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Formulation of Ice Cream Mix Utilizing Whey Concentrate Preserved by Hurdle Technique

KrishiKosh

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Title Formulation of Ice Cream Mix Utilizing Whey Concentrate Preserved by Hurdle Technique
 
Creator Krishna Murthy, G.
 
Contributor Jayaprakash, H.M.
Ramachandra Rao, H.G.
Venkateshaiah, B.V.
Kempanna, C.
 
Subject Formulation of Ice Cream Mix Utilizing Whey Concentrate Preserved by Hurdle Technique
 
Description PG Thesis
An attempt was made to develop shelf stable formulated ice cream by utilizing
whey concentrate preserved by hurdle technique. A technology was developed to prepare
shelf stable condensed whey, sweetened condensed whey, lactose hydrolyzed and protein
hydrolyzed whey concentrate was used in ice cream formulation. Among the various
levels of condensing, whey condensed to total solids level of 45 per cent having the water
activity (aw) of 0.923 was found to be most acceptable with respect to all physical
characteristics and chemical composition. As the level of sugar addition increased from
10 to 16 per cent, there was proportionate increase in total solids and decrease in water
activity (aw) was observed. At temperature of 37oC and 6.5 pH an enzyme concentration
of 1500 units/l was found to be optimum to attain 80 per cent lactose hydrolysis in 4 h.
Optimum level of condensing in lactose hydrolyzed whey was found to be 45 per cent.
Ice cream mix was prepared by replacing SNF with various levels of whey concentrate.
Among the various levels of plain whey concentrates tried to replace SNF the ice cream
prepared with 20 per cent was adjusted as best. Same was true for lactose hydrolyzed
whey concentrate and with lactose hydrolyzed whey concentrate with whey protein
hydrolyzed. The formulated ice cream exhibited decrease in pH, increase in acidity,
decrease in specific gravity, increased viscosity, increased freezing point and decreased
melting resistance, decreased whipping time and increased over run and decreased
hardness. Further, the incorporation of whey solids significantly increased the overall
acceptability of ice cream compared to control which is due to better functional
properties of whey like emulsifying, gelling and tactical characteristics. The storage study
revealed that both hydrolyzed and unhydrolyzed concentrates were acceptable up to 90
days of storage at 4 ± 1oC. The microbiological quality with respect to total bacterial
counts as well as yeast and mould counts was within the prescribed limits of PFA
standard for sweetened concentrated whey even after 3 months of storage. The
preparation of whey concentrates in various forms using hurdle technique not only helps
in increasing shelf life of whey but also helps in preserving whey concentrate in natural
form. Further, utilizing whey concentrates to replace SNF in ice cream can be an
appropriate alternative for effective utilization of whey besides increasing quality
characteristics of ice cream.
 
Date 2016-10-26T15:51:43Z
2016-10-26T15:51:43Z
2013-08-15
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/82264
 
Language en
 
Format application/pdf
 
Publisher Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar