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2016 (published: 16.12.2016)
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Technology and composition of the high-protein mixture for ice cream
Nadtochii L.A. , Abdullaeva M.S., Lepeshkin A.I., Kuznetsova E.D., Predeina A.L., Yakovtchenko N.V.
The possibility of using the high-protein ingredients such as whey protein isolate and micellar casein with 85.5 and 95% mass fraction of protein as the main components of high-protein mix for ice cream is analyzed in the article. . High-quality dry ingredients by Ingredia S.A. (France) reconstituted by cow milk to get 18% mass fraction of protein 18% were used. The organoleptic analysis proved micellar casein having the color more usual for dairy products and higher gelling property compared to whey protein isolate. The high gelling property of the ingredient is sure to increase viscosity of the mix, thus reducing its use in the technological process in question. Eight variants of micellar casein and whey protein isolate ratios in ice-cream mixtures were analyzed. The optimum ratios of 15/85, 20/80 and 25/7 were chosen according to the organoleptic properties of samples. The comparative analysis of the mixes with mass fraction of protein from 18 to 26% at the temperature of 5 and 10°С was made to obtain the necessary viscosity index, resulted from freezing process limitations, and the greatest possible protein content in the mix. The ice cream mix sample with micellar casein and whey protein isolate ratio of 20/80 and mass fraction of protein from 24 to 26% was chosen. Biological value evaluationof proteinaceous component in the mix showed a surplus of irreplaceable amino acid content in the composition developed compared to usual ice cream mixes, their biological value being higher by 6%.
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Keywords: ice cream; high-protein mixture; mass fraction of protein; micellar casein; whey protein isolate; organoleptical properties; biological value; proteinaceous component
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