Lowfat Ice Creams from Freeze-Concentrated Versus Heat-Concentrated Nonfat Milk Solids

Garcia, Rebeca; Marshall, R. T.; Heymann, Hildegarde

doi:10.3168/jds.s0022-0302(95)76861-8

Cited by 4 publications

(3 citation statements)

References 12 publications

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“…Pridiville et al (1999) tested hardness of ice cream with 4 selected fat contents and reported that full-fat ice cream was significantly harder than reduced-fat ice creams. Moreover, lowfat vanilla ice cream made from ice cream mix containing freeze-concentrated nonfat milk solids (NMS) was smoother in texture, firmer in body, and slower to melt than lowfat ice cream of equivalent composition but made from heat-concentrated skim milk or NMS because the proteins in the heatconcentrated NMS were denatured more during manufacture than the proteins in the freeze-concentrated NMS (Garcia et al, 1995). Because partially denatured proteins often exhibit substantial hydrophobic interactions, the structure of the continuous phase is strengthened, resulting in increased amounts of bound water (Harper and Mangino, 2007).…”

Section: Hardness Determination Of Lowfat Ice Creammentioning

confidence: 99%

High Hydrostatic Pressure Modification of Whey Protein Concentrate for Improved Body and Texture of Lowfat Ice Cream

Lim

Swanson

Ross

et al. 2008

Journal of Dairy Science

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Previous research demonstrated that application of high hydrostatic pressure (HHP), particularly at 300 MPa for 15 min, can enhance foaming properties of whey protein concentrate (WPC). The purpose of this research was to determine the practical impact of HHP-treated WPC on the body and texture of lowfat ice cream. Washington State University (WSU)-WPC was produced by ultrafiltration of fresh separated whey received from the WSU creamery. Commercial whey protein concentrate 35 (WPC 35) powder was reconstituted to equivalent total solids as WSU-WPC (8.23%). Three batches of lowfat ice cream mix were produced to contain WSU-WPC without HHP, WSU-WPC with HHP (300 MPa for 15 min), and WPC 35 without HHP. All lowfat ice cream mixes contained 10% WSU-WPC or WPC 35. Overrun and foam stability of ice cream mixes were determined after whipping for 15 min. Ice creams were produced using standard ice cream ingredients and processing. The hardness of ice creams was determined with a TA-XT2 texture analyzer. Sensory evaluation by balanced reference duo-trio test was carried out using 52 volunteers. The ice cream mix containing HHP-treated WSU-WPC exhibited the greatest overrun and foam stability, confirming the effect of HHP on foaming properties of whey proteins in a complex system. Ice cream containing HHP-treated WSU-WPC exhibited significantly greater hardness than ice cream produced with untreated WSU-WPC or WPC 35. Panelists were able to distinguish between ice cream containing HHP-treated WSU-WPC and ice cream containing untreated WPC 35. Improvements of overrun and foam stability were observed when HHP-treated whey protein was used at a concentration as low as 10% (wt/wt) in ice cream mix. The impact of HHP on the functional properties of whey proteins was more pronounced than the impact on sensory properties.

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Section: Hardness Determination Of Lowfat Ice Creammentioning

confidence: 99%

High Hydrostatic Pressure Modification of Whey Protein Concentrate for Improved Body and Texture of Lowfat Ice Cream

Lim

Swanson

Ross

et al. 2008

Journal of Dairy Science

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“…The amount of melted ice cream collected in the cup was weighed every 5 min over a period of 60 min. The slope of the line plotted for melted mass (g) against time (min) represented the melting rate of the ice cream samples (Gracia et al, 1995;Alvarez et al, 2005).…”

Section: Methodsmentioning

confidence: 99%

Application of Whey Protein Isolate Glycated with Rare Sugars to Ice Cream

Puangmanee

Hayakawa

Sun

et al. 2008

FSTR

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“…Lipolytic and Proteolytic bacterial count: was carried out as described by Chalmers (1962) Coliform bacteria: was determined according to the method described in the American public Health Association (A.P.H.A., 1960) Organoleptic properties of ice cream: The parameters evaluated were Flavour (50 points), body & texture (40 points), and melting quality (10 points) according by Fathi and Fatma (1999). Melting Resistance (Meltdown) %: was carried out according to Garcia, et al, (1995), Overrun calculation: According to Sommar, (1951), Rheological tests according to (Chandrasekhara et al, 1957) .in ice cream Curd tension: is determined by using the method of (Chandrasekhara et al, 1957).…”

Section: Methodsmentioning

confidence: 99%

Effect of total and partial replacing the Milk Powder Used in the Made of Ice Cream by the Whey Protein Concentrate and Soy flour on Product Quality.

Gomaa

Abdel-Aziz

Abdel-Salam

2017

Journal of Food and Dairy Sciences

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Ice-cream was made by partial substitution of skim milk powder (T1:75%skim milk powder: 25%whey protein concentrate,T2: 75%skim milk powder: 25%soy bean protein,T3:50%skim milk powder: 50%whey protein concentrate,T4: 50%skim milk powder: 50%soy bean protein,T5: 25%skim milk powder:75%whey protein concentrate,T6: 25%skim milk powder: 75%soy bean protein, and total substitution of skim milk powder in T7: 52.5% whey protein concentrate and T8: 52.5%soy bean protein) of each with whey protein concentrate or soy protein in 8 batches and control without addition. The result traded ice cream batches were chemically, microbiological and organoleptically analyses when fresh and after 30 days storage at -18˚ c. All treatments decreased in the activity PH values were deserved in all variants after 30 days. The same hand was also observed for the T.S., nitrogenous continents and fat contents. The highest overrun of 36% was detected in T5 and the lowest of 32% in T8. Organoleptic score of 91 was gained in the control, whereas the range of 87 -70 in all treatments compared with the control. The corresponding range of 83 -67 was detected after 30 days, compared with 83 in the control. On the other hand, It showed effect of adding the mastic gum on the organoleptic score of 91 was gained in the control, whereas the range of 76 -74 in all treatments compared with the control. The corresponding range of 71 -68 was detected after 30 days, compared with 83 in the control, in another direction. The milting point increased after 30days compared with the fresh products either at 30, 60 or 90 mints. All of the examined treatments were completely free from Staphylococcus aurous group and coliform either when fresh or during storage.

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Lowfat Ice Creams from Freeze-Concentrated Versus Heat-Concentrated Nonfat Milk Solids

Cited by 4 publications

References 12 publications

High Hydrostatic Pressure Modification of Whey Protein Concentrate for Improved Body and Texture of Lowfat Ice Cream

High Hydrostatic Pressure Modification of Whey Protein Concentrate for Improved Body and Texture of Lowfat Ice Cream

Application of Whey Protein Isolate Glycated with Rare Sugars to Ice Cream

Effect of total and partial replacing the Milk Powder Used in the Made of Ice Cream by the Whey Protein Concentrate and Soy flour on Product Quality.

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