Texture evaluation of whey protein concentrate incorporated ice cream by Back Extrusion technique ( Vol-3,Issue-1,January - February 2018 )
Author: Hoda Mahmoud Mohamed El-Zeini, Abdel-Rahman Abdel-Atti Ali, Rezk Azab Awad, Yasser Farouk Hassan Abd El-Ghany
Keyword: Ice cream, Texture properties, Texture profile analysis, Whey protein concentrate.
Abstract: Back extrusion technique was employed to evaluated texture properties of partial substituted whey protein concentrate (WPC) with milk solids not fat (1, 2, 3 and 4%) in ice cream formula. There was no remarkable effect of adding WPC on total solids or fat %. Total protein increased, while ash, and lactose content were significantly decreased. Back-extrusion results represented a decrease in hardness values of resultant ice cream, while, during storage, there was a slight increase. Energy input values decreased by increasing substitution levels of WP. Although, energy output inversely correlated with substitution levels of WP it correlated with storage period indicating a strong structure for stored ice cream. Load at target deformation (50%) applied to the samples when fresh and after 14 days storage showing decreased values proportional to increasing substitution levels of WP. The resilience showed decreased ratio indicating more visco-elastic properties in fresh ice cream. The recovered height and deformation increased with increasing substitution levels of WP and storage period. Therefore, more sticking properties were obtained in resultant ice cream. Adhesive force decreased significantly with increasing substitution levels of WP and storage period. Adhesiveness values were significantly higher in all treatments than control. The texture of the ice cream became smoother by replacing milk solid not fat with WPC up to 3%. From the data obtained, it could be recommended that ice cream can be produced with high quality by substituting milk solid not fat with WPC up to 3%.
 Goff, H.D. and Hartel, R.W. (2013). Ice cream.. Pres springer, New York. pp. 453.
 López-Fandi˜no, R. (2006). Functional improvement of milk whey proteins induced by high hydrostatic pressure. Crit. Rev. Food Sci. Nutr., 46, 351-363.
 Pihalanto-Lepp, (2001). A. Bioactive peptides derived from bovine whey proteins: opioid and ACE-inhibitory peptides. Trends Food Sci. Technol., 11, 347-356.
 Saito, T.; Nakamura, T.; Kitazawa, H.; Kawai, Y. and Itoh. T. (2000). Isolation and structural analysis of antihypertensive peptides that exist naturally in Gouda cheese. J. Dairy. Sci., 83, 1434-1440.
 Patel, M.R, Baer R.J, Acharya M.R. (2006). Increasing the protein content in ice cream. J. Dairy Sci., 89, 1400-1406.
 Dahm, L. (2000). Diamond in the rough. The Cinderella story of whey protein ingredients. Dairy Field.133,20-27.
 Eisner, M.D.; Wildmoser, H. and Windhab, E.J. (2005). Air cell microstructuring in a high viscous ice cream matrix. Colloids and Surfaces A: Physicochemial and Engineering Aspects. 263, 390-39.9
 Osorio, F. A. and Steffe, J. F. (1987). “Back Extrusion of Power Law Fluids,” J. Texture Stud., 18, 43-63.
 Castilla O. S.; Calleros C. L.; Mandujano E. A.; Carter E.J. V. (2004). Microstructure and texture of yogurt as influenced by fat replacers. Int. Dairy J.14,151-159.
 Vargas M.; Chafer M.; Albors A.; Chiralt A.; Gonza´ lez-Martı´nez C. (2008). Physicochemical and sensory characteristics of yoghurt produced from mixtures of cows’ and goats’ milk. Int. Dairy J.18,1146-1152.
 Brennan C. and Tudorica C. (2008). Carbohydrate-based fat replacers in the modification of the rheological, textural and sensory quality of yoghurt: comparative study of the utilisation of barley beta-glucan, guar gum and inulin. Int. J. of Food Science and Tech. 43, 824-833.
 Sendra E.; Kuri V.; Fernandez-Lo´pez J.; Sayas-Barbera E.; Navarro C. and Perez-Alvarez J.A. (2010). Viscoelastic properties of orange fiber enriched yogurt as a function of fiber dose, size and thermal treatment. LWT-Food Science and Tech.43,708-714.
 Lejko D. N., ski D. Z., Ptaszek A. and Socha R. (2014). Textural properties of yogurts with green tea and Pu-erh tea additive. Int. J. of Food Science and Tech. 49, 1149-1158.
 Rawson H.L. and Marshall V.M. (1997). Effect of ropy strains of Lactobacillus delbrueckii ssp. And streptococcus thermophiles on rheology of stirred yoghurt. Int. J. of Food Sci. and Tech.32,213-220.
 Valerie M.; Marchall and Rawson, H. I. (1999). Effect of exopolysaccharide-producing strains of thermophilic lactic acid bacteria on the texture of stirred yoghurt. Int. J. of Food Sci., and Tech.34, 137-143.
 Pereira, R. B., Singh, H., Munro, P. A., and Luckman, M. S. (2003). Sensory and instrumental textural characteristics of acid milk gels. Int. Dairy J., 13, 655-667.
