The effect of using a whey protein fat replacer on textural and sensory characteristics of low-fat vanilla ice cream

2005 ◽  
Vol 222 (1-2) ◽  
pp. 171-175 ◽  
Author(s):  
Tülay Özcan Yilsay ◽  
Lütfiye Yilmaz ◽  
Arzu Akpinar Bayizit
Keyword(s):  
Whey Protein ◽  
Ice Cream ◽  
Sensory Characteristics ◽  
Low Fat ◽  
Fat Replacer

The effect of inulin as a fat replacer on the quality of low-fat ice cream

2014 ◽  
Vol 68 (3) ◽  
pp. 374-380 ◽  
Author(s):  
Anurag Tiwari ◽  
Harish Kumar Sharma ◽  
Navneet Kumar ◽  
Mandeep Kaur
Keyword(s):  
Ice Cream ◽  
Low Fat ◽  
Fat Replacer

scholarly journals Efficacy of soy protein isolate as a fat replacer on physico-chemical and sensory characteristics of low-fat paneer

2010 ◽  
Vol 48 (4) ◽  
pp. 498-501 ◽  
Author(s):  
S. Siva Kumar ◽  
S. Balasubramanian ◽  
A. K. Biswas ◽  
M. K. Chatli ◽  
S. K. Devatkal ◽  
...  
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Sensory Characteristics ◽  
Low Fat ◽  
Fat Replacer ◽  
Physico Chemical

scholarly journals Improving Low-Fat Soft Cheese Quality Properties Made From Reconstituted Skim Milk By Using Whey Protein Concentrate as A fat Replacer

2021 ◽  
Vol 910 (1) ◽  
pp. 012040
Author(s):  
Dhia Ibrahim Jerro Ai-Bedrani ◽  
Sakena Taha Hasan ◽  
Abdali Alwan Altaee ◽  
Ali Ahmed Alqotbi
Keyword(s):  
Whey Protein ◽  
Bovine Milk ◽  
Skim Milk ◽  
Sensory Properties ◽  
Whey Protein Concentrate ◽  
Total Acidity ◽  
Protein Concentrate ◽  
Low Fat ◽  
Fat Replacer ◽  
Soft Cheese

Abstract This study was conducted to determine the effect of using whey protein concentrate (WPC) as a fat replacer and its role in improving the physicochemical, rheological, and sensory properties of low-fat soft cheese by adding four different ratios of (WPC) as (1.0,1.5,2.0,2.5) % to reconstituted bovine skim milk in four treatments (W2, W3, W4, W5)respectively, besides control cheese treatment (W1)which was made of whole bovine milk. The chemical tests included the percentage of moisture, protein, fat, lactose, and ash. The physical tests included the percentage of total acidity, pH, springiness, and compression ability besides cheese yield percentage, total energy, and sensory evaluation after cheese making and throughout the 14 days of storage time at (5±1)°C. Results showed that all (WPC) treatments have high moisture percentage compared to the control treatment, though all the treatments had a decrease in moisture values with storage. Results also showed a decrease in fat content for all the skim milk treatments with (WPC) addition. Lactose percentages were converged in all treatments. The results also showed an increase in total acidity and a decrease in pH for the (WPC) addition treatments. Microbiological results showed increased total count for the (WPC) addition treatments compared with the control. Furthermore, the results showed that adding (WPC) led to improving the springiness and compression ability and increased the cheese yield. On the other hand, it decreased the cheese energy compared to control. Sensory properties were improved by added WPC.

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