El-Zeini Hoda M, Moneir El-Abd M, Mostafa AZ and Yasser El-Ghany FH
Effect of whey protein concentrate as a partial substitution of milk solids not fat in ice cream formula was investigated by replacing 1, 2, 3 and 4% of mix solid not fat. Mixes and resultant ice cream samples were evaluated for their chemical, physicochemical, and rheological properties as well as the sensory quality attributes. Implementing whey protein concentrate in ice cream recipes increased total protein, freezing point and consistency, while, ash, lactose, specific gravity decreased significantly (p<0.001). Apparent viscosity as well as flow time of mixes was significantly (p<0.001) increased with substitution of milk solid not fat by whey protein concentrate. Flow behavior was also affected showing higher yield stress. The consistency coefficient (k) was more affected by the presence of whey protein concentrate in the recipe than the flow behavior index (n). However, increasing whey protein concentrate decreased hardness, cohesiveness, gumminess and chewiness values in texture profile analysis, while there were increase in adhesiveness, springiness and hesion values in fresh ice cream samples over that of stored. The ice cream became smoother and highly acceptable for the panelists by replacing milk solid not fat with whey protein concentrate up to 3%. From the data obtained, it could be recommended that ice cream can be produced with high quality by substituting milk solid not fat with whey protein concentrate up to 3%.