Akademik Veri Yönetim Sistemi
5th Online Dairy Science and Technology Symposium, Athens, Yunanistan, 23 - 26 Haziran 2025, ss.2, (Özet Bildiri)
Ice cream is one of the most preferred dairy products due to its sensory and nutritional properties. Its composition forms a complex physicochemical system consisting of air bubbles, fat globules, ice crystals, proteins, minerals, and sugars. The addition of emulsifiers and stabilizers creates a smooth colloidal emulsion. Although its composition can be modified, changes may negatively impact sensory and structural properties. In recent years, increased consumer awareness has driven interest in high-protein foods. This study examines the structural and sensory changes in ice cream with increased protein content using fibril milk protein concentrate (F-MPC). Fibrillation occurs when whey proteins assemble into β-sheet structures in an orderly manner under low pH, low ionic strength, high temperature, and prolonged heating conditions. The high amount of hydrogen bonds formed in these structures provide distinct functional properties such as thickening, gelling, emulsifying and foaming in foods. Results showed that F-MPC increased protein content to 5.5%, achieving the highest overrun (44.89%) and lowest hardness (144.299 N), ensuring optimal texture, meltability, and creaminess. Rheological analysis confirmed that the F-MPC formulation had the highest viscosity. Overall, F-MPC was found to improve both structural and sensory properties in high-protein ice cream.