International Journal of Food Science and Technology 2019 1

Original article
Technological and sensorial properties of liquid nitrogen ice
cream enriched with protein from brewing waste (trub)

Bianka Rocha Saraiva,1 Lucas Henrique Maldonado da Silva,1 Fernando Ant^onio Anjo,1
Ana Carolina Pelaes Vital, 2
Jessica Bassi Da Silva,3 Marcos Luciano Bruschi3 &
Paula Toshimi Matumoto Pintro1,2,4*
1 Programa de Pos-Graduacß~ao em Ci^encia de Alimentos, Universidade Estadual de Maringa, CEP: 87020-900, Maringa, Brasil
2 Programa de Pos-Graduacß~ao em Zootecnia, Universidade Estadual de Maringa, CEP: 87020-900, Maringa, Brasil
3 Programa de Pos-Graduacß~ao em Ci^encias Farmac^euticas, Departamento de Farmacia, Universidade Estadual de Maringa, CEP: 87020-900,
Maring
a, Brasil
4 Departamento de Agronomia, Universidade Estadual de Maringa, CEP: 87020-900, Maringa, Brasil
(Received 23 September 2019; Accepted in revised form 11 December 2019)

Abstract Debittered trub (brewing waste) is an important source of protein source (70.26%). Trub and whey pro-
tein 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.
Keywords Dairy product, protein enrichment, trub, waste reuse.

the tannins, are water-soluble and can be removed,

Introduction
Agro-industrial wastes are important nutrients sources
(protein, carbohydrates, fibre) and can be reused as
new food ingredients for human and animals. Reuse
can contribute to the reduction of environmental
impacts and operational costs, and add value to what
was previously discarded (Scialabba, 2014). These
wastes have not only been used in dairy products to
produce probiotic ice cream due to the high dietary
fibre content of fruit and grain wastes (Ayar et al.,
2018) but also as a source of antioxidants in ice cream
through the addition of grape juice wastes (Vital et al.,
2018) and in meat products to develop hamburgers
enriched with brewing waste (malt bagasse) (Saraiva
et al., 2019a).
Trub is a brewing waste obtained after boiling of
the must. Its composition is rich in proteins and car-
bohydrates, but its bitter taste makes its use limited in
animal and human food (Santos Mathias et al., 2015).
However, these bitter compounds in trub, especially
*Correspondent: E-mail: ptmpintro@gmail.com
thereby reducing the bitterness and increasing the
nutritional value of trub (70% protein), and enabling
its use as a new source of nutrients for food enrich-
ment (Saraiva et al., 2019b).
Ice cream is a frozen stable emulsion that may be
composed of fat, protein, non-fat milk solids, sugar,
stabilisers and emulsifiers (Goff, 1997). Other ingredi-
ents can be added to ice cream to confer aroma, col-
our and flavour and enhance its nutritional value and
technological properties. Inulin and Lactobacillus casei
were added to sheep milk ice cream, improving its
functional potential (Balthazar et al., 2018). The inclu-
sion of processed ginger in ice cream decreased its
overrun while melting resistance and antioxidant
potential improved (Gabbi et al., 2018). In addition,
the antioxidant potential increased in ice cream supple-
mented with herbal extracts (Gremski et al., 2019),
while the textural properties of ice cream were modi-
fied by the addition of polyols (Kalicka et al., 2019).
Milk protein concentrate and whey protein isolate
have already been used for protein enrichment in ice
cream (Daw & Hartel, 2015). The addition of protein

