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Microstructure and Physicochemical Properties of Light Ice Cream: Effects of Extruded Microparticulated Whey Proteins and Process Design

dc.date.accessioned2021-06-30T09:05:21Z
dc.date.available2021-06-30T09:05:21Z
dc.date.issued2021-06-21
dc.identifierdoi:10.17170/kobra-202106244158
dc.identifier.urihttp://hdl.handle.net/123456789/12950
dc.description.sponsorshipGefördert durch den Publikationsfonds der Universität Kasselger
dc.language.isoengeng
dc.rightsNamensnennung 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectextruded microparticulationeng
dc.subjecthot extrusioneng
dc.subjectlight ice creameng
dc.subjectpasteurizationeng
dc.subjecthomogenizationeng
dc.subjectprocess techniqueseng
dc.subject.ddc600
dc.titleMicrostructure and Physicochemical Properties of Light Ice Cream: Effects of Extruded Microparticulated Whey Proteins and Process Designeng
dc.typeAufsatz
dcterms.abstractThis study aimed to understand the influence of extruded microparticulated whey proteins (eMWPs) and process design in light ice cream processing by evaluating the microstructure and physicochemical properties. The inulin (T1), a commercial microparticulated whey protein (MWP) called simplesse (T2), a combination (T3), as well as eMWPs (as 50% volume of total particles): d50 < 3 µm (T4), and d50 > 5 µm (T5) were used as fat replacers. The first process design was pasteurization with subsequent homogenization (PH). The second process was homogenization with subsequent pasteurization (HP) for the production of ice cream (control, 12% fat, w/w; T1 to T5, 6% fat, w/w). The overrun of light ice cream treatments of PH was around 50%, except for T4 (61.82%), which was significantly higher (p < 0.01). On the other hand, the overrun of HP was around 40% for all treatments except T1. In both the PH and HP groups, the color intensities of treatments were statistically significant (p < 0.001). The melting behavior of light ice cream was also significantly different. The viscosity of all treatments was significant (p < 0.05) at a shear rate of 64.54 (1/s) for both cases of process design. A similar firmness in both the PH and HP groups was observed; however, the products with eMWPs were firmer compared to other light ice creams.eng
dcterms.accessRightsopen access
dcterms.creatorHossain, M. Kamal
dcterms.creatorPetrov, Miroslav
dcterms.creatorHensel, Oliver
dcterms.creatorDiakité, Mamadou
dc.relation.doidoi:10.3390/foods10061433
dc.subject.swdStrangpressenger
dc.subject.swdSpeiseeisger
dc.subject.swdPasteurisierenger
dc.subject.swdHomogenisierenger
dc.subject.swdVerfahrenstechnikger
dc.subject.swdMolkenproteineger
dc.type.versionpublishedVersion
dcterms.source.identifiereissn:2304-8158
dcterms.source.issueIssue 6
dcterms.source.journalFoodseng
dcterms.source.volumeVolume 10
kup.iskupfalse
dcterms.source.articlenumber1433


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