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Influence of the partial substitution of skim milk powder for soy extract on ice cream structure and quality

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Abstract

In the present work, we aimed to study the influence of the partial substitution of skim milk powder for soy extract (SE) on the quality characteristics of ice cream. Physical and chemical composition, rheologic behavior, overrun value, hardness, melting characteristics, and sensory properties were evaluated at levels of 0, 10, 20, and 30% substitution. The size and distribution of the ice crystals were measured before and after heat shock testing. The addition of a SE instead of skim milk powder promoted an improvement in the protein content, pH, and consistency coefficient, and it reduced the carbohydrate content of the ice cream mix. Treatment with a 10% substitution led to the highest overrun value and to the lowest hardness value. Ice cream containing SE in the formulation exhibited a greater melting resistance, a larger amount of small ice crystals, and a lower amount of ice crystal growth after heat shock. SE could be incorporated into ice cream formulation until the substitution level of 20% devoid affects its sensory acceptance.

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Acknowledgments

The authors wish to thank the Foundation to Support Research of the State of Minas Gerais (FAPEMIG) and National Council for Scientific and Technological Development (CNPq) which financially supported this research and Gemacom Tech, Kerry, and Olvebra Companies for the material support received during this work.

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Authors and Affiliations

  1. Department of Food Science, Federal University of Lavras (UFLA), P.O. Box 3037, CEP 37.200-000, Lavras, MG, Brazil

    Gustavo das Graças Pereira, Jaime Vilela de Resende, Luiz Ronaldo de Abreu & Tales Márcio de Oliveira Giarola

  2. Cândido Tostes Dairy Institute, Agricultural and Livestock Research, Corporation of the State of Minas Gerais (EPAMIG), CEP 36.045-560, Juiz de Fora, MG, Brazil

    Italo Tuler Perrone

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  1. Gustavo das Graças Pereira
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  2. Jaime Vilela de Resende
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  3. Luiz Ronaldo de Abreu
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  4. Tales Márcio de Oliveira Giarola
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  5. Italo Tuler Perrone
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Correspondence to Jaime Vilela de Resende.

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Pereira, G.d.G., de Resende, J.V., de Abreu, L.R. et al. Influence of the partial substitution of skim milk powder for soy extract on ice cream structure and quality. Eur Food Res Technol 232, 1093–1102 (2011). https://doi.org/10.1007/s00217-011-1483-z

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  • DOI: https://doi.org/10.1007/s00217-011-1483-z

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