Using Whey Protein Isolate as a Substitute of Milk Solid Not Fat on Chemical and Physico-Chemical Properties of Ice Cream

El-Zeini, Hoda M.; El-Abd, M. M.; Metwaly, Fatma A.; Zeidan, M. A.; Hassan, Yunusa

doi:10.21608/jfds.2016.42822

Cited by 5 publications

(5 citation statements)

References 14 publications

(19 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Akalin et al (2008) reported that the addition of 4% whey protein isolate increased the hardness of low-fat ice creams. El-Zeini et al (2016) observed a decrease in the melting velocity in ice cream due to the substitution of skim milk powder with whey protein isolate powder at 4%. Nevertheless, in our study, RW ice creams had similar overall liking to the commercial sample and higher (P < 0.05) scores for this parameter compared with 100% WM.…”

Section: Sensory Analysismentioning

confidence: 97%

“…Furthermore, each level and type of dairy by-product will determine different effects on the final product due mainly to specific interactions with the other food ingredients (Morin et al, 2006;Bald et al, 2014;Cortellino and Rizzolo, 2018). Nevertheless, previous studies already reported a decrease in the melting velocity of ice cream with the addition of 4% whey protein isolate in substitution for skim milk (El-Zeini et al, 2016), an increase of chocolate flavor perception in dairy beverage due to the addition of 15 and 45% cheese whey (da Silveira et al, 2015), as well as an increase of percep- tion of sweetness and orange flavor athletic drink with the addition of 66.67% cottage cheese whey (Crippen and Jeon, 1984). Principal Component Analysis and Partial Least Squares Regression.…”

Section: Sensory Analysismentioning

confidence: 99%

See 1 more Smart Citation

Effect of dairy by-products as milk replacers on quality attributes of ice cream

Meneses

Silva

Monteiro

et al. 2020

Journal of Dairy Science

View full text Add to dashboard Cite

The aim of this study was to evaluate the effect of ricotta whey (RW), cheese whey (CW), and butter whey (BUW) as replacers of whole milk (WM) at different ratios (0:100, 25:75, 50:50, 75:25, and 100:0) in the physicochemical and sensory qualities of ice cream. All formulations, including a commercial sample used as reference, were analyzed for nutritional composition, energy value, pH, titratable acidity (TA), melting behavior, desorption index, instrumental color properties, instrumental hardness, and consumer sensory testing. Overall, the addition of RW, CW, and BUW increased the moisture content, TA, melting rate, and redness (a*) and yellowness (b*) values but decreased the pH, lightness (L*) value, energy value, levels of ash, protein, lipid, and carbohydrate. As exception, CW did not influence the TA, and BUW resulted in lower lipid reduction and in lower hardness changes, and it did not affect the content of ash, protein, and a* and b* values of ice creams. Any ice cream formulation had dietary fibers and a desorption index. Ricotta whey and CW at all ratios and BUW at 25% did not affect overall liking compared with the commercial sample, whereas purchase intention was only decreased by the addition of BUW from 50 to 100%. Ricotta whey at 75 and 100% decreased melting velocity and creaminess, and BUW at 50, 75, and 100% increased hardness, TA, and cream flavor but decreased creaminess, which contributed negatively to overall liking. Therefore, the evaluated dairy by-products, especially RW and CW, have great potential for replacing milk in ice creams.

show abstract

Section: Sensory Analysismentioning

confidence: 97%

Section: Sensory Analysismentioning

confidence: 99%

Effect of dairy by-products as milk replacers on quality attributes of ice cream

Meneses

Silva

Monteiro

et al. 2020

Journal of Dairy Science

View full text Add to dashboard Cite

show abstract

“…Additionally, camel milk fat contains higher content of cholesterol (34.5 mg/100g) than that of bovine milk (25.63 mg/100g) (Nahar et al, 2016). The size of camel milk fat globules is about 2.99 µm, which was smaller than the buffalo and cow milk fat globules 8.7 µm, while similar to the goat milk 3.19 µm; these unique features contributed to the white color of camel milk (Al Kanhal, 2010;El-Zeini, 2006). Camel milk is naturally whiter than cow's milk.…”

