Journal of Dairy Science
Volume 91, Issue 4 , Pages 1308-1316 , April 2008

High Hydrostatic Pressure Modification of Whey Protein Concentrate for Improved Body and Texture of Lowfat Ice Cream

Received 25 May 2007 ,Accepted 21 December 2007.

References 

  1. Aime DB, Arntfield SD, Malcolmson LJ, Ryland D. Textural analysis of fat reduced vanilla ice cream products. Food Rev. Int. 2001;34:237–246
  2. Akoh CC. Fat replacers. Food Technol. 1998;52:47–53
  3. Cheftel JC. Effects of high hydrostatic pressure on food constituents: An overview. High Pressure Biotechnol. 1992;224:195–209
  4. Cottrell JIL, Pass G, Phillips GO. The effect of stabilizers on the viscosity of an ice cream mix. J. Sci. Food Agric. 1980;31:1066–1070
  5. Datta N, Deeth HC. High-pressure processing of milk and dairy products. Aust. J. Dairy Technol. 1999;54:41–48
  6. DeVilbiss ED, Holsinger VH, Posati LP, Pallansch MJ. Properties of whey protein concentrate foams. Food Technol. 1974;28:40–48
  7. deWit JN, Klarenbeek G. Effect of various heat treatments on structure and solubility of whey proteins. J. Dairy Sci. 1984;67:2701–2710
  8. deWit JN, Klarenbeek G, Adamse M. Evaluation of functional properties of whey protein concentrates and whey protein isolates. 2. Effects of processing history and composition. Neth. Milk Dairy J. 1996;40:41–56
  9. Drewnowski A. Sensory properties of fats and fat replacements. Nutr. Rev. 1992;50:17–20
  10. Flores AA, Goff HD. Ice crystal size distributions in dynamically frozen model solutions and ice cream as affected by stabilizers. J. Dairy Sci. 1999;82:1399–1407
  11. Galazka VB, Ledward DA, Varley J. High pressure processing of β-lactoglobulin and bovine serum albumin. In:  Dickinson E,  Bergenståhl B editor. Food colloids: Proteins, lipids and polysaccharides. Cambridge, UK: The Royal Society of Chemistry; 1997;p. 127–136
  12. Garcia RS, Marshall RT, Heymann H. Lowfat ice creams from freeze-concentrated versus heat-concentrated nonfat milk solids. J. Dairy Sci. 1995;78:2345–2351
  13. Giese J. Fats, oils, and fat replacer. Food Technol. 1996;50:78–83
  14. Goff HD, Davidson VJ, Cappi E. Viscosity of ice cream mix at pasteurization temperatures. J. Dairy Sci. 1994;77:2207–2213
  15. Guinard JX, Zoumas-Morse C, Mori L, Panyam D, Kilara A. Effect of sugar and fat on the acceptability of vanilla ice cream. J. Dairy Sci. 1996;79:1922–1927
  16. Harper, J., and M. Mangino. 2007. Food proteins lecture notes: Protein functionality. http://class.fst.ohio-state.edu/FST822/lectures/lect.htm. Ohio State University; Accessed Aug. 15, 2007.
  17. Ibanoglu E, Karatas S. High pressure effect on foaming behavior of whey protein isolate. J. Food Eng. 2001;47:31–36
  18. Lee FY, White CH. Effect of ultrafiltration retentates and whey protein concentrates on ice cream quality during storage. J. Dairy Sci. 1991;74:1170–1180
  19. Lim S-Y, Swanson BG, Clark S. High hydrostatic pressure modification of whey protein concentrate for improved functional properties. J. Dairy Sci. 2008;91:1299–1307
  20. Messens W, Van Camp J, Huyghebaert A. The use of high pressure to modify the functionality of food proteins. Trends Food Sci. Technol. 1997;8:107–112
  21. Morr CV, Ha EYW. Whey protein concentrates and isolates: Processing and functional properties. CRC Crit. Rev. Food Sci. Nutr. 1993;33:431–476
  22. Mussa DM, Ramaswamy HS. Ultra-high-pressure pasteurization of milk: Kinetics of microbial destruction and changes in physicochemical characteristics. Lebensm. Wiss. Technol. 1997;30:551–557
  23. Naidu PG, Rao TJ, Ali MP, Sastri PM. Effect of utilization of whey in ice cream. Indian J. Dairy Sci. 1986;39:94–95
  24. Needs EC, Capellas M, Bland AP, Manoj P, MacDougal D, Paul G. Comparison of heat and pressure treatments of skim milk, fortified with whey protein concentrate, for set yogurt preparation: effects on milk proteins and gel structure. J. Dairy Res. 2000;67:329–348
  25. Ohmes RL, Marshall RT, Heymann H. Sensory and physical properties of ice creams containing milk fat or fat replacers. J. Dairy Sci. 1998;81:1222–1228
  26. Penna ALB, Gurram S, Babosa-Cánovas GV. Effect of high hydrostatic pressure processing on rheological and textural properties of probiotic low-fat yogurt fermented by different starter cultures. J. Food Process Eng. 2006;29:447–461
  27. Phillips LG, German JB, O’Neill TE, Foegeding EA, Hanvalkar VR, Kilara A, et al. Standardized procedure for the measurement of the foaming properties of three proteins: A collaborative study. J. Food Sci. 1990;55:1441–14441453
  28. Pridiville EA, Marshall RT, Heyman H. Effect of milk fat on the sensory properties of chocolate ice cream. J. Dairy Sci. 1999;82:1425–1432
  29. Richert SH, Morr CV, Cooney CM. Effect of heat and other factors upon foaming properties of whey protein concentrates. J. Food Sci. 1974;39:42–48
  30. Roessler EB, Pangborn RM, Sidel JL, Stone H. Expanded statistical tables for estimating significance in paired-preference, paired difference, duo-trio and triangle tests. J. Food Sci. 1978;43:940–941
  31. Roland AM, Phillips LG, Boor KJ. Effects of fat content on the sensory properties, melting, color, and hardness of ice cream. J. Dairy Sci. 1999;82:32–38
  32. SAS Institute. SAS/STAT User's Guide: Version 8.0 ed. Cary, NC: SAS Inst., Inc; 1999;
  33. Smith DE, Bakshi AS, Lomauro CJ. Changes in freezing point and rheological properties of ice cream mix as function of sweetener system and whey substitution. Milchwissenschaft. 1984;39:455–457
  34. Stanley DW, Goff HD, Smith AK. Texture-structure relationships in foamed dairy emulsions. Food Rev. Int. 1996;29:1–13
  35. Yilsay TÖ, Yilmaz L, Bayizit AA. The effect of using a whey protein fat replacer on textural and sensory characteristics of low-fat vanilla ice cream. Eur. Food Res. Technol. 2006;222:171–175
  36. Zhu H, Damodaran S. Heat-induced conformational changes in whey protein isolate and its relation to foaming properties. J. Agric. Food Chem. 1994;42:846–855

PII: S0022-0302(08)71258-X

doi: 10.3168/jds.2007-0391

Journal of Dairy Science
Volume 91, Issue 4 , Pages 1308-1316 , April 2008

Article Tools

* Image Usage & Resolution