Influence of addition of oxidized whey protein by a free radical-generating system on quality of ice cream.

The objective of the present study was to investigate the application of oxidized whey protein in ice cream production,WPI was oxidized in a hydroxyl radical-generating system(HRGS).In order to determine the effect of the addition of oxidized whey protein on viscosity,texture,the overrun,the melting-resistance of ice cream were measured,and organoleptic quality was estimated.The results showed that all product parameters were much better for H2O2 system than that of FeCl3 system,and it improved quality of ice cream,especially for the addition of oxidized protein for 1 hour in H2O2 system achieving the maximal score,but organoleptic estimation of ice cream for the addition of oxidized protein slightly decreased compared with the control.It also elucidated that mild oxidation could improve product quality and making consumer easily accepted,yet need to improve sensory quality.