Abstract
Consumption of frozen desserts in the United States has increased steadily in recent years. However, rising costs of milk solids-not-fat (MSNF) used in dessert formulas may cause manufactures to consider less-expensive nondairy protein sources as an alternative with the resulting products labeled “nondairy”. Use of soy protein isolates and concentrates as food ingredients is rapidly gaining acceptance in the United States. Glandless cottonseed and peanut protein isolates are expected to become available in the next few years. A membrane isolation process which employs ultrafiltration membranes to produce protein isolates directly from oilseed flour extracts has now been developed. Performance of these isolates in frozen desserts was assessed. Taste panel scores of dessert samples for color, odor, textures, flavor and overall acceptability were statistically analyzed. Results showed MIP soy isolate could replace MSNF (a) at the 80% level without flavor or texture loss, (b) at the 60% level without loss in overall acceptability and (c) at the 40% level without quality loss in color and odor. MIP peanut isolate replaced MSNF (a) at the 80% level without textural change, (b) at the 60% level without loss in overall acceptability or desirable flavor and odor and (c) at the 40% level without color loss. MIP cottonseed SP isolate was used to replace MSNF (a) at the 60% level without flavor loss, (b) at the 40% level with no textural changes and (c) at the 20% level without loss in overall acceptability. Based on these results, MIP oilseed isolates (especially soy and peanut) are a possible alternate source of protein for use in soft-serve frozen desserts to the replacement levels stipulated.
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Lawhon, J.T., Golightly, N.H. & Lusas, E.W. Utilization of membrane-produced oilseed isolates in soft-serve frozen desserts. J Am Oil Chem Soc 57, 302–306 (1980). https://doi.org/10.1007/BF02662212
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DOI: https://doi.org/10.1007/BF02662212