ArticleFoods (Basel, Switzerland)2025
The Use of High-Protein Preparations in Ice Cream Production.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- A cyanobacteria-mediated TiO₂ nanoparticle and propolis cream enhances antifungal activity and wound healing against Candida albicans in mice.Scientific reports · 2026Article
- A Review of the Role of Paraprobiotics in the Formulation of High-Protein Ice Cream as an Advanced Functional Food.International journal of food science · 2025Review
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Authors and funding
3 authors.
Funding
Abstract
The aim of this study was to evaluate the applicability of high-protein preparations in the production of ice cream. Ice cream for the experiment was produced with the addition of the following high-protein preparations: micellar casein concentrate (CN) obtained from skimmed milk, buttermilk protein concentrate (BMP), whey protein concentrate (WPC) with 80% protein content, and skimmed milk powder (SMP) as the control sample. The ice cream mix (composition, colour, and consistency index) and the ice cream (overrun, melting rate, hardness, and sensory attributes) were analysed in this study. The addition of high-protein preparations increased the protein content of the ice cream mix, thus modifying selected properties of the mix and the produced ice cream. Mixes fortified with high-protein preparations were characterised by a higher consistency index (maximum values for WPC) and larger particle size (maximum values for CN) than those of the control sample. The whiteness index was lower in high-protein ice cream mixes than in the control sample. Depending on the type of preparation added to the ice cream mix, the resulting ice cream differed in hardness (hardness was highest in samples containing WPC, 276.54 N), overrun (lowest in samples containing WPC, 52.40%), and melting rate (lowest in samples containing BMP and highest in samples containing WPC, 0.24 g/min). High-protein preparations did not induce significant changes in ice cream palatability, except for ice cream fortified with WPC, which scored lower in the sensory analysis due to lower fluffiness, higher brittleness, and sour aroma and taste.
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Registered trials
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