Assessment of milk-based high protein products as ingredients of low-fat ice creams
ارزیابی فرآوردههای شیری حاوی پروتئین باال بهعنوان مواد تشکیل دهنده بستنیها ی کمچرب
Orazov A. Abbasbeigi S. Koishiyeva Z. Nadtochii L.
2024National Nutrition and Food Technology Research Institute
Applied Food Biotechnology
2024#11Issue 1
Background and Objective: This study assessed the potential of incorporating high-protein dairy ingredients into ice cream recipes in response to increasing consumer interest in high-protein foods with improved nutritional benefits. The goal was to assess the functional and compositional characteristics of protein ingredients derived from skim milk, which could play a critical role in creating low-fat ice cream that meets sensory expectations. Material and Methods: Various milk-based protein ingredients, including milk protein concentrate, rennet casein, acid casein, sodium caseinate, calcium caseinate, and micellar casein concentrate, have been analyzed for their protein content, ash content, amino acid profiles, and functional characteristics such as water-binding and viscosity-building capacities. This comprehensive assessment was conducted to assess their potential to replicate the creamy texture of traditional ice creams. Results and Conclusion: The protein content of the ingredients varied from 82.5–92.7%, with acid casein and sodium caseinate showing the highest levels. This high protein content contributed to excellent water-binding and viscosity-building characteristics, which are critical for replicating the creamy texture of ice creams. Rennet casein and sodium caseinate included higher ash contents, which could affect the ice creams mineral content and overall flavor profile. Although milk protein concentrate, sodium caseinate, and micellar casein concentrate lacked certain essential amino acids, they included biological values of over 50%, thereby enhancing the nutritional quality of low-fat ice cream formulations. The potential of these high-protein dairy ingredients to significantly affect the development of healthier ice cream products with desirable sensory and physicochemical characteristics cannot be exaggerated. Incorporating these ingredients into low-fat ice cream offers a promising approach to creating further nutritious products. Conflict of interest: The authors declare no conflict of interest.
Caseins , Dairy Products , Dietary Proteins , Food Texture , Ice Cream , Nutritional Value
Text of the article Перейти на текст статьи
Institute of Veterinary Science and Agricultural Technology, Zhangir Khan Agrarian Technical University, Uralsk, Kazakhstan
ITMO University, Saint Petersburg, Russian Federation
Islamic Azad University (IAU), Science and Research Branch, Tehran, Iran
Faculty of Ecotechnologies, ITMO University, Saint Petersburg, Russian Federation
Institute of Veterinary Science and Agricultural Technology
ITMO University
Islamic Azad University (IAU)
Faculty of Ecotechnologies
10 лет помогаем публиковать статьи Международный издатель
Книга Публикация научной статьи Волощук 2026 Book Publication of a scientific article 2026