Corpus ID: 56147597

Effect of egg yolk substitution by sweet whey protein concentrate on some 1 Gelato ice cream physical properties over storage 2

  title={Effect of egg yolk substitution by sweet whey protein concentrate on some 1 Gelato ice cream physical properties over storage 2},
  author={M. S. A. E. Stathopoulos},
Changes in physical properties of Gelato vanilla ice cream over four weeks of storage 9 using different levels of sweet whey protein concentrate (WPC) substitutions of two levels of 10 egg yolk (4.5 and 9%) were studied. For each level, one control sample with no WPC addition 11 and four levels of WPC substitutions (three replications of each treatment) were made. 12 Determinations of texture, stability and colour were made during four weeks of storage. 13 Results showed a significant (P<0.05… Expand

Tables from this paper

Current interests towards lowering fat content in food products and producing healthier and safer foods, have convinced ice cream manufacturers to substitute milk fat in ice cream with eitherExpand
A review on Gelato: An Italian delicacy
Gelato is very popular in the western world and is gaining popularity in India as well. The consumption of low-fat products has been increasing in recent years due to potential health benefits andExpand


Effect of Milk Fat on the Sensory Properties of Chocolate Ice Cream
Nonfat (0.5%), low fat (4%), reduced fat (6%), and full fat (9%) chocolate ice creams were made. Whey protein and polydextrose were added as required so that all formulations contained the sameExpand
Emulsifying and Foaming Properties of Whey Protein Concentrates in the Presence of Some Carbohydrates
Carbohydrates (glucose, sucrose, fructose, starch and inulin) were added to whey protein concentrates at the ratios of 1, 2 and 3%. The emulsifying and foaming properties of WPC-carbohydrates modelExpand
Influence of Various Milk Protein Isolates on Ice Cream Emulsion Stability
The adsorption of protein to the fat globule surface in an emulsion such as ice cream mix has a large influence on the resulting emulsion stability and on the fat destabilization process that occursExpand
Effects of Fat Content on the Sensory Properties, Melting, Color, and Hardness of Ice Cream
Ice creams were prepared that varied only in the percentage of milk fat (0.1, 3, 7, or 10%) and the corresponding total solids. All mixes were formulated to have similar freezing points andExpand
High hydrostatic pressure modification of whey protein concentrate for improved functional properties.
The maintenance of protein solubility after HHP indicates that HHP-treated WPC might be appropriate for applications to food systems, showing promise for ice cream and whipping cream applications. Expand
Sensory and physical properties of a reduced-calorie frozen dessert system made with milk fat and sucrose substitutes.
Effects of milk fat and sucrose substitutes on selected physical and sensory properties of a frozen dessert system were evaluated by sensory and instrumental methods and no significant differences were noted for the sensory attributes of coldness, gumminess, and mouth coating. Expand
Sensory and physical properties of ice creams containing milk fat or fat replacers.
Compared with each substitute, milk fat significantly reduced the syrup, whey, and cooked milk flavors and increased the fresh milk and cream flavors of the ice cream. Expand
Correlation between colloidal properties of ice cream mix and ice cream
Abstract Ice cream mix was produced with a range of emulsifiers and concentrations. Ice cream mix properties were measured and correlated to ice cream properties. Protein load (mg m−2) in ice creamExpand
Effects of overrun on structural and physical characteristics of ice cream
Air is an important component in ice cream, affecting both physical properties and storage stability. The objective of this study was to measure the effects of air incorporation in ice cream, atExpand
Ice cream structural elements that affect melting rate and hardness.
Melting rate and hardness of each hardened ice cream was measured and correlated with the structural attributes by using analysis of variance and multiple linear regression, andFat destabilization, ice crystal size, and the consistency coefficient of the mix were found to affect the melting rate of ice cream. Expand