Quality attributes of high protein ice cream prepared by incorporation of whey protein isolate

Abstract

Protein is an important nutrient and plays various vital functions in our body. Its deficiency has been related to different disorders and diseases. Considering the huge demand of ice cream, it was used in the present study for protein supplementation. Whey protein isolate was used for increasing the protein level of buffalo milk ice cream to 6 and 8 and 10%. Increasing the protein content decreased the flow behaviour index (from 0.86 to 0.57), increased the consistency coefficient (from 0.18 Pa.sn to 4.22 Pa.sn) of ice cream mix. With increasing the protein content from 4 to 10% (w/w), loss modulus (at 100 Hz) values increased from 10.9 to 34.3 Pa and the storage modulus (at 100 Hz) of mixes increased from 7.25 to 32.7 Pa. Ice cream samples had decreased overrun (from 94.9% to 33.9%), increased instrumental hardness (from 13.60 N to 47.66 N) and melting rate (0.24 to 0.74 g/mL) with increasing protein content. Particle size distribution revealed that control sample (4% protein) had distinct peaks of casein micelles, individual and clumps of fat globules, while no such distinct peaks were observed in case of experimental samples. Sensory attributes viz. meltdown score and body and texture score were decreased with an increase in the protein concentration.

Keywords

• Ice cream, Rheology, Particle size distribution, Meting profile, Whey protein isolate, High protein. Abbreviations: PDCAAS - Protein Digestibility Corrected Amino Acid Score
• DIAAS - Digestible Indispensable Amino Acid Score, SMP - Skim Milk Powder, WPI - Whey Protein Isolate, WPC – Whey Protein Concentrate, MPC – Milk Protein Concentrate