Abstract
Soy protein hydrolysates (SPH) and their blends with xanthan gum (SPH/XG), produced via a combination of enzymatic hydrolysis and heat-shearing treatment, were used as fat replacers in the production of reduced fat ice cream. The physicochemical properties of soy protein isolate (SPI) and its hydrolysates with 1% (SPH1) and 5% degree of hydrolysis (SPH5) were characterized. The results suggested that enzymatic hydrolysis produced a lower average molecular weight (Mw), particle size, viscosity, and water holding capacity compared with SPI, but increased the solubility, oil holding capacity, and foaming capacity. The particle size of the SPH5/XG fat replacer was significantly reduced by enzymatic hydrolysis and heat-shearing treatment. In addition, the incorporation of XG could stabilize the composite system, as indicated by rheology measurement. The sensory properties of ice creams were correlated with the physicochemical measurements. The results illustrated that 50% fat-substituted ice cream with SPH5/XG (96:4) had an appearance, taste, and texture similar to that of 10% full fat ice cream, and the overall performance was acceptable among the low-fat ice cream samples. Therefore, SPH/XG treated by enzymatic hydrolysis and microparticulation is an alternative choice as a fat replacer in typical ice cream production.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
