effect of soy protein concentrate addition on the physical, chemical, and sensory properties of strawberry flavored ice cream

• Published in: European food research & technology Vol. 221; no. 3-4; pp. 466 - 470
• Main Authors: Dervisoglu, M, Yazici, F, Aydemir, O
• Format: Journal Article
• Language: English
• Published: Heidelberg Springer 01-08-2005; Berlin Springer Nature B.V
• Subjects: Acidity; Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts; ash content; Biological and medical sciences; color; Dairy products; dried milk; flavor; Flavors; food additives; Food industries; food quality; Food science; Fragaria; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Ice cream; ingredients; lipid content; melting; Milk; milk substitutes; Nitrogen; nitrogen content; plant protein concentrates; Proteins; Sensory evaluation; Sensory properties; skim milk; Soy products; soy protein; strawberries; texture; titratable acidity; total solids; Viscosity; Soy protein concentrate; Addition; Fragaria; Fruit; Rosaceae; Dairy product; Flavor; Soy protein; Strawberry flavor; Dicotyledones; Strawberry; Angiospermae; Spermatophyta; Concentrate; Chemical properties; Ice cream
• ISSN: 1438-2377; 1438-2385
• DOI: 10.1007/s00217-005-1207-3

The effect of soy protein concentrate (0, 1.5, 3, and 4.5%) on the physical, chemical, and sensory properties of strawberry flavored (0, 0.01 and 0.02%) ice cream samples was examined. All samples were analyzed for pH, titratable acidity, total solids, nitrogen, fat, ash, overrun, viscosity, meltdown, Hunter L-, a-, b- values, flavor, body and texture, and appearance. Substituting soy protein concentrate (SPC) in ice cream formula for non-fat dry milk (NFDM) positively influenced the nitrogen content, viscosity values, and melting and appearance properties of the ice cream samples while overrun values and flavor scores were negatively affected. SPC could be incorporated into the ice cream formula in the range of 1.5–3% devoid of significantly diminishing the physical, chemical, and sensory properties.