Volume 14, Issue 62 (2017)
FSCT 2017, 14(62): 200-191 |
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Faraji Kafshgari S, Alami M, Khomeiri M, Motamedzadegan A. The effect of microbial transglutaminase and protein-based fat replacers on the physical properties of low-fat ice cream. FSCT 2017; 14 (62) :200-191
URL: http://fsct.modares.ac.ir/article-7-8130-en.html
URL: http://fsct.modares.ac.ir/article-7-8130-en.html
Abstract: (4617 Views)
The present research work was aimed to evaluate the effects of whey protein concentrate (WPC) at different levels of 0, 2, and 4%, as a protein based fat replacer, soy protein isolate (SPI) (0, 1, and 2%) and microbial transglutaminase (MTG) (0, 1, and 2%) on some physical properties of a low fat vanilla ice cream (4% fat). Electrophoresis pattern of ice cream proteins and effect of MTG on proteins were analyzed by SDS-PAGE. Total solids of all formulations was adjusted on 34%. Results showed that application of WPC in formulation of low fat ice cream significantly increased hardness and melting values, while SPI significantly (P<0.01) increased hardness and reduced melting value. MTG decreased hardness and melting of ice cream samples compared to the control (P<0.01). Results showed that application of MTG in low fat ice cream was more useful than the utilization of SPI and WPC in terms of hardness and melting properties.
Keywords: Microbial transglutaminase, Soy protein isolate, Low fat ice cream, Protein-based fat replacer, Whey protein concentrate
Received: 2016/05/15 | Accepted: 2016/10/17 | Published: 2017/03/21
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