Short communication: Effect of whey protein addition and transglutaminase treatment on the physical and sensory properties of reduced-fat ice cream

Journal of Dairy Science
Erfan DaneshHossein Jooyandeh

Abstract

The effects of whey protein addition and transglutaminase treatment, alone and in combination, on the physical and sensory properties of reduced-fat ice cream were investigated. Adding whey protein with or without enzyme treatment decreased melting rate, overrun, and hardness of the reduced-fat ice cream; however, the enzyme-treated sample had a higher melting rate and overrun and softer texture. Whey protein-fortified samples showed higher melting resistance, but lower overrun and firmer texture compared with the enzyme-treated sample without added whey protein. Whey protein addition with or without transglutaminase treatment caused an increase in apparent viscosity and a decrease in flow index of the reduced-fat ice cream; nevertheless, the flow behavior of full-fat sample was most similar to the enzyme-treated reduced-fat sample with no added whey protein. Descriptive sensory analyses showed that neither whey protein addition nor transglutaminase treatment significantly influenced the flavor and odor of reduced-fat ice cream, but they both noticeably improved the color and texture of the final product. The results of this study suggest that whey protein addition with transglutaminase treatment improves the physical and senso...Continue Reading

References

Jun 11, 1998·Journal of Dairy Science·R L OhmesH Heymann
Aug 31, 2002·Journal of Dairy Science·P R RugerK M Kasperson
Oct 31, 2002·Journal of Agricultural and Food Chemistry·Carline M J Brands, Martinus A J S van Boekel
Feb 10, 2004·Journal of Dairy Science·M R Muse, R W Hartel

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Citations

Jun 23, 2020·Food Science & Nutrition·Nameer Khairullah MohammedAnis Shobirin Meor Hussin

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