Rheological and sensory properties of fat reduced vanilla ice creams containing milk protein concentrate (MPC)

Abstract

The purpose of this research was to evaluate the effect of various concentrations (0, 2, 4 and 6 %) of MPC on the physicochemical and sensory properties of low fat (2 %) and light (5 %) vanilla ice creams. The total solid (TS), pH, acidity, protein contents and caloric values of ice cream mixes were measured as well as their rheological behaviors and apparent viscosities. Sensory attributes including coldness, firmness, viscosity, smoothness, mouth coating, melting rate and overall acceptance (OA) were evaluated on final ice cream samples. The TS, pH and acidity values of the ice cream mixes were in the ranges of 29.01–36.64, 6.33–6.46 and 0.29–0.42 % respectively. By increasing the MPC content the pH and caloric values decreased whereas the TS, protein, acidity and consistency coefficient values increased. The rheological results showed that all samples had pseudoplastic behavior. Sensory analysis disclosed that by increasing the MPC content in both light and low fat ice creams the viscosity, mouth coating, smoothness, firmness and OA increased, while the coldness and melting rate decreased significantly. It could be concluded that using MPC in light and low fat ice creams could effectively increase their protein content, decrease their caloric values and improve their sensory attributes.