Physical and Sensory Properties of Ice Cream as Influenced by Pulse Protein Concentrates
R. Sivasankari, G. Hemalatha, S. Amutha, M. Murugan, C. Vanniarajan, T. Umamaheswari
European Journal of Nutrition & Food Safety · pp. 322–328 · Published 20 Jul 2019
10.9734/ejnfs/2019/v9i430079Abstract
Pulses are one of the cheapest sources for the extraction of protein concentrates which can be gainfully utilized for meeting protein needs of specific groups. Techniques for maximum extraction of Pulse protein concentrates were developed for red gram and Bengal gram by standardisation of process parameters involving alkaline extraction followed by isoelectric precipitation. Extraction conditions viz., flour: water ratio – 1:10, pH 9 and stirring time- 4 hours were employed for isolation of the pulse protein concentrates. The protein concentrates extracted from red gram and chickpea were incorporated in ice cream formulations at concentrations of 5 and 10%. The pulse protein concentrate incorporated ice cream at 5% level had a higher sensory score of 8.7 and 8.8 on the nine-point hedonic scale compared to ice cream enriched with 10% pulse protein concentrate (8.4 and 8.5/9.0). The pulse protein enriched ice cream had a high protein content of 11.76 g/100 g compared to 4.90 g/100 g in control. Pulse protein concentrates have a wide food application in designing speciality foods for different age groups and disease conditions. The PPC incorporated protein enriched ice cream would provide for nutritious ice cream having desirable sensory properties with commercialisation prospects.
Cited by 19
Towhid Hasan, Y. Thoo, L. Siow · ACS Food Science & Technology · 2023
K. Hidas, I. C. Nyulas-Zeke, Anna Szepessy · LWT · 2023
C. Villarino, Heart Maryse A Alikpala, Adrian F Begonia · Critical reviews in food science and nutrition · 2022
V. R. Narala, Madara Asnate Jugbarde, Ivars Orlovs · Applied Food Research · 2022
V. R. Narala, Ivars Orlovs, Madara Asnate Jugbarde · Applied Food Research · 2022
Mutlu B. Guler‐Akin, Firdevs Avkan, M. Akin · Journal of food processing and preservation · 2021
H. Jooyandeh, Behrooz Alizadeh Behbahani, M. Noshad · Food Science and Technology · 2021
Muhammed Arshad P., Neha Sharma, Maanas Sharma · Sustainable Food Technology · 2025
Cheryl Kwoek Zhen Ng, Wei Qi Leng, Churn Hian Lim · 2023
Related research
- Development, Quality Evaluation and Acceptability of Ice Cream from Cow Milk, Tigernut and African Yam Bean Seed Milk — shares topic coverage
- Physicochemical, Sensory and Microbial Qualities of Ice Cream Stabilized with Hydrocolloids from Achi (Brachystegia eurycoma) and Ofor (Detarium microcarpum) — shares topic coverage
- Sensorial Quality and Physicochemical Properties of Newly Developed Ice-Cream, with Plant Originated Stabilizer; Modified Kithul (Caryota urens) Flour — shares topic coverage
- Physicochemical, Sensory, Rheological Properties and Glycemic Index of Fresh Date Ice Cream — shares topic coverage
- A Study of Product Portfolio of Refrigerated and Frozen Product Offerings by Gujarat Dairy Cooperatives — shares topic coverage
Article metrics
Real usage data collected on this platform.
0
Page views
0
PDF downloads
0
Outbound clicks
19
Citations
Views by country
Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".
No views recorded yet.
Traffic sources
Referring site, by host.
No traffic recorded yet.
Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.