Department of Food Science and Technology, Ramin Agricultural and Natural Resources University of Khuzestan, Ahvaz, Iran 6341773637.
Department of Food Science, Technology and Engineering, University College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran 315877787.
J Dairy Sci. 2017 Jul;100(7):5206-5211. doi: 10.3168/jds.2016-12537. Epub 2017 May 17.
The effects of whey protein addition and transglutaminase treatment, alone and in combination, on the physical and sensory properties of reduced-fat ice cream were investigated. Adding whey protein with or without enzyme treatment decreased melting rate, overrun, and hardness of the reduced-fat ice cream; however, the enzyme-treated sample had a higher melting rate and overrun and softer texture. Whey protein-fortified samples showed higher melting resistance, but lower overrun and firmer texture compared with the enzyme-treated sample without added whey protein. Whey protein addition with or without transglutaminase treatment caused an increase in apparent viscosity and a decrease in flow index of the reduced-fat ice cream; nevertheless, the flow behavior of full-fat sample was most similar to the enzyme-treated reduced-fat sample with no added whey protein. Descriptive sensory analyses showed that neither whey protein addition nor transglutaminase treatment significantly influenced the flavor and odor of reduced-fat ice cream, but they both noticeably improved the color and texture of the final product. The results of this study suggest that whey protein addition with transglutaminase treatment improves the physical and sensory properties of reduced-fat ice cream more favorably than does whey protein addition or transglutaminase treatment alone.
研究了乳清蛋白添加和转谷氨酰胺酶处理单独及联合使用对低脂冰淇淋物理和感官性质的影响。添加乳清蛋白（无论是否添加酶）均可降低低脂冰淇淋的融解率、膨胀率和硬度；然而，经酶处理的样品具有更高的融解率和膨胀率以及更柔软的质地。与未添加乳清蛋白的酶处理样品相比，乳清蛋白强化样品具有更高的抗融性，但膨胀率和硬度较低。添加乳清蛋白或转谷氨酰胺酶处理均会增加低脂冰淇淋的表观粘度并降低其流动指数；然而，全脂样品的流动行为与未添加乳清蛋白的经酶处理的低脂样品最为相似。描述性感官分析表明，乳清蛋白添加或转谷氨酰胺酶处理均不会显著影响低脂冰淇淋的风味和气味，但都能明显改善最终产品的颜色和质地。本研究结果表明，与单独添加乳清蛋白或转谷氨酰胺酶处理相比，乳清蛋白添加联合转谷氨酰胺酶处理更有利于改善低脂冰淇淋的物理和感官性质。
