Effect of egg yolk substitution by sweet whey protein concentrate ( WPC ) , on physical properties of Gelato ice cream

@inproceedings{2010EffectOE,
  title={Effect of egg yolk substitution by sweet whey protein concentrate ( WPC ) , on physical properties of Gelato ice cream},
  author={},
  year={2010}
}
  • Published 2010
The aim of this research was to evaluate the changes in the Gelato ice cream properties at different levels of sweet whey protein concentrate (WPC) substitutions of egg yolk. Samples were made with two levels of egg yolk (4.5 and 9%). For each level one control sample with no WPC addition and four levels of WPC substitutions (20, 50, 80 and 100%) were made. Three replications of each treatment were performed. Samples were evaluated for mix viscosity, overrun and texture. Determinations of these… CONTINUE READING

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