Texture evaluation of whey protein concentrate incorporated ice cream by Back Extrusion technique

Back extrusion technique was employed to evaluated texture properties of partial substituted whey protein concentrate (WPC) with milk solids not fat (1, 2, 3 and 4%) in ice cream formula. There was no remarkable effect of adding WPC on total solids or fat %. Total protein increased, while ash, and lactose content were significantly decreased. Back-extrusion results represented a decrease in hardness values of resultant ice cream, while,...