71A-55

S. Y. LIM¹, B. G. Swanson¹, P. P. Singh², and S. Clark¹. (1) Dept. of Food Science and Human Nutrition, Washington State Univ., 226 FSHN Bldg., PO Box 646376, Pullman, WA 99164-6376, (2) Dept. of Food Science and Toxicology, Univ. of Idaho, Box 442201, Moscow, ID 83844-2201

Whey Protein Concentrate (WPC) has many applications in the food industry, and previous research has shown that application of High Hydrostatic Pressure (HHP) can enhance viscosity, solubility, and foaming properties of whey proteins. Therefore, the objective of this study was to use HHP to improve functional properties of WPC, compared with commercial WPC 35 power, for ice cream applications. Fluid whey was ultrafiltered to make a WPC, and reconstituted to the same protein concentration as reconstituted commercial WPC 35 powder. Solutions of WPC were treated with 300, 400 MPa (0 and 15 min holding time) and 600 MPa (0 min holding time). After HHP, the solubility of the WPC was measured at both pH 4.6 and 7.0, using UDY and Bio-rad protein assay methods. Overrun and foam stability were measured after protein dispersions were whipped for 15 min. The protein solubility was higher at pH 7.0 than at pH 4.6, and was not significantly altered by HHP. The maintenance of solubility properties after HHP indicates that HHP-treated WPC should be appropriate for application in ice cream mix. Untreated WPC had the lowest percent overrun, while the highest percent for overrun was obtained in WPC treated at 300 MPa for 15 min. Additionally, HHP-treated WPC (300 MPa for 15 min and 600 MPa for 0 min) acquired higher overrun than commercial WPC 35. Untreated WPC had the lowest foam stability, while the highest foam stability was obtained in WPC treated at 400 MPa for 15 min. HHP treatment of 300 MPa for 0 min did not improve foam stability. Additionally, WPC treated at 300, 400 MPa for 15 min acquired higher foam stability than commercial WPC 35. HHP treatment was beneficial to enhance overrun and foam stability of WPC, showing promise for ice cream applications.

Session 71A, Dairy Foods: General
8:30 AM - 12:00 PM, Tuesday AM Room Hall I-2

2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana