Developing Formulation of Ice Cream Utilizing Preserved Whey Protein Concentrate and Characterizing Their Physico-chemical Traits
B. M. Manjunatha *
Department of Dairy Engineering, College of Dairy Technology, Sri Venkateswara Veterinary University, Tirupati-517502, India.
N. Supraja
Department of Biotechnology, Thiruvalluvar University, Vellore-632001, India.
Venkateswarlu Yedoti
Green Tech Biosciences India Private Limited, Chitvel, Annamayya District-516128, India.
B. Vijaykumar
Department of Biotechnology, Sri Venkateshwara University, Tirupati-517502, India.
*Author to whom correspondence should be addressed.
Abstract
Whey protein concentrate is a source for a number of high-quality proteins, carbohydrates, minerals and water-soluble vitamins and presence of all these components makes it a highly nutritious product. The composition of whey varies with the type of whey, pH and pre-heat treatment given to whey; Whey proteins are highly nutritious food supplements having therapeutic benefits too. The biological components of whey include Lactoferrin, \(\beta\)-Lactoglobulin, \(\alpha\)-Lactalbumin, glycomacropeptides and Immunoglobulin. Ice cream is a frozen product obtained from milk along with required milk products, cane sugar, stabilizers, emulsifiers and edible flavours and colours. The present study pertains to characterizing the ice cream incorporating whey protein concentrate for their physico-chemical properties.
Keywords: Whey proteins, physico-chemical properties, ice cream, hurdle technology, preservation