The Effect of Wheat Germ Protein Isolate on Physical, Rheological, textural and sensorial properties of Ice Cream

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 3, Volume 17, Issue 2 - Serial Number 68, May and June 2021, Pages 243-259   

Document Type: Research Article

DOI: 10.22067/ifstrj.2020.39264

Authors

Homa Mahpour¹; Toktam Mostaghim^{* 1}; Shahla Shahriari²

¹Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran

²Department of Chemical Engineering, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran

Abstract

Introduction: Dairy products fortification especially ice cream is one of the most important goals and priorities of today's humanbeing to produce health food products. Protein isolate is one of the compounds used to produce health products.The aim of this study was to produce ice cream with new features based on a functional material by partially replacing dry matter with wheat germ protein isolate.
 
Materials and Methods: In present research wheat germ protein isolate with 1%, 3% and 5% was extracted and added to ice cream. In the first step, protein isolate was evaluated by tests of moisture content, fat percentage, acid insoluble ash, particle size and flour grain size. In the next step, protein isolate of wheat germ by 1, 3 and 5 percent was added to ice cream mix and its effects on rheological and texture properties, color, physico-chemical and sensory parameters of ice cream were evaluated.
 
Results and discussion: The results showed that the moisture, fat and acid insoluble ash of protein isolate were 8.41±0.42, 11.34±0.44 and 3.57±0.23 respectively. The particle size and flour grain size was 282±0.01. Laboratory data showed that by increasing protein isolate replacement, the viscosity, melting resistance and volumizing index were reduced significantly. Whereas, texture, hardness and adhesion parameters, density, particle size and diameter, specific distribution and surface area, and yellowness and redness indices were significantly increased. All the laboratory results and sensory evaluation of the samples revealed that the ice cream sample with 1 percent of wheat germ protein isolate was a preferred and optimized sample.

Keywords

Wheat germ protein isolate; Ice cream; Rheological properties; Texture

References

اسدی‌نژاد، ش.، حبیبی نجفی، م.ب.، رضوی، س.م.ع.، نصیری محلاتی، م.، 1383، تاثیر کنسانتره های پروتئین آب پنیر بر خصوصیات فیزیکوشیمیایی و حسی بستنی.مجله علوم کشاورزی و منابع طبیعی، سال11 ، شماره 4، ص 105-95.

رضوی، س.م.ع., حبیبی نجفی، م.ب., نایب زاده، ک.،1380،. تاثیر جایگزین های لبنی و نوع پایدار کننده بر خصوصیات شیمیایی و فیزیکی بستنی سویا (پاروین)، علوم کشاورزی ایران ، دوره32 , شماره  3، ص624-615.

سازمان ملی استاندارد ایران، غلات و فراورده های آن، روش اندازه گیری رطوبت، شماره 2705، سال 1374.

سازمان ملی استاندارد ایران، بیسکوییت- ویژگیها و روشهای آزمون، اندازه گیری خاکستر نامحلول در اسید غلات و فراورده های آن، شماره 37، اصلاحیه 1، تجدید نظر 6، سال 1378.

سازمان ملی استاندارد ایران، فراورده های لبنی- بستنی و فراورده های یخی شیر، تعیین ماده خشک، شماره 1190، سال 1387.

سقای شهری، ا.، کاراژیان، ح.، محمدی نافچی، ع. ر.، 1393، ویژگی های رئولوژیکی و بافتی بستنی حاوی صمغ دانه شاهی، پژوهش های صنایع غذایی (دانش کشاورزی)، دوره 24، شماره 2، ص 188-179.

مهدیان، ا.، مظاهری تهرانی، م.،  شهیدی، ف.، 1390، بررسی اثر آرد کامل سویا برروی خصوصیات رئولوژیک بستنی ، دوره 8، شماره31، ص 114-107.

Akalın, A. S., Karagözlü, C.,  Ünal, G., 2008, Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin. European Food Research and Technology, 227(3): 889-895.

Alvarez, V., Wolters, C., Vodovotz, Y., Ji, T., 2005, Physical properties of ice cream containing milk protein concentrates. Journal of Dairy Science, 88(3): 862-871.

Arshad, M. U., Anjum, F. M., Zahoor, T., 2007, Nutritional assessment of cookies supplemented with defatted wheat germ. Food chemistry, 102(1): 123-128.

Bahramparvar, M.,  Stathopoulos, C., 2010, Effect of egg yolk substitution by sweet whey protein concentrate (WPC), on physical properties of Gelato ice cream. International Food Research Journal, 17: 787-793.

Bahramparvar, M.,  Mazaheri Tehrani, M., 2011, Application and functions of stabilizers in ice cream. Food reviews international, 27(4): 389-407.

Buyck, J., Baer, R., & Choi, J. 2011. Effect of storage temperature on quality of light in full-fat ice cream. Journal of Dairy Science, 94(5), 2213-2219.

Çam, M., Erdoğan, F., Aslan, D., & Dinç, M. 2013. Enrichment of Functional Properties of Ice Cream with Pomegranate By‐products. Journal of food science, 78(10).

Di Criscio, T., Fratianni, A., Mignogna, R., Cinquanta, L., Coppola, R., Sorrentino, E., & Panfili, G. 2010. Production of functional probiotic, prebiotic, and synbiotic ice creams. Journal of Dairy Science, 93(10), 4555-4564.

Dimitri, G., Thomareis A.S., 2007, Texture evaluation of block-type processed cheese as a function of chemical composition and in relation to its apparent viscosity, Journal of Food Engineering, 79: 1364-1373.

Goff, H.D., Jordan W. K., 1989, Action of emulsifiers in promoting fat destabilization during the manufacture of ice cream. Journal of Dairy Science, 72(1):18-29.

Gómez, M., J. González,Oliete, B., 2012, Effect of extruded wheat germ on dough rheology and bread quality. Food and Bioprocess Technology, 5(6): 2409-2418.

Habibi,P., Khodaeyan, F., 2015, Effect of Substituting Grapeseed Oil instead of Milk fat on Physicochemical and Sensory Characteristic of Ice Cream, Iranian Journal of Nutrition Sciences & Food Technology, 10(3): 91-100.

Hassan, H., Afify, A., Basyiony, A., Ahmed, G. T., Ghada, T., 2010. Nutritional and functional properties of defatted wheat protein isolates. Australlian Journal of Basic Applied Science, 4(2): 348-358.

Marshall, R. T., Goff, H. D.,  Hartel, R. W., 2012, Ice cream: Springer.

Méndez-Velasco, C., Goff, H. D., 2011, Enhancement of fat colloidal interactions for the preparation of ice cream high in unsaturated fat. International dairy journal, 21(8): 540-547.

Sakurai K., Kokubo S., Hakamata K., Tomita M., Yoshida S.,1996, Effect of production conditions on ice cream melting resistance and hardness. Milchwissenschaft, 51(8): 451–454.

Shakeri V., Ghiassi Tarzi B., Ghavami M., 2012, The effects of wheat germ on chemical, sensorial, cooking and microbial properties of Pasta, Iranian Journal of Nutrition Sciences & Food Technology, 7( 3): 89-100.

Soukoulis, C., Chandrinos, I., Tzia, C., 2008, Study of the functionality of selected hydrocolloids and their blends with κ-carrageenan on storage quality of vanilla ice cream. LWT-Food Science and Technology, 41(10): 1816-1827.

 Zhu, K., Zhou, H., Qian, H., 2006, Antioxidant and free radical-scavenging activities of wheat germ protein hydrolysates (WGPH) prepared with alcalase. Process Biochemistry, 41(6), 1296-1302.