Physical and Sensory Properties of Ice Cream as Influenced by Pulse Protein Concentrates

Abstract

Pulses are one of the cheapest sources for the extraction of protein concentrates which can be gainfully utilized for meeting protein needs of specific groups. Techniques for maximum extraction of Pulse protein concentrates were developed for red gram and Bengal gram by standardisation of process parameters involving alkaline extraction followed by isoelectric precipitation. Extraction conditions viz., flour: water ratio – 1:10, pH 9 and stirring time- 4 hours were employed for isolation of the pulse protein concentrates. The protein concentrates extracted from red gram and chickpea were incorporated in ice cream formulations at concentrations of 5 and 10%. The pulse protein concentrate incorporated ice cream at 5% level had a higher sensory score of 8.7 and 8.8 on the nine-point hedonic scale compared to ice cream enriched with 10% pulse protein concentrate (8.4 and 8.5/9.0). The pulse protein enriched ice cream had a high protein content of 11.76 g/100 g compared to 4.90 g/100 g in control. Pulse protein concentrates have a wide food application in designing speciality foods for different age groups and disease conditions. The PPC incorporated protein enriched ice cream would provide for nutritious ice cream having desirable sensory properties with commercialisation prospects.

A novel functional reduced fat ice cream produced with pea protein isolate instead of milk powder

“…Sivasankari et al. (2019) reported that, as the proportion of chickpea and pea protein increased, the pH values of ice creams increased. A positive correlation was found between the pea protein isolate and the protein contents of the samples.…”

“…Similar results obtained byAkesowan (2009) in ice cream with soybean protein isolate. a* and b* values of the samples increased with the increase of pea protein isolate due to its greenish brown color (p < .05) Sivasankari et al (2019). reported that with the increase in pulses protein concentration, the a* and b* values of ice creams increased.…”

“…powder Sivasankari et al (2019). also found that depending on the rate of chickpea protein, the protein values of ice creams are 2.5-3 times higher than the control sample.…”

“…While pH values of samples E (100% pea protein isolate) and F (100% pea protein isolate) are higher than the other samples, the titratable acidity of them was found lower the other samples because of the high pH value of pea protein isolate. Sivasankari et al (2019) reported that, as the proportion of chickpea and pea protein increased, the pH values of ice creams increased. A positive correlation was found between the pea protein isolate and the protein contents of the samples.…”

“…Ice cream is the best-favored dairy product are liked by people of all age groups around the World, whereas the commercial ice cream available is generally poor in natural antioxidants like vitamin C, natural pigments, and polyphenols. To increase the nutritional value of ice cream in the last two decades, researches have been conducted on the production of ice cream containing natural antioxidants, natural pigments, vitamins, low-fat, and free from synthetic additives such as fruit and vegetables (Hassan & Barakat, 2018), probiotics (Aboulfazli et al, 2016), vegetable milk (Goral et al, 2018), and vegetable proteins (Al et al, 2020;Chen et al, 2019;Sivasankari et al, 2019;Yazdi et al, 2020).…”