71A-56 |
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M. R. PATEL1, R. J. Baer1, and M. R. Acharya2. (1) Dairy Science Dept., South Dakota State Univ., DM 301, Brookings, SD 57007, (2) Wells' Dairy, Inc., Research Scientist, Technical Center, 1st Street SW, Le Mars, IA 51031 Ice cream is one of the frozen desserts which are consumed at the highest level in the United States. A healthier product rich in protein is made for athletes and infants. Protein is believed to bind water and thereby reduce the ice crystal size in ice cream. We have identified two major protein sources: whey protein concentrate and milk protein concentrate. Our objective was to use protein sources to enhance nutritional value of the product and also eliminate the use of stabilizer. Normally, ice cream contains 3.9% protein; however, in this study we achieved a rise of 5.07%, 6.24%, and 7.41% protein by the addition of whey protein concentrate and milk protein concentrate, separately. Ice cream mixes were high-temperature, short-time pasteurized at 73 °C for 25 sec and homogenized at 175kgf/sqcm. Aging process was carried out at 5 ºC for overnight. Ice cream production was carried out in continuous freezer. Our results showed that ice crystal size has been reduced to 37.38µm for milk protein concentrate with 7.41% protein, and 37.49µm size for whey protein concentrate with 7.41% protein. Control ice cream was found to have 43.13µm size crystal size. Sensory evaluation was also carried out. Acidity, pH, fat, total solids, and viscosity measurement tests were carried out. Shrinkage problem in ice cream was found in milk protein concentrate levels at 6.24% and 7.41%. These results suggest that protein can bind water, and hence we can avoid the use of stabilizer in ice cream production. It is implicated that increase in protein content reduces the ice crystal size, thus giving a good mouthfeel.
Session 71A, Dairy Foods: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |