The effect of soy protein concentrate addition on the physical, chemical, and sensory properties of strawberry flavored ice cream

Dervisoglu M., Yazıcı F., Aydemir O.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.221, sa.3-4, ss.466-470, 2005 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 221 Sayı: 3-4
  • Basım Tarihi: 2005
  • Doi Numarası: 10.1007/s00217-005-1207-3
  • Dergi Adı: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.466-470
  • Anahtar Kelimeler: soy protein concentrate, strawberry flavor, ice cream, FORTIFICATION, YOGURTS, FAT
  • Ondokuz Mayıs Üniversitesi Adresli: Evet

Özet

The effect of soy protein concentrate (0, 1.5, 3, and 4.5%) on the physical, chemical, and sensory properties of strawberry flavored (0, 0.01 and 0.02%) ice cream samples was examined. All samples were analyzed for pH, titratable acidity, total solids, nitrogen, fat, ash, overrun, viscosity, meltdown, Hunter L-, a-, b- values, flavor, body and texture, and appearance. Substituting soy protein concentrate (SPC) in ice cream formula for non-fat dry milk (NFDM) positively influenced the nitrogen content, viscosity values, and melting and appearance properties of the ice cream samples while overrun values and flavor scores were negatively affected. SPC could be incorporated into the ice cream formula in the range of 1.5-3% devoid of significantly diminishing the physical, chemical, and sensory properties.