Acceptability of Ice Cream Made with Processed Wheys and Sodium Caseinate

Open Access
Publisher Website
Google Scholar
Abstract
Dry, sweet whey, whey protein concentrate, and sodium caseinate were used in this study to replace the nonfat dry milk in ice cream. Either whey protein concentrate, a blend of whey protein concentrate and dry sweet whey, or a blend of dry sweetr whey and sodium caseinate were used to replace the milk solids-not-fat at 50 or 100%. All the experimental ice creams were compared to control ice creams using nonfat dry milk to increase the milk solids-not-fat. All mixes were manufactured to produce an ice cream having 10.5% fat, 22% total milk solids, 13% sucrose, 3% corn syrup solids, and .3% stabilizer-emulsififer. The ice cream was manufactured in 114-kg batches, the mix being blended, pasteurized (72.degree. C for 30 min), homogenized with a two-stage homogenizer (1080 kgcm2), cooled to 4.degree. C, flavored with pure vanilla extract, and frozen in a continuous freezer. The ice cream was packed on 1-L containers, then stored at -30.degree. C. The final products were evaluated for compositional analyses on two subsamples of each batch of mix; a panel evaluation for flavor, body, and texture by trained panelists; and a 52 family consumer evaluation to determine overall preference. The compositional analyses of ice cream averaged 10.5% fat, 3.9% protein, 5.7% lactose, .94% ash, and total solids of 38.7%. Standard deviations of these analyses were less than 1.00. The panel evalution showed no significant differences (P > .05) in flavor, body, and texture among the various ice creams. Sandiness was not judged a problem with any of the ice creams. Fifty-two families were randomly selected from the City of Grooklings, SD, for consumer evaluation of the ice creams. The 14-wk evaluation was conducted with each family receiving 5 L of ice cream as five 1 L cartons each weeks. Each week''s ice cream delivery contained one sample from each of three treatment mixes, a control sample and a duplicate of one of the other four samples. The samples of ice creams were rated on a nine-point hedonic scale (1 best, 9 worst). No significance differences were found in the consumer flavor ratings among the ice creams made with dry sweet whey, whey protein concentrate - dry sweet whey blended (at both the 50% and 100% replacement levels), and the control. The ice cream made with the dry sweet whey-sodium caseinate blend received a significantly higher hedonic trating (P < .01), indicating a poorer quality product.

This publication has 1 reference indexed in Scilit: