USING WHEY PROTEIN ISOLATE AS A SUBSTITUTE OF MILK SOLID NOT FAT ON CHEMICAL AND PHYSICO-CHEMICAL PROPERTIES OF ICE CREAM
El-Zeini, H., El-Abd, M., Metwaly, F., Zeidan, M., Hassan, Y. (2016). USING WHEY PROTEIN ISOLATE AS A SUBSTITUTE OF MILK SOLID NOT FAT ON CHEMICAL AND PHYSICO-CHEMICAL PROPERTIES OF ICE CREAM. EKB Journal Management System, 7(2), 133-137. doi: 10.21608/jfds.2016.42822
Hoda M. El-Zeini; M. M. El-Abd; Fatma A. Metwaly; M. A. Zeidan; Y. F. Hassan. "USING WHEY PROTEIN ISOLATE AS A SUBSTITUTE OF MILK SOLID NOT FAT ON CHEMICAL AND PHYSICO-CHEMICAL PROPERTIES OF ICE CREAM". EKB Journal Management System, 7, 2, 2016, 133-137. doi: 10.21608/jfds.2016.42822
El-Zeini, H., El-Abd, M., Metwaly, F., Zeidan, M., Hassan, Y. (2016). 'USING WHEY PROTEIN ISOLATE AS A SUBSTITUTE OF MILK SOLID NOT FAT ON CHEMICAL AND PHYSICO-CHEMICAL PROPERTIES OF ICE CREAM', EKB Journal Management System, 7(2), pp. 133-137. doi: 10.21608/jfds.2016.42822
El-Zeini, H., El-Abd, M., Metwaly, F., Zeidan, M., Hassan, Y. USING WHEY PROTEIN ISOLATE AS A SUBSTITUTE OF MILK SOLID NOT FAT ON CHEMICAL AND PHYSICO-CHEMICAL PROPERTIES OF ICE CREAM. EKB Journal Management System, 2016; 7(2): 133-137. doi: 10.21608/jfds.2016.42822

USING WHEY PROTEIN ISOLATE AS A SUBSTITUTE OF MILK SOLID NOT FAT ON CHEMICAL AND PHYSICO-CHEMICAL PROPERTIES OF ICE CREAM

Journal of Food and Dairy Sciences
Article 8, Volume 7, Issue 2, February 2016, Page 133-137  XML PDF (406.33 K)
Document Type: Original Article
DOI: 10.21608/jfds.2016.42822
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Authors
Hoda M. El-Zeini1; M. M. El-Abd1; Fatma A. Metwaly1; M. A. Zeidan2; Y. F. Hassan2
1Dairy Science and Technology department. Faculty of agriculture. Cairo University. Cairo. Egypt
2Food Technology Research Institute, Agriculture Research Center, Giza, Egypt
Abstract
Effect of whey protein isolate (WPI) as a partial substitution of milk solids not fat (MSNF) in ice cream formula was investigated by replacing 1, 2, 3 and 4% of mix solid not fat. Mixes and resultant ice cream samples were evaluated for their chemical, physico-chemical, as well as the sensory quality attributes. There was no remarkable effect of adding WPI as partial substitution of skim milk powder (SMP) on total solids or fat percentages, while total protein, ash, and lactose content were significantly affected. Specific gravity was affected with the ratio of substitution in both mixes and resultant ice cream and therefore the weight per gallon and overrun percent was significantly changed in the samples. Also, freezing point of resultant ice cream was affected by implementing WPI in ice cream mix.
However, the ice cream became smoother and highly acceptable by replacing MSNF with WPI up to 3%. From the data obtained, it could be recommended that ice cream can be produced with high quality by substituting MSNF with WPI up to 3%.
Keywords
Ice cream; whey protein isolate (WPI); Skim milk powder (SMP)
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