Homa Mahpour; Toktam Mostaghim; Shahla Shahriari
Abstract
Introduction: Dairy products fortification especially ice cream is one of the most important goals and priorities of today's humanbeing to produce health food products. Protein isolate is one of the compounds used to produce health products.The aim of this study was to produce ice cream with new features ...
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Introduction: Dairy products fortification especially ice cream is one of the most important goals and priorities of today's humanbeing to produce health food products. Protein isolate is one of the compounds used to produce health products.The aim of this study was to produce ice cream with new features based on a functional material by partially replacing dry matter with wheat germ protein isolate. Materials and Methods: In present research wheat germ protein isolate with 1%, 3% and 5% was extracted and added to ice cream. In the first step, protein isolate was evaluated by tests of moisture content, fat percentage, acid insoluble ash, particle size and flour grain size. In the next step, protein isolate of wheat germ by 1, 3 and 5 percent was added to ice cream mix and its effects on rheological and texture properties, color, physico-chemical and sensory parameters of ice cream were evaluated. Results and discussion: The results showed that the moisture, fat and acid insoluble ash of protein isolate were 8.41±0.42, 11.34±0.44 and 3.57±0.23 respectively. The particle size and flour grain size was 282±0.01. Laboratory data showed that by increasing protein isolate replacement, the viscosity, melting resistance and volumizing index were reduced significantly. Whereas, texture, hardness and adhesion parameters, density, particle size and diameter, specific distribution and surface area, and yellowness and redness indices were significantly increased. All the laboratory results and sensory evaluation of the samples revealed that the ice cream sample with 1 percent of wheat germ protein isolate was a preferred and optimized sample.
