Effect of egg yolk substitution by sweet whey protein isolate on texture, stability and colour of Gelato-style vanilla ice cream | NOVA. The University of Newcastle's Digital Repository

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Please use this identifier to cite or link to this item: http://hdl.handle.net/1959.13/805260

Title: Effect of egg yolk substitution by sweet whey protein isolate on texture, stability and colour of Gelato-style vanilla ice cream
Author/Creator: Alfaifi, Mosa S.; Stathopoulos, Costas E.
Description: Gelato samples were made with two levels of egg-yolk (4.5 and 9%). For each level, samples were prepared with and without whey protein isolate (WPI). Texture and melting rates values were significantly (P < 0.05) higher in 9% egg-yolk samples over the storage period than in samples containing 4.5%. Increasing WPI led to a significant increase in hardness at both levels of egg-yolk. Gelato with added WPI in 9% samples had slightly higher whiteness (L) and yellowness (b) values than 4.5% samples. A significant effect of fat content was observed in all physical properties measured. Results suggest that this approach can deliver functionality at a lower cost and can produce a good quality Gelato.
Relation: International Journal of Dairy Technology Vol. 63, Issue 4, p. 593-598
Publisher Link: http://dx.doi.org/10.1111/j.1471-0307.2010.00609.x
Date: 2010
Publisher: Wiley-Blackwell Publishing
Keyword(s): Gelato; WPI; egg yolk; texture; ice cream; colour
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.13/805260
Identifier: ISSN:1364-727X
Language: eng

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