Effect of Protein Concentrates and Isolates on the Rheological, Structural, Thermal and Sensory Properties of Ice Cream
Antonina Anatolievna Tvorogova1
, Igor Alexeyevich Gurskiy1*, Tatyana Vladimirovna Shobanova1, Igor Timofeyevich Smykov2
1All-Russian Scientific Research Institute of Refrigeration Industry – branch of V.M. Gorbatov Federal Research Center for Food Systems, Moscow, Russian Federation.
2All-Russian Scientific Research Institute of Butter- and Cheesemaking – branch of V.M. Gorbatov Federal Research Center for Food Systems, Uglich, Russian Federation.
Corresponding Author E-mail: iixrug@yandex.ru
Abstract:
The possibility of using protein concentrates and isolates instead of milk solids-not-fat (MSNF) in the production of ice cream with a high mass fraction of milk fat (12%) and increased mass fraction of protein was investigated and justified in this article. The ice cream samples with use of milk protein concentrates (MPC), whey protein concentrates (WPC), milk protein isolates (MPI) and native whey protein isolates (NWPI) were made according to classical technology. Ice cream samples were analyzed by their quality indices. Viscosity and texture of samples were studied by the rheological methods; the overrun was calculated. The microstructural properties, such as dispersion of ice crystals and air bubbles were investigated by the light microscopy. The sensorial properties were analyzed by 6 certified panelists. The reduction in viscosity by 9-74% with use of MPC, WPC and MPI and the increase by 96% with use of NWPI were noted. It was found that replacement of MSNF reduced the overrun by 36-67%. Study of microstructure showed that with use of protein isolates, mean size of ice crystals was reduced and with use of protein concentrates was increased. The increasing in mean size of air bubbles with use of NWPI was established. The studied textural parameters were increased with use MPC and MPI. The hardness and adhesiveness with use of NWPI were increased. The sensorial properties of samples with replacement of MSNF were not worse than with use of MSNF. It has been established that the replacement of MSNF with concentrates and isolates of milk and whey proteins can be an effective way to increasing the protein content in ice cream while maintaining or improving its sensory properties.
Keywords:
Hardness; Ice cream; Protein concentrates; Protein isolates; Structure; Viscosity
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