Factors Influencing the Quality of Flaxseed Albumin Ice Cream and Its Evaluation

Abstract

Flaxseed meal extracted by cold pressing was degummed and defatted by enzyme to obtain flaxseed protein. The application of flaxseed protein in ice cream was studied. The factors influencing flax protein ice cream were flax protein, cream, skim milk powder and sucrose. The formula of flax protein ice cream was optimized by single factor and orthogonal experiments with sensory evaluation as index. The optimum formula was determined as follows: flax protein content 3%, skimmed milk powder content 13%,cream content 15%, and sucrose content 16%. The sensory score of flax protein ice cream was 95.32 ± 0.41,the expansion rate was 69.67% ± 0.91%, and the melting resistance was 5.28% ± 0.98%.

Keywords

• flaxseed protein
• ice cream
• swelling rate
• melting resistance
• sensory evaluation