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Effect of egg yolk substitution by sweet whey protein isolate on texture, stability and colour of Gelato‐style vanilla ice cream
Author(s) -
ALFAIFI MOSA S,
STATHOPOULOS COSTAS E
Publication year - 2010
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2010.00609.x
Subject(s) - yolk , food science , whey protein isolate , texture (cosmology) , chemistry , whey protein , extraction (chemistry) , chromatography , artificial intelligence , computer science , image (mathematics)
Gelato samples were made with two levels of egg‐yolk (4.5 and 9%). For each level, samples were prepared with and without whey protein isolate (WPI). Texture and melting rates values were significantly ( P < 0.05 ) higher in 9% egg‐yolk samples over the storage period than in samples containing 4.5%. Increasing WPI led to a significant increase in hardness at both levels of egg‐yolk. Gelato with added WPI in 9% samples had slightly higher whiteness ( L ) and yellowness ( b ) values than 4.5% samples. A significant effect of fat content was observed in all physical properties measured. Results suggest that this approach can deliver functionality at a lower cost and can produce a good quality Gelato.