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Technological and sensorial properties of liquid nitrogen ice cream enriched with protein from brewing waste (trub)
Author(s) -
Saraiva Bianka Rocha,
Silva Lucas Henrique Maldonado,
Anjo Fernando Antônio,
Vital Ana Carolina Pelaes,
Da Silva Jéssica Bassi,
Bruschi Marcos Luciano,
Matumoto Pintro Paula Toshimi
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14484
Subject(s) - ice cream , chemistry , food science , ingredient , brewing , chromatography , fermentation
Debittered trub (brewing waste) is an important source of protein source (70.26%). Trub and whey protein were used for 5% protein enrichment of ice cream frozen by liquid nitrogen. Three formulations were elaborated: ice cream standard (ICS), ice cream with whey protein (ICW) and ice cream with trub (ICT). Chemical composition, rheological properties, texture, overrun, melting rate, scanning electron microscopy and a sensorial test were performed. Results showed that ICT presented a higher viscosity, obtained on the upward curve up to 6.76 Pa s −1 , consistency index (22.96 (Pa s −1 ) n ), hysteresis area (140.40 mPa s −1 ) and hardness (31113.33 g) but a lower melting rate (0.38 g min −1 ), overrun (13.92%) and sensorial acceptability than the other formulations. The addition of trub debittered for protein enrichment improved ice cream properties and demonstrated that it could be used as a food ingredient.