Paper Information

Journal:   IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY   APRIL 2017 , Volume 14 , Number 62; Page(s) 191 To 200.
 
Paper: 

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.
 
* DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES
 
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.

 
Keyword(s): MICROBIAL TRANSGLUTAMINASE, SOY PROTEIN ISOLATE, LOW FAT ICE CREAM, PROTEIN-BASED FAT REPLACER, WHEY PROTEIN CONCENTRATE
 
References: 
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