Journal of Food Processing & Technology

Mostafa AZ

Publications

• Research Article
  Effect of Incorporating Whey Protein Concentrate on Chemical, Rheological and Textural Properties of Ice Cream
  Author(s): El-Zeini Hoda M, Moneir El-Abd M, Mostafa AZ and Yasser El-Ghany FHEl-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 be.. Read More»
  DOI: 10.4172/2157-7110.1000546

  Abstract PDF