COMPARISON STUDY OF EGG YOLKS AND EGG ALTERNATIVES IN FRENCH VANILLA ICE CREAM

Abstract

ABSTRACT Egg alternatives may replace egg as a functional ingredient in French vanilla ice cream due to their functional and dietary benefits. These egg alternative ingredients include modified corn starch (MCS), whey protein concentrate (WPC) and soy protein isolate (SPI). The objective of this study was to compare the physical and sensory properties of several commercially available egg alternatives in a vanilla ice cream formulation. The SPI exhibited a significantly lower L value compared with the other egg alternatives, whereas the control exhibited a significantly higher b value compared with the other treatments. The apparent viscosity value of MCS was approximately 10‐fold greater than the other egg alternatives. There were no significant differences in appearance and mouth‐feel among the control, MCS or WPC treatments, whereas SPI exhibited a significantly lower mouth‐feel score compared with the other treatments. The control exhibited significantly higher flavor and acceptability scores compared with the other egg alternatives, whereas SPI treatment exhibited least desirable flavor and acceptability. Consumer panelists would purchase the control with the egg alternative formulations.PRACTICAL APPLICATIONSThe egg alternatives were used to replace egg as a functional ingredient in French vanilla ice cream production. These alternatives can deliver functionality at a lower cost and can be incorporated to produce a suitable ice cream.