Effects of Milk Protein Concentrate and Stabilizer Type on Shrinkage in Low Fat Ice Creams
Open Access
- Author:
- Gallegos, Dariann
- Graduate Program:
- Food Science
- Degree:
- Master of Science
- Document Type:
- Master Thesis
- Date of Defense:
- March 02, 2021
- Committee Members:
- Robert F Roberts, Thesis Advisor/Co-Advisor
John Neil Coupland, Committee Member
Greg Ziegler, Committee Member
Robert F Roberts, Program Head/Chair - Keywords:
- High Protein Ice Cream
Tamarind Seed Gum
Locust Bean Gum
Shrinkage
Milk Protein Concentrate - Abstract:
- The MPC samples were assessed for differences in composition and functionality. The rmMPC was significantly lower in calcium and phosphorous content when compared to the MPC sample. The rmMPC was more readily soluble than the MPC; the MPC needed 30 minutes of heating (42°C) to reach the same level of solubility. After production, the ice cream mix and frozen ice cream was assessed. The dynamic viscosity and kinematic viscosity were significantly lower in the samples prepared with no stabilizers compared to the samples prepared with TSG and the blend of TSG-LBG. The low-fat ice creams met the target parameters for composition and overrun. The samples prepared with no stabilizers had significantly lower draw temperatures than the stabilized treatments. Samples prepared with the stabilizer blend of TSG-LBG had significantly lower meltdown rates than the non-stabilized and TSG stabilized treatments. Initial sensory analysis revealed no significant differences. Month 3, 6, and 9 analysis could not be completed due the Covid-19 pandemic. The density of the product held at -30°C did not vary over time. Storage conditions were an important variable in reducing shrinkage in ice cream. Ice cream stored in -30°C temperatures did not shrink over the 9-month testing period, while ice cream stored in -17°C temperatures showed shrinkage in all treatments.