OPTIMIZATION OF LOW FAT ICE CREAM FORMULATION USING MICROBIAL TRANSGLUTAMINASE AND PROTEIN BASED FAT REPLACERS

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FARAJI KAFSHGARI SAMANEH; ALAMI MEHRAN; KHOMEIRI MORTEZA; MOTAMEDZADEGAN ALI; AKBARIAN MEYMAND MOHAMMAD JAVAD

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Journal: Research and Innovation in Food Science and Technology Year:2014 | Volume:3 | Issue:3 Page(s): 227-244

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Title

OPTIMIZATION OF LOW FAT ICE CREAM FORMULATION USING MICROBIAL TRANSGLUTAMINASE AND PROTEIN BASED FAT REPLACERS

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Keywords

LOW FAT ICE CREAMQ2

MICROBIAL TRANSGLUTAMINASEQ2

PROTEIN-BASED FAT REPLACERQ2

SOY PROTEIN ISOLATEQ2

WHEY PROTEIN CONCENTRATEQ1

Abstract

In this study WHEY PROTEIN CONCENTRATE (WPC) at levels (0.1and 4%), SOY PROTEIN ISOLATE (SPI) at levels (0.1and 2%) and MICROBIAL TRANSGLUTAMINASE (MTG) at levels (0.1and 2%) were used in LOW FAT ICE CREAM formulation (4% fat) and their effects were evaluated on the physicochemical and overall acceptance and their optimum amount was determined using response surface methodology. The amount of total solids in all samples was the same (34%).According to the results formulations containing WPC had higher viscosity and acidity but lower overrun, melting resistant and overall acceptance compared to the control sample (P<0.01). SPI resulted in greater viscosity and melting resistance but lower overrun and overall acceptance (P<0.01). MTG resulted in greater melting resistance, overrun and viscosity of the ice cream samples in comparison to control sample (P<0.01). But had no significant effects on overall acceptance and acidity (P>0.05). The result of optimization showed that the best levels of SPI, WPC and MTG were 0.06, 1.37 and 1.19 % respectively. Also in optimum levels, the amount of viscosity, melting resistance, overrun, acidity and overall acceptance were obtained 1700 cp, 52%, 49.54%, 28.5 dornik and 4.25, respectively.

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APA: Copy

FARAJI KAFSHGARI, SAMANEH, ALAMI, MEHRAN, KHOMEIRI, MORTEZA, MOTAMEDZADEGAN, ALI, & AKBARIAN MEYMAND, MOHAMMAD JAVAD. (2014). OPTIMIZATION OF LOW FAT ICE CREAM FORMULATION USING MICROBIAL TRANSGLUTAMINASE AND PROTEIN BASED FAT REPLACERS. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 3(3), 227-244. SID. https://sid.ir/paper/234035/en

Vancouver: Copy

FARAJI KAFSHGARI SAMANEH, ALAMI MEHRAN, KHOMEIRI MORTEZA, MOTAMEDZADEGAN ALI, AKBARIAN MEYMAND MOHAMMAD JAVAD. OPTIMIZATION OF LOW FAT ICE CREAM FORMULATION USING MICROBIAL TRANSGLUTAMINASE AND PROTEIN BASED FAT REPLACERS. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2014;3(3):227-244. Available from: https://sid.ir/paper/234035/en

IEEE: Copy

SAMANEH FARAJI KAFSHGARI, MEHRAN ALAMI, MORTEZA KHOMEIRI, ALI MOTAMEDZADEGAN, and MOHAMMAD JAVAD AKBARIAN MEYMAND, “OPTIMIZATION OF LOW FAT ICE CREAM FORMULATION USING MICROBIAL TRANSGLUTAMINASE AND PROTEIN BASED FAT REPLACERS,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 3, no. 3, pp. 227–244, 2014, [Online]. Available: https://sid.ir/paper/234035/en

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