Effect of Hydrolyzed Lima Bean Protein on the Quality of Low - Fat Ice Cream Products
Corressponding author's email:
hoanpt@hcmute.edu.vnDOI:
https://doi.org/10.54644/jte.2025.1694Keywords:
Ice cream, Protein hydrolysis, Protein, Phaseolus lunatus L., AlcalaseAbstract
In this study, the possibility of replacing skim milk powder with hydrolyzed lima bean (Phaseolus lunatus L.) protein by alcalase (APPC) in low-fat ice cream formulations was evaluated at replacement levels of 0, 6, 12, 18, 24 and 30%. Increasing APPC substitution resulted in higher protein content (3.96–4.81%) and reduced carbohydrate (25.21–22.94%) and fat (2.20–1.72%) levels. APPC addition positively affected the physical properties by enhancing overrun and melting resistance while decreasing hardness. Sensory evaluations showed that substitutions between 6% and 18% did not significantly affect the ice cream's sensory attributes, whereas higher substitutions (24–30%) introduced mild bitterness and reduced sensory quality. Moreover, substituting skimmed milk powder with APPC improved ice cream stability by decreasing bubble size and promoting even air distribution. The 18% APPC substitution provided the best balance of nutritional and sensory properties, indicating that APPC is suitable for large-scale low-fat ice cream production and can contribute to product diversification in the market.
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