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

Moneir El Abd M,El Zeini Hoda M

doi:10.4172/2157-7110.1000546

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%.

Highlights

Ice cream is a complex colloidal food that composes of four distinct phases: a continuous serum phase known as a matrix, and three distinct dispersed phases corresponding to fat droplets, ice crystals and air cells [1]
Nutritional and functional properties can be enhanced by incorporating Whey protein concentrate as ingredient contains biologically active proteins as a substitute of the skimmed milk powder at 10, 20, 30 and 40 per cent levels in the ice cream preparation
The Whey protein concentrate (WPC) incorporated ice cream samples improved the melting quality of ice cream with adding WPC up to 3%

Summary

Introduction

Ice cream is a complex colloidal food that composes of four distinct phases: a continuous serum phase known as a matrix, and three distinct dispersed phases corresponding to fat droplets, ice crystals and air cells [1]. Whey protein concentrate (WPC), a by-product from cheese production, is used in ice cream production to develop a better quality. Because of its good water binding property, WPC delays development of coarseness and increases ice cream mix viscosity. The presence of WPC in ice cream could enhance fine dispersion of air cells and lower the ice crystal size in ice cream owing to its foaming property. WPC lowers surface tension, stabilizes the fat emulsion, controls fat destabilization and enhances partial coalescence due to the emulsifying properties of protein [2]. Patel et al [3] study the effect of adding WPC to vanilla ice cream and found that WPC could improve physical properties and sensory quality of ice cream by resisting changes in ice cream during storage, enhancing its nutritional value, and increasing consumers’ acceptance

Objectives

Methods

Results

Conclusion