Effect of High Biological Value Animal Protein Sources on the Techno-Functional Properties of Ice Cream

Tamás Csurka, Karina Ilona Hidas, Adrienn Varga-Tóth, István Dalmadi (), Klára Pásztor-Huszár and László Ferenc Friedrich
Additional contact information
Tamás Csurka: Department of Livestock Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi Str. 43-45, H-1118 Budapest, Hungary
Karina Ilona Hidas: Department of Livestock Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi Str. 43-45, H-1118 Budapest, Hungary
Adrienn Varga-Tóth: Department of Livestock Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi Str. 43-45, H-1118 Budapest, Hungary
István Dalmadi: Department of Livestock Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi Str. 43-45, H-1118 Budapest, Hungary
Klára Pásztor-Huszár: Department of Livestock Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi Str. 43-45, H-1118 Budapest, Hungary
László Ferenc Friedrich: Department of Livestock Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi Str. 43-45, H-1118 Budapest, Hungary

Sustainability, 2023, vol. 15, issue 24, 1-15

Abstract: This study aimed to investigate the effect of enriching ice cream with high biological value animal protein sources from by-products on its techno-functional properties. Ice creams were prepared with 10 g (100 g) −1 amount of different enrichments: whole egg, egg yolk, egg white, animal blood plasma, whole blood, and haemoglobin. The rheological properties, frozen texture, colour, dry matter content, and pH of the ice cream samples were analysed. The results indicate that these ‘natural food additives’ can influence the quality properties of ice cream, highlighting the potential for developing novel ice cream products with enhanced nutritional value and decreasing food wastes. The study reveals that enrichments significantly affect the rheological attributes of the ice cream mix, altering yield stress and consistency index without changing the overall rheological behaviour. The frozen texture varies among enrichments, with egg white resulting in the softest texture, while blood-based enrichments and egg yolk contribute to a harder texture. Colour analysis indicates changes in redness/greenness, yellowness/blueness and lightness due to different pigments and foaming effects of enrichment materials. Furthermore, enrichments influence dry matter content and pH, with egg yolk increasing fat content and haemoglobin boosting protein content. Sensory analysis suggests that certain enrichments improve taste sensation and colour preference, making them more acceptable to consumers despite the by-product ingredients.

Keywords: by-product recovery; functional properties; milk substitution; ice cream; proteins; rheology; texture; sensory analysis (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2023
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
https://www.mdpi.com/2071-1050/15/24/16794/pdf (application/pdf)
https://www.mdpi.com/2071-1050/15/24/16794/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:15:y:2023:i:24:p:16794-:d:1299466

Access Statistics for this article

Sustainability is currently edited by Ms. Alexandra Wu

More articles in Sustainability from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().