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

被引：30
|
作者：
Friedeck, KG [1 ]
Karagul-Yuceer, Y [1 ]
Drake, MA [1 ]
机构：
[1] N Carolina State Univ, Dept Food Sci, Raleigh, NC 27695 USA
来源：
JOURNAL OF FOOD SCIENCE | 2003年 / 68卷 / 09期
关键词：
soy protein isolate; ice cream; low-fat; flavor; volatile analysis;
D O I：
10.1111/j.1365-2621.2003.tb05784.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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.
引用
收藏
页码：2651 / 2657
页数：7
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