Effect of egg yolk substitution by sweet whey protein concentrate on some Gelato ice cream physical properties during storage
2009
Alfaifi, M. S., University of Newcastle, Ourimbah (Australia). School of Environmental and Life Science | Stathopoulos, C. E., University of Newcastle, Ourimbah (Australia). School of Environmental and Life Science
Changes in physical properties of Gelato vanilla ice cream during four weeks of storage using different levels of sweet whey protein concentrate (WPC) substitutions of two levels of egg yolk (4.5 percentage and 9 percentage) were studied. For each level, one control sample with no WPC addition and four levels of WPC substitutions (three replications of each treatment) were made. Determinations of texture, stability and colour were made. Results showed a significant (P less than 0.05) difference in hardness (N) among 4.5 percentage and 9 percentage egg yolk samples during four weeks of storage. However, increasing WPC level led to a significant (P less than 0.05) decrease in the melting rate between 9 percentage egg yolk samples with increased storage time. On the other hand, there was no significant (P more than 0.05) effect on melting rate among 4.5 percentage egg yolk samples with increasing WPC levels. Addition of WPC did not affect whiteness (L) values within 4.5 percentage egg yolk samples, whereas L values were significantly (P less than 0.05) affected among 9 percentage egg yolk samples, after one week storage. The results indicated that it is possible to substitute egg yolk with WPC in Gelato, particularly on the 4.5 percentage egg yolk samples, allowing for a cheaper product, without any detrimental change in physical quality parameters.
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