 Staffolo, M. D., Bertola, N., Martino, M., and Bevilacqua, y. A. (2004). Influence of dietary fiber addition on sensory and rheological properties of yogurt. Int. Dairy J.,14, 263-268.
 Patrignani, F., Iucci, L., Lanciotti, R., Vallicelli, M., Maina Mathara, J., Holzapfel, W. H., and Guerzoni M. E. (2007). Effect of high-pressure homogenization, nonfat milk solids, and milk fat on the technological performance of a functional strain for the production of probiotic fermented milks. J. of Dairy Sci.,90, 4513-4523.
 Ilicic M.D.; Milanovic S.D.; Caric M.D.; Vukic V.R. ; Kanuric K.G. ; Ranogajec M.I. and Hrnjez D.V. (2013). The effect of transglutaminase on rheology and texture of fermented milk products. J. of Texture Studies. 44, 160-168.
 Raju P. N. and Pal D. (2014). Effect of dietary fibers on physico-chemical, sensory and textural properties of Misti Dahi. J Food Sci Technol.,51,3124-3133.
 Piazza L.; Gigli J.; Rojas C.; Ballabio D.; Todeschini R. and Tripaldi P. (2009). Dairy cream response in instrumental texture evaluation processed by multivariate analysis. Chemometrics and Intelligent Laboratory Systems. 96,258-263.
 Nalesnik C.A.; Onwulata C.I.; Tunick M. H.;Phillips J. G. and Tomasula P.M. (2007). The effects of drying on the properties of extruded whey protein concentrates and isolates. J. of Food Eng. 80, 688-694.
 Sinelli N.; Barzaghi S.; Giardiana C.; and Cattaneo T.M.P. (2005). A preliminary study using Fourier transform near infrared spectroscopy to monitor the self-life of packed industrial ricotta cheese. J. Near spectrosc. 13, 293-300.
 Cooper H.R. and Watts T.A. (1981). Evaluations of Textural Characteristics Produced In Cottage Cheese Creamed with Selected Dressings. Can. Inst. Food Sei. Techno. J. 14, I, 29-35.
 Marconi E.; Ruggeri S.; Cappelloni M.; Leonardi D.; and Carnovale E. (2000). Physicochemical, Nutritional, and Microstructural Characteristics of Chickpeas (Cicer arietinum L.) and Common Beans (Phaseolus vulgaris L.) Following Microwave Cooking. J. Agric. Food Chem.,48, 5986-5994.
 Sikora M.; Kowalski S.;Tomasik , P. and, Sady M. (2007). Rheological and sensory properties of dessert sauces thickened by starch–xanthan gum combinations. J. of Food Eng. 79,1144-1151.
 Heinzerling C.I; Smit G. and Dransfield E. (2008). Modelling oral conditions and thickness perception of a starch product. Int. Dairy J. 18, 867-873.
 Alvarez M. D.; Fernandez C.; Solas M. T.; and Canet W. (2011). Viscoelasticity and microstructure of inulin-enriched mashed potatoes: Influence of freezing and cryoprotectants. J. of Food Eng.,102, 66-76.
 Afoakwa E. O.; Paterson A.; Fowler M. and Vieira J. (2009). Microstructure and mechanical properties related to particle size distribution and composition in dark chocolate. Int. J. of Food Science and Technology. 44, 111-119.
 Cevoli C.; Balestra F.; Ragni L.; and Fabbri A.. (2013). Rheological characterisation of selected food hydrocolloids by traditional and simplified techniques. Food Hydrocolloids. 33,142-150.
 Colombo A.; Edel Leo´ n A. and Ribotta P. D. (2011). Rheological and calorimetric properties of corn, wheat, and cassava starches and soybean protein concentrate composites. Starch/Sta¨rke. 63, 83-95 DOI 10.1002/star.201000095.
 AOAC. (2006). Official Methods of Analysis of the Association of Official Analytical Chemists 16th edn., published by the Association of Official Analytical Chemists. Arlington, Virginia, 2220 USA.
 Lawrance A.J. (1968). The determination of lactose in milk products. Aust. J. Dairy Tech., 23, 103-106.
 Divide C.L. (1977). Laboratory Guide in Dairy Chemistry Practical. Press Dairy Training and Research Institute, Univ. of Philippines, Los Banos. ; pp.69.
 Awad R.A, Metwally (2000). A.I. Evaluation of total milk proteinate as a milk solids source in ice cream manufacture. Annals Agric. Sci., Ain Shams Uaniv., Cairo., 45,2, 603-618.
 Suneeta P, Prajapati J.P, Patel A.M, Patel H.G, Solanky M.J. (2007). Studies on the effect of whey protein concentrate in development of low-fat ice cream. Journal of Food Science and Technology. ,44,6 586-590. Cited from FSTA abstracts, 2008-03-Pn0623.
 Parsons, J.G.; Dybing, S.T.; Coder, D.S.; Spurgeon, K.R. and Seas, S.W. (1985). Acceptability of ice cream made with processed whey and sodium caseinate. J. Dairy Sci.,68, 2880-2885.
Cite this Article: Show All (MLA | APA | Chicago | Harvard | IEEE | Bibtex)
|Total View: 49||Downloads: 25||Page No: 006-013|