Effect of altering the whey protein/casein ratio on quality properties of ice cream
The effect of altering the protein ratio (whey protein/casein) on the rheology, overrun, hardness, meltdown, and shape retention of ice creams was evaluated. Five protein ratios (13/87, 20/80, 33/67, 45/55, and 54/46) were tested in formulations containing 4.5% total protein, 13% total fat, and 42%...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2025-12-01
|
| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2025.2459390 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832542976865206272 |
|---|---|
| author | Muhammad Azeem Ur Rehman Alvi Joy Ikedichi Agbawodike Andrea G. Soler-Sánchez Sergio I. Martínez-Monteagudo |
| author_facet | Muhammad Azeem Ur Rehman Alvi Joy Ikedichi Agbawodike Andrea G. Soler-Sánchez Sergio I. Martínez-Monteagudo |
| author_sort | Muhammad Azeem Ur Rehman Alvi |
| collection | DOAJ |
| description | The effect of altering the protein ratio (whey protein/casein) on the rheology, overrun, hardness, meltdown, and shape retention of ice creams was evaluated. Five protein ratios (13/87, 20/80, 33/67, 45/55, and 54/46) were tested in formulations containing 4.5% total protein, 13% total fat, and 42% total solids. Ice creams containing more caseins (13/87 and 20/80) displayed higher overrun values (56.21 ± 2.45 and 38.14 ± 4.61%) and lower hardness (52.13 ± 2.25 and 58.14 ± 2.87 N), while ice creams containing more whey protein led to harder texture (75.18 ± 3.47 N) and lower overrun (20.83 ± 3.10%). Altering the protein ratio substantially changed the onset of meltdown, where a 1.8-fold delay was obtained in 20/80 ice creams compared with the 54/46 ice creams. Moreover, the meltdown behavior, a dimensionless response, successfully mapped the ice creams containing different protein ratios based on their hardness and meltdown curve. |
| format | Article |
| id | doaj-art-bca5ccc6f821494e88784e3fd01866e0 |
| institution | Kabale University |
| issn | 1094-2912 1532-2386 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj-art-bca5ccc6f821494e88784e3fd01866e02025-02-03T12:06:44ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862025-12-0128110.1080/10942912.2025.2459390Effect of altering the whey protein/casein ratio on quality properties of ice creamMuhammad Azeem Ur Rehman Alvi0Joy Ikedichi Agbawodike1Andrea G. Soler-Sánchez2Sergio I. Martínez-Monteagudo3Department of Chemical and Materials Engineering, New Mexico State University, Las Cruces, NM, USADepartment of Family and Consumer Sciences, New Mexico State University, Las Cruces, NM, USADepartment of Family and Consumer Sciences, New Mexico State University, Las Cruces, NM, USADepartment of Chemical and Materials Engineering, New Mexico State University, Las Cruces, NM, USAThe effect of altering the protein ratio (whey protein/casein) on the rheology, overrun, hardness, meltdown, and shape retention of ice creams was evaluated. Five protein ratios (13/87, 20/80, 33/67, 45/55, and 54/46) were tested in formulations containing 4.5% total protein, 13% total fat, and 42% total solids. Ice creams containing more caseins (13/87 and 20/80) displayed higher overrun values (56.21 ± 2.45 and 38.14 ± 4.61%) and lower hardness (52.13 ± 2.25 and 58.14 ± 2.87 N), while ice creams containing more whey protein led to harder texture (75.18 ± 3.47 N) and lower overrun (20.83 ± 3.10%). Altering the protein ratio substantially changed the onset of meltdown, where a 1.8-fold delay was obtained in 20/80 ice creams compared with the 54/46 ice creams. Moreover, the meltdown behavior, a dimensionless response, successfully mapped the ice creams containing different protein ratios based on their hardness and meltdown curve.https://www.tandfonline.com/doi/10.1080/10942912.2025.2459390Ice creamwhey proteincaseinmeltdownhardnessoverrun |
| spellingShingle | Muhammad Azeem Ur Rehman Alvi Joy Ikedichi Agbawodike Andrea G. Soler-Sánchez Sergio I. Martínez-Monteagudo Effect of altering the whey protein/casein ratio on quality properties of ice cream International Journal of Food Properties Ice cream whey protein casein meltdown hardness overrun |
| title | Effect of altering the whey protein/casein ratio on quality properties of ice cream |
| title_full | Effect of altering the whey protein/casein ratio on quality properties of ice cream |
| title_fullStr | Effect of altering the whey protein/casein ratio on quality properties of ice cream |
| title_full_unstemmed | Effect of altering the whey protein/casein ratio on quality properties of ice cream |
| title_short | Effect of altering the whey protein/casein ratio on quality properties of ice cream |
| title_sort | effect of altering the whey protein casein ratio on quality properties of ice cream |
| topic | Ice cream whey protein casein meltdown hardness overrun |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2025.2459390 |
| work_keys_str_mv | AT muhammadazeemurrehmanalvi effectofalteringthewheyproteincaseinratioonqualitypropertiesoficecream AT joyikedichiagbawodike effectofalteringthewheyproteincaseinratioonqualitypropertiesoficecream AT andreagsolersanchez effectofalteringthewheyproteincaseinratioonqualitypropertiesoficecream AT sergioimartinezmonteagudo effectofalteringthewheyproteincaseinratioonqualitypropertiesoficecream |