Abstract
High protein (10%) ice cream was developed at our lab using whey protein isolate. In comparison to conventional ice cream, it lacked severely in sensory attributes viz. flavour, meltdown and body and texture. Attempts were made to improve the quality attributes of high protein ice cream by increasing polysorbate 80 (PS80) level in the emulsifier blend (0.15%) from 0 to 100%. Increasing PS80 level resulted in significant (p < 0.05) decrease in consistency coefficient (0.85 ± 0.09 Pa sn at 0% PS80 to 0.52 ± 0.09 Pa sn at 100% PS80) and increase in loss modulus and storage modulus values. Particle size distribution revealed an increase in the mean size of fat globule clumps with increasing PS80 level (d90 4.03 μm at 0% PS80 to d90 6.72 μm at 100% PS80). Overrun and melting rate were decreased with increasing PS80. Instrumental hardness decreased when PS80 increased from 20 to 40%, however >40% PS80 led to higher hardness values. Sensory evaluation revealed that sample containing 40% PS80 in the emulsifier blend (0.06% w/w in ice cream mix) was most preferred by panelists. During storage period, high protein ice cream had lesser extent of changes in quality attributes and higher sensory acceptability than control.
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