Microstructure and Physicochemical Properties of Light Ice Cream: Effects of Extruded Microparticulated Whey Proteins and Process Design

Abstract

This study aimed to understand the influence of extruded microparticulated whey proteins (eMWPs) and process design in light ice cream processing by evaluating the microstructure and physicochemical properties. The inulin (T1), a commercial microparticulated whey protein (MWP) called simplesse (T2), a combination (T3), as well as eMWPs (as 50% volume of total particles): d50 < 3 µm (T4), and d50 > 5 µm (T5) were used as fat replacers. The first process design was pasteurization with subsequent homogenization (PH). The second process was homogenization with subsequent pasteurization (HP) for the production of ice cream (control, 12% fat, w/w; T1 to T5, 6% fat, w/w). The overrun of light ice cream treatments of PH was around 50%, except for T4 (61.82%), which was significantly higher (p < 0.01). On the other hand, the overrun of HP was around 40% for all treatments except T1. In both the PH and HP groups, the color intensities of treatments were statistically significant (p < 0.001). The melting behavior of light ice cream was also significantly different. The viscosity of all treatments was significant (p < 0.05) at a shear rate of 64.54 (1/s) for both cases of process design. A similar firmness in both the PH and HP groups was observed; however, the products with eMWPs were firmer compared to other light ice creams.

Defrosted products with preserved micro- and macrostructure

“…Липкость -количественная оценка ощущений, когда продукт зажат между зубами, а восстанавливаемая деформация и модуль упругости позволяют количественно оценить эластичность продукта [23]. В зависимости от дисперсности структурных элементов и их размеров, данные показатели будут либо органолептически приемлемыми, либо нет, что подтверждается рядом зарубежных статей, описывающих исследования текстуры мороженого [24,25]. Кристаллы льда в процессе размораживания плавятся, а при хранении подвергаются перекристаллизации [26], в результате чего такие показатели, как твердость, липкость, модуль упругости, жесткость, адгезионная сила и др., изменяются, снижая качество готового изделия [27].…”

The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized Whey

“…Whey protein isolate (90%) had the most significant effect on the structural and mechanical properties of whey ice cream mixes among the studied protein additives (soy protein isolate, micellar casein, whey protein concentrate and isolate) [ 15 ]. The introduction of whey protein ingredients into the composition of ice cream is appropriate not only for the purpose of expanding the range of protein-enriched products [ 16 , 17 ] but also to prevent excessive freezing of free water in mixes and ice cream during low-temperature processing [ 18 ]; to ensure the formation of finely dispersed air bubbles in the thickness of the product during freezing [ 19 , 20 ]; and to provide the product with attractive consumer characteristics by improving resistance to melting, overrun and taste [ 21 , 22 ].…”

“…Available scientific information on the influence of whey protein isolate on ice cream quality is characterized by certain contradictions, which are explained by the different degrees of its purification, the quality of the input raw materials and the chemical composition and technology of the selected type of ice cream [ 19 , 20 , 21 , 23 , 24 , 25 , 27 , 39 ].…”

Development and Characterization of a Functional Ice Cream from Sheep Milk Enriched with Microparticulated Whey Proteins, Inulin, Omega-3 Fatty Acids, and Bifidobacterium BB-12®

“…Moreover, a few interesting studies look at the valorization of some by-products from the sheep's milk cheesemaking process, such as whey and second cheese whey (referred to as scotta in Italian) concentrated by ultrafiltration (UF) and used as a base for ice cream production, from the perspective of sustainability and reducing environmental impact [8,17]. Following this line of research, a possible alternative to whey valorization is its transformation into microparticulated whey proteins (MWP), which can be used as an ingredient in the production of ice cream [18,19]. MWP can improve the texture of low-fat products and are also an interesting ingredient from a nutritional point of view, due to their low caloric load and the high biological value derived from WP [20,21].…”