Technological and sensorial properties of liquid nitrogen ice cream enriched with protein from brewing waste (trub)

• Published in: International journal of food science & technology Vol. 55; no. 5; pp. 1962 - 1970
• Main Authors: Saraiva, Bianka Rocha, Silva, Lucas Henrique Maldonado, Anjo, Fernando Antônio, Vital, Ana Carolina Pelaes, Da Silva, Jéssica Bassi, Bruschi, Marcos Luciano, Matumoto Pintro, Paula Toshimi
• Format: Journal Article
• Language: English
• Published: Oxford Wiley Subscription Services, Inc 01-05-2020
• Subjects: Breweries; Brewing; Chemical composition; Dairy product; Dairy products; Enrichment; Ice cream; Liquid nitrogen; Melting; Nitrogen; Properties (attributes); protein enrichment; Protein sources; Proteins; Rheological properties; Scanning electron microscopy; Sensory properties; trub; waste reuse; Whey; Whey protein
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.14484

Debittered trub (brewing waste) is an important source of protein source (70.26%). Trub and whey protein were used for 5% protein enrichment of ice cream frozen by liquid nitrogen. Three formulations were elaborated: ice cream standard (ICS), ice cream with whey protein (ICW) and ice cream with trub (ICT). Chemical composition, rheological properties, texture, overrun, melting rate, scanning electron microscopy and a sensorial test were performed. Results showed that ICT presented a higher viscosity, obtained on the upward curve up to 6.76 Pa s−1, consistency index (22.96 (Pa s−1)n), hysteresis area (140.40 mPa s−1) and hardness (31113.33 g) but a lower melting rate (0.38 g min−1), overrun (13.92%) and sensorial acceptability than the other formulations. The addition of trub debittered for protein enrichment improved ice cream properties and demonstrated that it could be used as a food ingredient.
Influence of trub addition in ice cream structure.