Optimization of low fat ice cream formulation using microbial transglutaminase and protein based fat replacers

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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Bibliographic Details
Main Authors: Samaneh Faraji Kafshgari, Mehran Aalami, Morteza Khomeiri, Ali Moetamedzadegan, Mohammad Javad Akbarian Meymand
Format: Article
Language:fas
Published: Research Institute of Food Science and Technology 2014-10-01
Series:Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī
Subjects:
low fat ice cream
microbial transglutaminase
protein-based fat replacer
soy protein isolate
whey protein concentrate
Online Access:http://journals.rifst.ac.ir/article_67286_383f7e9adf77a293f4f4d985bc6f35d5.pdf

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