Цветовые характеристики мороженого при использовании концентратов и микропартикулятов сывороточных белков

Abstract

Ice cream is one of the most popular desserts all over the world because it possesses excellent sensory characteristics and is highly nutritional. Whey proteins can increase the biological value of ice cream. They are often used in non-fat dry milk powder to reduce its cost. However, whey proteins and casein differ in color. Therefore, replacing milk solids of non-fat proteins with whey proteins hay affect the color profile of the final product. The study registered the color changes in ice cream with different ratios of non-fat dry milk powder, microparticles, and whey protein concentrates. The spectrophotometric method made it possible to assess the key color characteristics, i.e., yellowness, whiteness, and overall color difference. Larger quantities of protein concentrates darkened the final product from 96 to 91.5. A mix of microparticles and whey protein concentrates had no effect on the color profile while each component applied on its own proved significant, as did some other variables. After replacing dry milk proteins, the whiteness index dropped to 85 whereas the yellowness index reached 18. The overall color difference showed that the consumer is likely to notice the replacement of dry milk powder with whey protein concentrates. However, the differences between samples with different ratios were either undetectable or insignificant. The obtained results can be used in qualitative tests to detect the presence of whey proteins in the ice cream protein composition.