Agronomy Science, przyrodniczy lublin, czasopisma up, czasopisma uniwersytet przyrodniczy lublin

Vol. 59 No. 1 (2004)

Articles

Utilization of whey protein in the production of ice-cream toppings

Stanisław Mleko⁺⁻
Waldemar Gustaw⁺⁻
Paweł Glibowski⁺⁻
Jarosław Mazurkiewicz⁺⁻

PDF (Język Polski)

Submitted: June 3, 2020
Published: 2004-03-23

Abstract

Whey protein isolate (WPI), dissolved starch and sucrose dispersions were used to obtain ice-cream toppings and their rheological properties were compared with a commercial chocolate ice-cream topping. Whey proteins prior mixing with starch and sucrose were polymerized by heating dispersions (pH 8.0) at 80°C for 30 min and additional heating after adjusting pH to 7.0. Flow properties were examined using Brookfield DV-II+ viscometer with Small Sample Adapter. Thixotropic properties were calculated as surface of hysteresis loop and coefficient of thixotropy. High viscosity and high coefficient of thixotropy of the obtained dispersions made them suitable for utilization as ice-cream toppings. Higher concentration of starch produced toppings with a higher coefficient of thixotropy. Dispersion with 4% of WPI, 3.85% starch and 20% sucrose had similar rheological properties to commercial chocolate ice-cream topping.

References

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Keywords

rheology,
thixotropy
starch
whey protein

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