Physical and Sensory Properties of Ice Cream as Influenced by Pulse Protein Concentrates

Abstract

Pulses are one of the cheapest sources for the extraction of protein concentrates which can be gainfully utilized for meeting protein needs of specific groups. Techniques for maximum extraction of Pulse protein concentrates were developed for red gram and Bengal gram by standardisation of process parameters involving alkaline extraction followed by isoelectric precipitation. Extraction conditions viz., flour: water ratio – 1:10, pH 9 and stirring time- 4 hours were employed for isolation of the pulse protein concentrates. The protein concentrates extracted from red gram and chickpea were incorporated in ice cream formulations at concentrations of 5 and 10%. The pulse protein concentrate incorporated ice cream at 5% level had a higher sensory score of 8.7 and 8.8 on the nine-point hedonic scale compared to ice cream enriched with 10% pulse protein concentrate (8.4 and 8.5/9.0). The pulse protein enriched ice cream had a high protein content of 11.76 g/100 g compared to 4.90 g/100 g in control. Pulse protein concentrates have a wide food application in designing speciality foods for different age groups and disease conditions. The PPC incorporated protein enriched ice cream would provide for nutritious ice cream having desirable sensory properties with commercialisation prospects.