The use of whey protein extract for manufacture of a whipped frozen dairy dessert
Olga Musina,
Ali Rashidinejad,
Predrag Putnik,
Francisco J. Barba,
Alireza Abbaspourrad,
Ralf Greiner,
Shahin Roohinejad
Affiliations
Olga Musina
Siberian Research Institute of Cheese-Making, Department of Scientific Information Analyses, Barnaul, Russia
Ali Rashidinejad
Massey University, Massey Institute of Food Science and Technology, Palmerston North, New Zealand
Predrag Putnik
University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
Francisco J. Barba
Universitat de València, Faculty of Pharmacy, Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain
Alireza Abbaspourrad
Cornell University, Department of Food Science, Ithaca, NY 14853, United States
Ralf Greiner
Federal Research Institute of Nutrition and Food, Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Haid-und-Neu-Straße 9, 76131 Karlsruhe, Germany
Shahin Roohinejad
Department of Food Science and Nutrition, St. Paul, MN, 55108, USA
The aim of this work was to substantiate the use of whey protein extract (WPE), a by-product of dairy industry, combined with different berry purees in the formulation of a whipped frozen dairy dessert (WFDD). After freezing, the swelling ability of WPE decreased significantly while at higher temperatures of the dispersion medium, the degree of swelling increased. A mixture containing 55±2 % WPE and 45±2 % milk presented a homogeneous consistency while the further processing did not improve the structure of the mixture. Final formulations of WFDD containing different berry purees (i.e. 10 % black¬currant puree, 25 % cherry puree, or 30 % strawberry puree) were proposed for which the nutritional facts were calculated. Recommended shelf life of the developed desserts at -18 °C is suggested to be 20 days. Regulatory requirements and recommendations for the production of WFDD in an industrial scale were also developed. Recommended shelf life of the developed desserts at -18 °C is suggested to be 20 days. In conclusion, a WFDD was developed using WPE as a by-product of dairy industry.
