Hossain M Kamal, Petrov Miroslav, Hensel Oliver, Diakité Mamadou
Department of Agricultural and Biosystem Engineering, Faculty of Organic Agricultural Sciences, University of Kassel, Nordbahnhofstr. 1a, 37213 Witzenhausen, Germany.
Department of Animal-Derived Food Technology, Faculty of Food Technology, Fulda University of Applied Sciences, Leipziger Straße 123, 36037 Fulda, Germany.
Foods. 2021 Jun 21;10(6):1433. doi: 10.3390/foods10061433.
This 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): d < 3 µm (T4), and d > 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, /; T1 to T5, 6% fat, /). The overrun of light ice cream treatments of PH was around 50%, except for T4 (61.82%), which was significantly higher ( < 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 ( < 0.001). The melting behavior of light ice cream was also significantly different. The viscosity of all treatments was significant ( < 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.
本研究旨在通过评估微观结构和理化性质，了解挤压微颗粒乳清蛋白（eMWPs）和工艺设计对低脂冰淇淋加工的影响。菊粉（T1）、一种名为Simplesse的市售微颗粒乳清蛋白（MWP）（T2）、一种组合（T3）以及eMWPs（占总颗粒体积的50%）：d < 3 µm（T4）和d > 5 µm（T5）被用作脂肪替代品。第一种工艺设计是先进行巴氏杀菌，随后进行均质（PH）。第二种工艺是先进行均质，随后进行巴氏杀菌（HP），用于生产冰淇淋（对照，12%脂肪，/；T1至T5，6%脂肪，/）。除T4（61.82%）显著较高（< 0.01）外，PH处理的低脂冰淇淋的膨胀率约为50%。另一方面，除T1外，所有处理的HP膨胀率约为40%。在PH和HP组中，各处理的颜色强度均具有统计学意义（< 0.001）。低脂冰淇淋的融化行为也存在显著差异。在两种工艺设计情况下，所有处理在剪切速率为64.54（1/s）时的粘度均具有显著性（< 0.05）。在PH和HP组中观察到了相似的硬度；然而，与其他低脂冰淇淋相比，含有eMWPs的产品更硬。
