Influence of the partial substitution of skim milk powder for soy extract on ice cream structure and quality

• Published in: European food research & technology Vol. 232; no. 6; pp. 1093 - 1102
• Main Authors: Pereira, Gustavo das Graças, de Resende, Jaime Vilela, de Abreu, Luiz Ronaldo, de Oliveira Giarola, Tales Márcio, Perrone, Italo Tuler
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer-Verlag 01.06.2011; Springer; Springer Nature B.V
• Subjects: Agriculture; Analytical Chemistry; Biological and medical sciences; Biotechnology; Chemistry; Chemistry and Materials Science; Crystal growth; Crystals; Dairy products; Food industries; Food products; Food quality; Food Science; Forestry; Fundamental and applied biological sciences. Psychology; Hardness; Ice; Ice cream; Laboratories; Melting; Milk; Milk and cheese industries. Ice creams; Original Paper; Proteins; Shear stress; Soy products; Studies; Viscosity; Soy extract; Melting characteristics; Ice crystal size; Sensory acceptance; Ice cream; Rheological properties; Acceptance; Melting; Size; Dried milk; Dairy product; Extract; Skimmilk; Ice crystals; Substitution; Quality; Structure
• ISSN: 1438-2377; 1438-2385
• DOI: 10.1007/s00217-011-1483-z

In the present work, we aimed to study the influence of the partial substitution of skim milk powder for soy extract (SE) on the quality characteristics of ice cream. Physical and chemical composition, rheologic behavior, overrun value, hardness, melting characteristics, and sensory properties were evaluated at levels of 0, 10, 20, and 30% substitution. The size and distribution of the ice crystals were measured before and after heat shock testing. The addition of a SE instead of skim milk powder promoted an improvement in the protein content, pH, and consistency coefficient, and it reduced the carbohydrate content of the ice cream mix. Treatment with a 10% substitution led to the highest overrun value and to the lowest hardness value. Ice cream containing SE in the formulation exhibited a greater melting resistance, a larger amount of small ice crystals, and a lower amount of ice crystal growth after heat shock. SE could be incorporated into ice cream formulation until the substitution level of 20% devoid affects its sensory acceptance.