THE EFFECT OF MICROBIAL TRANSGLUTAMINASE AND PROTEIN-BASED FAT REPLACERS ON THE PHYSICAL PROPERTIES OF LOW-FAT ICE CREAM

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FARAJI KAFSHGARI S.; ALAMI M.; KHOMEIRI M.; MOTAMEDZADEGAN A.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:62 Page(s): 191-200

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Title

THE EFFECT OF MICROBIAL TRANSGLUTAMINASE AND PROTEIN-BASED FAT REPLACERS ON THE PHYSICAL PROPERTIES OF LOW-FAT ICE CREAM

Author(s)

FARAJI KAFSHGARI S. | ALAMI M. | KHOMEIRI M. | MOTAMEDZADEGAN A. | Issue Writer Certificate

Keywords

MICROBIAL TRANSGLUTAMINASEQ2

SOY PROTEIN ISOLATEQ2

LOW FAT ICE CREAMQ2

PROTEIN-BASED FAT REPLACERQ1

WHEY PROTEIN CONCENTRATEQ1

Abstract

The present research work was aimed to evaluate the effects of WHEY PROTEIN CONCENTRATE (WPC) at different levels of 0, 2, and 4%, as a protein based fat replacer, SOY PROTEIN ISOLATE (SPI) (0, 1, and 2%) and MICROBIAL TRANSGLUTAMINASE (MTG) (0, 1, and 2%) on some physical properties of a low fat vanilla ice cream (4% fat). Electrophoresis pattern of ice cream proteins and effect of MTG on proteins were analyzed by SDS-PAGE. Total solids of all formulations was adjusted on 34%. Results showed that application of WPC in formulation of LOW FAT ICE CREAM significantly increased hardness and melting values, while SPI significantly (P<0.01) increased hardness and reduced melting value. MTG decreased hardness and melting of ice cream samples compared to the control (P<0.01). Results showed that application of MTG in LOW FAT ICE CREAM was more useful than the utilization of SPI and WPC in terms of hardness and melting properties.

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APA: Copy

FARAJI KAFSHGARI, S., ALAMI, M., KHOMEIRI, M., & MOTAMEDZADEGAN, A.. (2017). THE EFFECT OF MICROBIAL TRANSGLUTAMINASE AND PROTEIN-BASED FAT REPLACERS ON THE PHYSICAL PROPERTIES OF LOW-FAT ICE CREAM. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(62), 191-200. SID. https://sid.ir/paper/71963/en

Vancouver: Copy

FARAJI KAFSHGARI S., ALAMI M., KHOMEIRI M., MOTAMEDZADEGAN A.. THE EFFECT OF MICROBIAL TRANSGLUTAMINASE AND PROTEIN-BASED FAT REPLACERS ON THE PHYSICAL PROPERTIES OF LOW-FAT ICE CREAM. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(62):191-200. Available from: https://sid.ir/paper/71963/en

IEEE: Copy

S. FARAJI KAFSHGARI, M. ALAMI, M. KHOMEIRI, and A. MOTAMEDZADEGAN, “THE EFFECT OF MICROBIAL TRANSGLUTAMINASE AND PROTEIN-BASED FAT REPLACERS ON THE PHYSICAL PROPERTIES OF LOW-FAT ICE CREAM,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 62, pp. 191–200, 2017, [Online]. Available: https://sid.ir/paper/71963/en

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