Technological and sensorial properties of liquid nitrogen ice cream enriched with protein from brewing waste (trub) |
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| Authors: | Bianka Rocha Saraiva Lucas Henrique Maldonado da Silva Fernando Antônio Anjo Ana Carolina Pelaes Vital Jéssica Bassi Da Silva Marcos Luciano Bruschi Paula Toshimi Matumoto Pintro |
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| Affiliation: | 1. Programa de Pós-Graduação em Ciência de Alimentos, Universidade Estadual de Maringá, CEP: 87020-900, Maringá, Brasil;2. Programa de Pós-Graduação em Zootecnia, Universidade Estadual de Maringá, CEP: 87020-900, Maringá, Brasil;3. Programa de Pós-Graduação em Ciências Farmacêuticas, Departamento de Farmácia, Universidade Estadual de Maringá, CEP: 87020-900, Maringá, Brasil |
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| Abstract: | Debittered trub (brewing waste) is an important source of protein source (70.26%). Trub and whey protein were used for 5% protein enrichment of ice cream frozen by liquid nitrogen. Three formulations were elaborated: ice cream standard (ICS), ice cream with whey protein (ICW) and ice cream with trub (ICT). Chemical composition, rheological properties, texture, overrun, melting rate, scanning electron microscopy and a sensorial test were performed. Results showed that ICT presented a higher viscosity, obtained on the upward curve up to 6.76 Pa s?1, consistency index (22.96 (Pa s?1)n), hysteresis area (140.40 mPa s?1) and hardness (31113.33 g) but a lower melting rate (0.38 g min?1), overrun (13.92%) and sensorial acceptability than the other formulations. The addition of trub debittered for protein enrichment improved ice cream properties and demonstrated that it could be used as a food ingredient. |
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| Keywords: | Dairy product protein enrichment trub waste reuse |
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