Section: Chemical Composition Of Camel Milkmentioning

confidence: 99%

A Review on Camel Milk Composition, Techno-Functional Properties and Processing Constraints

Arain,

Salman,

Ali

et al. 2024

Food Sci Anim Resour

View full text Add to dashboard Cite

Camel milk plays a critical role in the diet of peoples belongs to the semi-arid and arid regions. Since prehistoric times, camel milk marketing was limited due to lacking the processing facilities in the camel-rearing areas, nomads practiced the self-consumption of raw and fermented camel milk. A better understanding of the techno-functional properties of camel milk is required for product improvement to address market and customer needs. Despite the superior nutraceutical and health promoting potential, limited camel dairy products are available compared to other bovines. It is a challenging impetus for the dairy industry to provide diversified camel dairy products to consumers with superior nutritional and functional qualities. The physicochemical behavior and characteristics of camel milk is different than the bovine milk, which poses processing and technological challenges. Traditionally camel milk is only processed into various fermented and non-fermented products; however, the production of commercially important dairy products (cheese, butter, yogurt, and milk powder) from camel milk still needs to be processed successfully. Therefore, the industrial processing and transformation of camel milk into various products, including fermented dairy products, pasteurized milk, milk powder, cheese, and other products, require the development of new technologies based on applied research. This review highlights camel milk’s processing constraints and techno-functional properties while presenting the challenges associated with processing the milk into various dairy products. Future research directions to improve product quality have also been discussed.

show abstract

“…Moreover, these same authors reported that 100% of whole milk's replacement by 100% cheese whey only resulted in higher JAR for cream color and sweetness, while butter whey ranging from 25% to 100% led to higher JAR for cream aroma and cream flavor. El-Zeini et al [35] observed that 4% whey protein isolate in replacement to skimmed milk decreased ice cream's melting velocity. Silveira et al [36] found an increased perception of chocolate flavor by adding 15% and 45% cheese whey in the dairy beverage.…”

Section: Just-about-right (Jar) and Penalty Analysismentioning

confidence: 99%

Sensory Characteristics of Dairy By-Products as Potential Milk Replacers in Ice Cream

et al. 2021

View full text Add to dashboard Cite

Novel strategies for wheys application, decreasing its negative environmental impact, represent a challenge for dairy industries. The use of wheys as replacers may lead to adverse sensory quality changes in conventional dairy products. This study aimed to investigate the sensory effects of the use of ricotta whey (RW), cheese whey (CW), and butter whey (BW) in replacement to whole milk (WM) at different ratios (0:100%, 25:75%, 50:50%, 75:25%, and 100:0%, w/w) in chocolate ice creams. All formulations, including a commercial sample used as a reference, were analyzed for overall liking, purchase intention, just-about-right (JAR), and survival analysis. RW, CW, and BW up to 75%, 100%, and 25% did not affect (p > 0.05) the overall liking, respectively. Purchase intention was only decreased (p < 0.05) by BW at 50%, 75%, and 100% compared to a commercial sample. Considering data from PCA and PLSR associated with hedonic scores and penalty analysis, the main adverse sensory effects on overall liking were: increased perception (p < 0.05) of chocolate flavor by RW, CW, and BW, melting velocity by RW, sweetness by CW and BW, and chocolate aroma by BW. Survival analysis indicated that BW could be added up to a maximum of 84.15%, while no rejection was detected for RW and CW. Based on results, RW, CW, and BW represent potential milk replacers to be used by the dairy industry, decreasing the environmental impact of these dairy by-products.

show abstract

Using Whey Protein Isolate as a Substitute of Milk Solid Not Fat on Chemical and Physico-Chemical Properties of Ice Cream

Cited by 5 publications

References 14 publications

Effect of dairy by-products as milk replacers on quality attributes of ice cream

Effect of dairy by-products as milk replacers on quality attributes of ice cream

A Review on Camel Milk Composition, Techno-Functional Properties and Processing Constraints

Sensory Characteristics of Dairy By-Products as Potential Milk Replacers in Ice Cream

Contact Info

Product

Resources

About