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


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

JOURNAL OF FOOD SCIENCE, vol.68, no.9, pp.2651-2657, 2003 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 68 Issue: 9
  • Publication Date: 2003
  • Doi Number: 10.1111/j.1365-2621.2003.tb05784.x
  • Title of Journal : JOURNAL OF FOOD SCIENCE
  • Page Numbers: pp.2651-2657
  • Keywords: soy protein isolate, ice cream, low-fat, flavor, volatile analysis, AROMA-ACTIVE COMPONENTS, NONFAT DRY MILK, POTENT ODORANTS, CHEDDAR CHEESE, FLAVOR, QUANTIFICATION, YOGURTS

Abstract

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.