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- Title
Effect of egg yolk substitution by sweet whey protein isolate on texture, stability and colour of Gelato-style vanilla ice cream.
- Authors
Alfaifi, Mosa S.; Stathopoulos, Costas E.
- Abstract
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.
- Subjects
ICE cream industry; EGG yolk; DENATURATION of proteins; GELATION; FLAVORING essences; DAIRY cream; MILK
- Publication
International Journal of Dairy Technology, 2010, Vol 63, Issue 4, p593
- ISSN
1364-727X
- Publication type
Article
- DOI
10.1111/j.1471-0307.2010.00609.x