doi:10.1111/ijfs.14484
© 2019 Institute of Food Science and Technology
The peer review history for this article is available at https://publons.com/publon/10.1111/ijfs.14484
2 Ice cream enriched with protein from trub B. R. Saraiva et al.
concentrates to processed food has been used to
improve the functional properties of food products.
Whey protein is widely used for its aeration/foaming
ability and viscosity development in foods (El-magoli
et al., 1996). When added to emulsions, the proteins
and polysaccharides can alter the rheological beha-
viour. In ice cream, proteins affect the structure in
terms of emulsification and water-binding in the sys-
tem, increasing the viscosity of the mixture and slow-
ing down the melting time (Tekin et al., 2017).
The chemical and functional properties of proteins
are dependent on their interaction with other compo-
nents present in the system, such as water, fat, carbohy-
drates and other proteins (Li-Chan & Lacroix, 2018),
potentially modifying the system’s structure, composi-
tion and processing mode. Therefore, in developing or
enriching products, it is important to understand how
food behaves when a new ingredient is included.
The inclusion of trub as a protein ingredient in food
and the effects that its application may have on food
properties have not yet been evaluated. A process to
reduce the bitterness of trub has recently been pub-
lished. This process renders trub a protein source that
may be an alternative to those currently used in the
food industry, such as whey protein.
Fast freezing in liquid nitrogen generates a large
number of small ice crystals, an important characteris-
tic for ice cream products, maintaining excellent
appearance, taste and texture (Scott, 1976). The objec-
tive of this study was to evaluate the functional and
technological properties of liquid nitrogen ice cream
enriched with the proteins from trub in comparison to
made with whey protein, an ingredient already used
for foods enrichment.
Materials and methods
Materials and reagents
The ice cream (IC) formulations were prepared using
the blend provided by Icenow Sorvetes ArtesanaisÒ
(Maringa, PR, Brazil). Pasteurised whole milk (Lacto-
bom, Toledo, PR, Brazil), milk cream (Frimesa, Mare-
chal Candido Rondon, PR, Brazil), commercial sugar
(DoceSucar, Ibipor~ a, PR, Brazil), cocoa powder (Du
Porto, Porto Feliz, SP, Brazil) and whey protein (WP)
(88.62% protein and 1.51% fat) (Maringa, PR, Brazil)
were purchased in local commerce. Reagents utilised
were of analytical standard. The debittered trub (DT)
was obtained as showed by Saraiva et al. (2019b)
(70.34% protein and 9.24% fat).
Elaboration of liquid nitrogen ice cream
The ice creams formulations contained 58.14% pas-
teurised whole milk, 23.26% milk cream, 11.63%
International Journal of Food Science and Technology 2019
commercial sugar, 3.49% Icenow Sorvetes ArtesanaisÒ
blend and 3.49% cocoa powder. Three formulations
were elaborated: ice cream standard (ICS; without pro-
tein enrichment), ice cream with 5.92% whey protein
(ICW) and ice cream with 7.34% debittered trub
(ICT). DT and WP were used as an additional ingredi-
ent for protein enrichment. Both were added to their
respective formulations to provide the same amount of
protein (5.25%) to give products that can be called
‘protein sources’.
In the IC elaboration, all ingredients were homoge-
nised for 1 min (OSTER 2619 450 W) and stored at
5 °C for 16 h for hydration of the solids. Liquid nitro-
gen was then added slowly while the mixture was fro-
zen in a professional mixer, and the IC was stored at

16 °C for 24 h before further analysis.
Physicochemical properties of ice creams
Chemical composition was determined by moisture
(AOAC, 2005), crude protein by Kjeldahl method (ni-
trogen-to-protein conversion factor of 6.38), and ash
content (AOAC, 2005), total fat (Bligh & Dyer, 1959),
crude fibre (Ba 6a-05 – AOCS, 1996) and carbohy-
drates were determined by difference. The results were
expressed on wet basis. The pH was determined using
a pH metre (Tecnopon, mPA-210) and the caloric
value (kcal/100 g) according to Li et al. (2014).
Overrun determination
A defined volume was weighed before and after the
freezing process. The overrun was calculated according
to Equation 1 (Marshall et al., 2003):
 
Liquid mixtureðgÞ
Ice cream ðgÞ
%Overrun ¼  100
Ice creamðgÞ
ð1Þ
Melting properties
Samples (15 g) were allowed to melt at 23  1 °C over
a 5 mm mesh. Melted mass and time were observed.
Melting curves were linearised to determine melt rate
of each formulation (Tekin et al., 2017).
Rheological properties
Continuous shear rheology
Flow rheograms of IC formulations were obtained
using a controlled shear rate/stress rheometer (MARS
II, Hacke Thermo Fisher Scientific Inc., Newington,
Germany) in the flow mode at
2 °C, with a parallel
steel cone-plate geometry (35 mm, separated by a fixed
distance of 0.052 mm). Samples were carefully applied
to the lower plate, ensuring the minimum shear of the
© 2019 Institute of Food Science and Technology

