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- W2996367625 abstract "Abstract Debittered trub (brewing waste) is an important source of protein source (70.26%). Trub and whey protein were used for 5% protein enrichment of ice cream frozen by liquid nitrogen. Three formulations were elaborated: ice cream standard (ICS), ice cream with whey protein (ICW) and ice cream with trub (ICT). Chemical composition, rheological properties, texture, overrun, melting rate, scanning electron microscopy and a sensorial test were performed. Results showed that ICT presented a higher viscosity, obtained on the upward curve up to 6.76 Pa s −1 , consistency index (22.96 (Pa s −1 ) n ), hysteresis area (140.40 mPa s −1 ) and hardness (31113.33 g) but a lower melting rate (0.38 g min −1 ), overrun (13.92%) and sensorial acceptability than the other formulations. The addition of trub debittered for protein enrichment improved ice cream properties and demonstrated that it could be used as a food ingredient." @default.
- W2996367625 created "2019-12-26" @default.
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- W2996367625 date "2019-12-29" @default.
- W2996367625 modified "2023-10-02" @default.
- W2996367625 title "Technological and sensorial properties of liquid nitrogen ice cream enriched with protein from brewing waste (trub)" @default.
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- W2996367625 doi "https://doi.org/10.1111/ijfs.14484" @default.
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