Metwally, A. (2004). EFFECT OF ENZYMATIC CROSS·L1NKING OF MILK PROTEINS ON PROPERTIES OF ICE CREAM WITH DIFFERENT COMPOSITION. Journal of Food and Dairy Sciences, 29(6), 3375-3388. doi: 10.21608/jfds.2004.240381
A. M. M, Metwally. "EFFECT OF ENZYMATIC CROSS·L1NKING OF MILK PROTEINS ON PROPERTIES OF ICE CREAM WITH DIFFERENT COMPOSITION". Journal of Food and Dairy Sciences, 29, 6, 2004, 3375-3388. doi: 10.21608/jfds.2004.240381
Metwally, A. (2004). 'EFFECT OF ENZYMATIC CROSS·L1NKING OF MILK PROTEINS ON PROPERTIES OF ICE CREAM WITH DIFFERENT COMPOSITION', Journal of Food and Dairy Sciences, 29(6), pp. 3375-3388. doi: 10.21608/jfds.2004.240381
Metwally, A. EFFECT OF ENZYMATIC CROSS·L1NKING OF MILK PROTEINS ON PROPERTIES OF ICE CREAM WITH DIFFERENT COMPOSITION. Journal of Food and Dairy Sciences, 2004; 29(6): 3375-3388. doi: 10.21608/jfds.2004.240381
EFFECT OF ENZYMATIC CROSS·L1NKING OF MILK PROTEINS ON PROPERTIES OF ICE CREAM WITH DIFFERENT COMPOSITION
Dairy Science & Technology Dept., Fac. of Agric., Cairo University
Abstract
Ice-cream mix was treated with Iransglulaminase enzyme. The enzyme forms covalent bonds between protein fractions enhancing polymerization. Enzyme treated ice cream mix greatly enhanced ils viscosity and reduced their rate of shear thinning effect. The treated mix flow behavior changed form time thinning flow into a time thickening flow.
Regular fat control (10% fat and 0.7% stabilizer), regular fal enzyme treated (10% fat and 0.7% stabilizer), regular fat -low stabilizer enzyme treated (10% fat and 0.2% stabilizer), low fat control (5% fat and 0.7% stabilizer) and low fat enzyme treated (5% fat and 0.7% stabilizer) ice cream samples were prepared.
The mix was treated with the enzyme at 45°CJ2.5h, inactivated at 80°Cl1min. and homogenized at 13.8/3.4 Mpa with a low stage homogenizer. Regular fat enzyme treated ice cream was superior in melting resistance, smoothness, creaminess, coarseness, overrun and dryness during extrusion and moldability over its control. Low fat treated ice cream showed good improvement in physical and sensory properties over its control that can be easily produced without the need of using fal substitutes. Also, the enzyme treated compensated low stabilizer con lent in Ihe product. Physical properties of ice cream could be controlled with manipulating the enzyme reaction conditions.
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