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Development of an Acceptable “Ice Cream” Possessing a Reduced Sodium Content
Author(s) -
ADDESSO KEVIN M.,
KLEYN DICK H.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb13836.x
Subject(s) - ice cream , food science , chemistry , flavor , sodium , control sample , whey protein , total dissolved solids , sodium caseinate , chromatography , environmental science , organic chemistry , environmental engineering
Acceptable “ice cream” products possessing reduced sodium content were developed. Demineralized whey and demineralized whey protein concentrate were used individually and in various combinations to replace 15, 25, 50, 75, and 100% of the serum solids contributed by nonfat dry milk. Maximum reduction (63%) in sodium was achieved in one product containing 30.5 mg sodium/100g based upon comparison to a control containing 81.5 mg/100g. A descriptive product rating test was used to evaluate experimental products for appearance, flavor, body, texture, and acceptability. A student panel found all whey‐containing experimental products to be acceptable when compared to the control sample, a high quality vanilla ice cream containing nonfat dry milk solids as the only source of serum solids.