ANALYSIS AND DEVELOPMENT OF WHEY PROTEIN ICE CREAM
The concern about health raised the demand for natural and healthy products, thus increasing the physical performance of athletes and non-athletes, it led to increased consumption of supplements that enhance this effect. The ice cream is a product that appeals to the most varied tastes and proteins contribute to the development of the ice structure. The proteins aid in the maintenance of muscle and other tissues and can be use as a fat substitute in the formulation. The study aimed to develop a whey protein ice cream, using whey protein as a fat substitute, and get a product with low fat. Before the product development, a market research was perform to identify the preferences and demands of consumers. Two formulations were obtain, one with 6 g protein and another with 8 g per serving of 60 g of ice, these choices aimed the minimum change in the pleasant ice cream taste. We held a sensory analysis of the two ice creams to assess public acceptance. It concluded that by increasing the amount of protein product and reducing the amount of fat, the ice cream was approve by the consumer, making it feasible commercialization.
PaperID: p 2771-2779
Author's Name: Isabela Maria Reck, Sarah Alves Gazeloto, Robson Camillo de Souza Junior, Adriana Vieira dos Santos, Marcela Tiemi Nakayama Henschel and Grasiele Scaramal Madrona