enhance the sensory quality of frozen dairy products, especially creaminess [ 5 ]. MWPs are incorporated into light dairy products, especially ice cream, to improve their microstructural properties and creaminess.…”

Section: Introductionmentioning

confidence: 99%

“…MWPs are incorporated into light dairy products, especially ice cream, to improve their microstructural properties and creaminess. The size of microparticles (0.1–10 µm) is an important determinant for the sensory attributes of light dairy products [ 7 ] and physicochemical properties, such as firmness, viscosity, and melting behavior [ 4 , 5 , 8 ].…”

Section: Introductionmentioning

confidence: 99%

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Microstructure and Physicochemical Properties of Light Ice Cream: Effects of Extruded Microparticulated Whey Proteins and Process Design

Hossain

Petrov

Hensel

et al. 2021

Foods

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This study aimed to understand the influence of extruded microparticulated whey proteins (eMWPs) and process design in light ice cream processing by evaluating the microstructure and physicochemical properties. The inulin (T1), a commercial microparticulated whey protein (MWP) called simplesse (T2), a combination (T3), as well as eMWPs (as 50% volume of total particles): d50 < 3 µm (T4), and d50 > 5 µm (T5) were used as fat replacers. The first process design was pasteurization with subsequent homogenization (PH). The second process was homogenization with subsequent pasteurization (HP) for the production of ice cream (control, 12% fat, w/w; T1 to T5, 6% fat, w/w). The overrun of light ice cream treatments of PH was around 50%, except for T4 (61.82%), which was significantly higher (p < 0.01). On the other hand, the overrun of HP was around 40% for all treatments except T1. In both the PH and HP groups, the color intensities of treatments were statistically significant (p < 0.001). The melting behavior of light ice cream was also significantly different. The viscosity of all treatments was significant (p < 0.05) at a shear rate of 64.54 (1/s) for both cases of process design. A similar firmness in both the PH and HP groups was observed; however, the products with eMWPs were firmer compared to other light ice creams.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%