EFFECT OF WHEY PROTEIN CONCENTRATES ON PHYSICOCHEMICAL AND ORGANOLOPTIC PROPERTIES OF ICE CREAM

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

ASADINEJAD SH.; HABIBI NAJAFI M.B.; RAZAVI M.A.; NASIRI MAHALATI MAHDI

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Journal of Agricultural Sciences and Natural Resources Year:2005 | Volume:11 | Issue:4 Page(s): 95-105

Download Full-Text

Persian Verion

View:

1,759

Download:

Cites:

Information Journal Paper

Title

EFFECT OF WHEY PROTEIN CONCENTRATES ON PHYSICOCHEMICAL AND ORGANOLOPTIC PROPERTIES OF ICE CREAM

Author(s)

ASADINEJAD SH. | HABIBI NAJAFI M.B. | RAZAVI M.A. | NASIRI MAHALATI MAHDI | Issue Writer Certificate

Keywords

WHEY PROTEIN CONCENTRATE (WPC)Q4

CMC-WPCQ4

UF-WPCQ4

MILK SOLIDS NON FAT (MSNF)Q4

ICE CREAMQ4

Abstract

In this research, physicochemical and sensory properties of ICE CREAM by substitution of Milk Solids Non Fat (MSNF) with different levels of Whey Protein Concentrate (WPC) in ICE CREAM mix formulation were evaluated. Two kinds of WPC produced by two different methods, precipitation by carboxymethylcellulose (CMC-WPC) and concentration by ultrafiltration (UF-WPC), at three substitution levels of 0, 25 and 50, two kinds of stabilizer (salep and palsgard) and also two aging times (4 and 6 hours) were considered as research variables. All mixes were formulated to make an ICE CREAM containing fat 5%, MSNF 10%, sugar 18% and stabilizer 0.4%. Vanilla and rose water were added to all of the formulations to improve their taste and aroma. Physicochemical properties of different samples of ICE CREAM treated as above including overrun, melting resistance, viscosity, density and pH were measured and the results were analyzed as a factorial experiment in completely randomized design. Sensory properties of samples (taste, flavor, texture and total acceptance) were judged by 10 panelists in five points hedonic test scale and the results were compared with control ICE CREAM (without MSNF substitution). Data analysis showed that the kind of WPC had no effect on pH, density and sensory properties of ICE CREAM samples, but viscosity, overrun and melting resistance were significantly affected. Samples containing CMC-WPC had higher viscosity and melting resistance and lower overrun than samples containing UF-WPC. All of the physical and sensory properties (except aroma score) were significantly affected by different levels of WPC substitute. In comparison with control formulation, overrun, melting resistance, pH and all of the sensory properties points (except aroma score) were decreased and viscosity and density were increased as the level of WPC replacement was increased. Decrease in sensory properties scores was not significant at 25% replacement level, but it became significant at 50% replacement level.

Cites

No record.

References

تاثیر آب پنیر شیرین بر ویژگی های بستنی شیری نرم

Cite

APA: Copy

ASADINEJAD, SH., HABIBI NAJAFI, M.B., RAZAVI, M.A., & NASIRI MAHALATI, MAHDI. (2005). EFFECT OF WHEY PROTEIN CONCENTRATES ON PHYSICOCHEMICAL AND ORGANOLOPTIC PROPERTIES OF ICE CREAM. JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES, 11(4), 95-105. SID. https://sid.ir/paper/8992/en

Vancouver: Copy

ASADINEJAD SH., HABIBI NAJAFI M.B., RAZAVI M.A., NASIRI MAHALATI MAHDI. EFFECT OF WHEY PROTEIN CONCENTRATES ON PHYSICOCHEMICAL AND ORGANOLOPTIC PROPERTIES OF ICE CREAM. JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES[Internet]. 2005;11(4):95-105. Available from: https://sid.ir/paper/8992/en

IEEE: Copy

SH. ASADINEJAD, M.B. HABIBI NAJAFI, M.A. RAZAVI, and MAHDI NASIRI MAHALATI, “EFFECT OF WHEY PROTEIN CONCENTRATES ON PHYSICOCHEMICAL AND ORGANOLOPTIC PROPERTIES OF ICE CREAM,” JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES, vol. 11, no. 4, pp. 95–105, 2005, [Online]. Available: https://sid.ir/paper/8992/en

Related Journal Papers