Short communication: Low-fat ice cream flavor not modified by high hydrostatic pressure treatment of whey protein concentrate

• Published in: Journal of dairy science 2010-04, Vol.93 (4), p.1452-1458
• Main Authors: Chauhan, J.M., Lim, S.-Y., Powers, J.R., Ross, C.F., Clark, S.
• Format: Article
• Language: English
• Subjects: Animal productions; Biological and medical sciences; Chromatography, Gas; Dietary Fats - analysis; flavor; flavor binding; food analysis; food composition; Food Handling - methods; Food industries; food processing quality; Food Technology - methods; Fundamental and applied biological sciences. Psychology; high hydrostatic pressure; high hydrostatic pressure treatment; high pressure treatment; Humans; Hydrostatic Pressure; Ice Cream - analysis; Ice Cream - standards; ice milk; low-fat ice cream; Milk and cheese industries. Ice creams; Milk Proteins - analysis; Milk Proteins - chemistry; model food systems; protein binding; protein concentrates; Rheology; sensory properties; Solid Phase Microextraction; Terrestrial animal productions; ultrafiltration; Vertebrates; whey protein; whey protein concentrate; Whey Proteins
• ISSN: 0022-0302; 1525-3198
• DOI: 10.3168/jds.2009-2688

The purpose of this study was to examine flavor binding of high hydrostatic pressure (HHP)-treated whey protein concentrate (WPC) in a real food system. Fresh Washington State University (WSU, Pullman) WPC, produced by ultrafiltration of separated Cheddar cheese whey, was treated at 300MPa for 15min. Commercial WPC 35 powder was reconstituted to equivalent total solids as WSU WPC (8.23%). Six batches of low-fat ice cream were produced: A) HHP-treated WSU WPC without diacetyl; B) and E) WSU WPC with 2 mg/L of diacetyl added before HHP; C) WSU WPC with 2 mg/L of diacetyl added after HHP; D) untreated WSU WPC with 2 mg/L of diacetyl; and F) untreated commercial WPC 35 with 2 mg/L of diacetyl. The solution of WSU WPC or commercial WPC 35 contributed 10% to the mix formulation. Ice creams were produced by using standard ice cream ingredients and processes. Low-fat ice creams containing HHP-treated WSU WPC and untreated WSU WPC were analyzed using headspace-solid phase microextraction-gas chromatography. Sensory evaluation by balanced reference duo-trio test was carried out using 50 untrained panelists in 2 sessions on 2 different days. The headspace-solid phase microextraction-gas chromatography analysis revealed that ice cream containing HHP-treated WSU WPC had almost 3 times the concentration of diacetyl compared with ice cream containing untreated WSU WPC at d 1 of storage. However, diacetyl was not detected in ice creams after 14 d of storage. Eighty percent of panelists were able to distinguish between low-fat ice creams containing untreated WSU WPC with and without diacetyl, confirming panelists’ ability to detect diacetyl. However, panelists were not able to distinguish between low-fat ice creams containing untreated and HHP-treated WSU WPC with diacetyl. These results show that WPC diacetyl-binding properties were not enhanced by 300-MPa HHP treatment for 15min, indicating that HHP may not be suitable for such applications.