Optimization of low fat ice cream formulation using microbial transglutaminase and protein based fat replacers
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 thephysicochemical and overall accept...
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| Format: | Article |
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Research Institute of Food Science and Technology
2014-10-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_67286_383f7e9adf77a293f4f4d985bc6f35d5.pdf |
| _version_ | 1818210640612818944 |
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| author | Samaneh Faraji Kafshgari Mehran Aalami Morteza Khomeiri Ali Moetamedzadegan Mohammad Javad Akbarian Meymand |
| author_facet | Samaneh Faraji Kafshgari Mehran Aalami Morteza Khomeiri Ali Moetamedzadegan Mohammad Javad Akbarian Meymand |
| author_sort | Samaneh Faraji Kafshgari |
| collection | DOAJ |
| description | 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 thephysicochemical 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 (<em>P</em><0.01). SPI resulted in greater viscosity and melting resistance but lower overrun and overall acceptance (<em>P</em><0.01). MTG resulted in greater melting resistance, overrun and viscosity of the ice cream samples in comparison to control sample (<em>P</em><0.01). But had no significant effects on overall acceptance and acidity (<em>P</em>>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. |
| first_indexed | 2024-12-12T05:19:49Z |
| format | Article |
| id | doaj.art-ec29e584a4384624911e5ebf830ea44e |
| institution | Directory Open Access Journal |
| issn | 2252-0937 2538-2357 |
| language | fas |
| last_indexed | 2024-12-12T05:19:49Z |
| publishDate | 2014-10-01 |
| publisher | Research Institute of Food Science and Technology |
| record_format | Article |
| series | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| spelling | doaj.art-ec29e584a4384624911e5ebf830ea44e2022-12-22T00:36:38ZfasResearch Institute of Food Science and TechnologyPizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī2252-09372538-23572014-10-013322724410.22101/jrifst.2014.10.23.33367286Optimization of low fat ice cream formulation using microbial transglutaminase and protein based fat replacersSamaneh Faraji Kafshgari0Mehran Aalami1Morteza Khomeiri2Ali Moetamedzadegan3Mohammad Javad Akbarian Meymand4MSc. Graduated Student, Department of Food Science and Technology, Agricultural Sciences and Natural Resource University of Gorgan, IranAssociate Professor, Department of Food Science and Technology, Agricultural Sciences and Natural Resource University of Gorgan , IranAssociate Professor, Department of Food Science and Technology, Agricultural Sciences and Natural Resource University of Gorgan , IranAssociate Professor, Department of Food Science and Technology, Agricultural Sciences and Natural Resource University of Sari , IranPhD. Student, Department of Food Microbiology, Malayer UniversityIn 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 thephysicochemical 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 (<em>P</em><0.01). SPI resulted in greater viscosity and melting resistance but lower overrun and overall acceptance (<em>P</em><0.01). MTG resulted in greater melting resistance, overrun and viscosity of the ice cream samples in comparison to control sample (<em>P</em><0.01). But had no significant effects on overall acceptance and acidity (<em>P</em>>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.http://journals.rifst.ac.ir/article_67286_383f7e9adf77a293f4f4d985bc6f35d5.pdflow fat ice creammicrobial transglutaminaseprotein-based fat replacersoy protein isolatewhey protein concentrate |
| spellingShingle | Samaneh Faraji Kafshgari Mehran Aalami Morteza Khomeiri Ali Moetamedzadegan Mohammad Javad Akbarian Meymand Optimization of low fat ice cream formulation using microbial transglutaminase and protein based fat replacers Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī low fat ice cream microbial transglutaminase protein-based fat replacer soy protein isolate whey protein concentrate |
| title | Optimization of low fat ice cream formulation using microbial transglutaminase and protein based fat replacers |
| title_full | Optimization of low fat ice cream formulation using microbial transglutaminase and protein based fat replacers |
| title_fullStr | Optimization of low fat ice cream formulation using microbial transglutaminase and protein based fat replacers |
| title_full_unstemmed | Optimization of low fat ice cream formulation using microbial transglutaminase and protein based fat replacers |
| title_short | Optimization of low fat ice cream formulation using microbial transglutaminase and protein based fat replacers |
| title_sort | optimization of low fat ice cream formulation using microbial transglutaminase and protein based fat replacers |
| topic | low fat ice cream microbial transglutaminase protein-based fat replacer soy protein isolate whey protein concentrate |
| url | http://journals.rifst.ac.ir/article_67286_383f7e9adf77a293f4f4d985bc6f35d5.pdf |
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