Soy protein fortification of a low-fat dairy-based ice cream

FRIEDECK K., Karagul-Yuceer Y. , DRAKE M.

JOURNAL OF FOOD SCIENCE, cilt.68, sa.9, ss.2651-2657, 2003 (SCI İndekslerine Giren Dergi) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 68 Konu: 9
  • Basım Tarihi: 2003
  • Doi Numarası: 10.1111/j.1365-2621.2003.tb05784.x
  • Sayfa Sayıları: ss.2651-2657


The flavor and texture effects of soy protein fortification of low-fat dairy-based ice cream were characterized. Low-fat ice cream mixes were formulated with 0%, 2%, and 4% soy protein isolate (SPI). Sensory attributed, volatile flavor components, instrumental color, and viscosity were compared. SPI-fortified mixes displayed different textural and color properties compared with the 0% SPI control. Green/grassy and doughy/fatty flavors increased in intensity with added SPI. Instrumental volatile analysis revealed higher intensities of hexanal, (Z)-4-heptanal, 2-acetyl-1-pyrroline, and (E,E)-2-4-decadienal in the SPI-fortified mixes compared with controls. This information will aid in the design and optimization of an acceptable soy-fortified dairy ice cream.