Effect of plant proteins on the physical and thermal properties of dairy-free frozen dessert mix

Abstract

Protein composition contributes greatly to the physical characteristics of the frozen dessert (i.e., ice cream) mix that is before freezing and whipping. Hence, the objective of this study was to assess the effects of types of protein on the physical and thermal properties of dairy free frozen dessert mix. Results indicated that creaming stability was significantly increased for frozen dessert mixes containing soy, pea, and brown rice protein compared to the frozen dessert mix with milk protein; however, the adsorbed protein concentration was lower for the former mixes. All the samples exhibited shear thinning behavior, with the frozen dessert mixes containing soy, pea, and brown rice protein being more viscous (247.17, 301.10, and 119.10 mPa·s, respectively) than those of milk protein (74.71 mPa·s). Concerning crystallization behavior, soy, pea, and brown rice proteins showed higher crystallization enthalpy (-52.12, -41.72, and -39.54 J/g, respectively) than milk protein (-38.92 J/g), indicating enhanced crystalline fat content. These findings reveal that soy, pea, and brown rice protein can be potential alternatives to milk protein for dairy- free frozen desserts application.

Keywords

• Dairy-free
• Frozen dessert
• Milk protein
• Soy protein
• Pea protein
• Brown rice protein