formulation and allowing a 1-min relaxation of the ten-
sion introduced before the analysis. The downward and
upward flow curves were obtained over shear rates (_c)
of 0-2000 s
1, increased over 150 s, held at the highest
limit for 10 s, and decreased over 150 s. The selection
of the shear range was determined by the consistency of
each formulation. Downward and upward curves were
modelled using the Oswald–de Waele equation (Power
Law) (Eq. 2) (Bruschi et al., 2007):
s ¼ k:_cn ð2Þ
where s is the shear stress (Pa), k is the consistency
index ([Pa s
1]n), c_ is the shear rate (s
1 and n is the
flow behaviour index (dimensionless).
The yield value was determined by the Herschel–Buck-
ley (Eq. 3) rheological model (Hemphill et al., 1993):
s ¼ so þ k:_cn ð3Þ
where s is the shear stress (Pa), so is the yield stress
(Pa), k represents the consistency index ([Pa s
1]n), c_ is
the shear rate (s
1), and n is the flow behaviour index
(dimensionless). The areas of hysteresis and apparent
viscosity were calculated using RheoWin 4.10.0000
(HaakeÒ) software.
Oscillatory rheology
For the oscillatory mode, the same MARS II rheometer
and geometry, described above, were used, with analysis
at
2 °C. Firstly, the linear viscoelastic region (LVR)
was investigated by increasing the torque sweep at a fixed
frequency for each sample. The LVR has been identified
as the region where tension and deformation are directly
proportional, and the storage modulus (G0 ) or loss modu-
lus (G″) remains constant. A deformation rate within the
LVR was selected for subsequent frequency sweep analy-
ses from 0.1 to 10.0 Hz. G0 and G″ were calculated using
RheoWin 4.10.0000 (HaakeÒ) software. Experimentally,
the first point of data collection generated by the rheome-
ter at 0.1 Hz is subject to instrument artefacts and has
thus been treated with caution.
Texture profile
Texture profile was performed by penetration test
according to Javidi et al. (2016) using a texture analy-
ser CT-III (Brookfield, Middleborough, USA). Each
IC (40 mL) was evaluated at 24  1 °C by acrylic cir-
cular probe TA-10 (27 mm of diameter and 35 mm of
height) with Trigger of 10 g, and speed of 2 mm s
1,
for hardness and adhesiveness parameters.
Scanning electron microscopy
The IC structure was analysed by scanning electron
microscope (QUANTA 250) at 15 kV and 30 µm
(Matumoto-Pintro et al., 2011). The samples were
© 2019 Institute of Food Science and Technology
Ice cream enriched with protein from trub B. R. Saraiva et al. 3
frozen by liquid nitrogen, then lyophilised in 50 mL
tube (Christ Alpha 1-4 LD plus, Marin Christ, Ger-
many). A small fraction of each ice cream with intact
structure was removed, mounted on an aluminium
stub using carbon tape and coated with a gold layer
(Sputter coater, Baltec SCD 050, Balzers, Liechten-
stein).
Sensory analysis
Sensory analysis was performed to evaluate the accept-
ability of the samples. Each IC was stored at
18 °C
and before analysis, remained at 20 °C for 2 min in
plastic cups coded with random three-digit numbers.
The acceptability was evaluated by eighty potential
consumers (untrained), who scored the attributes of
colour, flavour, odour, texture and overall acceptance,
using a semi-structured nine-point hedonic scale
(1 = highly disliked to 9 = highly liked) (Meilgaard
et al., 1999; Garcıa-Gomez et al., 2019). A medium
score was excluded, according to Font i Furnols et al.
(2008).
The profile of consumers who performed the sen-
sory analysis consisted of 40% women and 60%
men. Most of the consumers were aged between 18
and 39 (48.89% were aged 18–24, and 42.23% were
aged 25–39), while the consumers aged 40–54 and
>55 years presented the same percentage (4.44%),
and the lowest representation of the public. Although
there is a growing interest among the population in
the relationship between health and food, most con-
sumers still use the taste factor (84.44%) when choos-
ing to buy a product, followed by price (6.67%),
brand (5.56%) and, lastly, the nutritional value
(3.33%). Of the consumers approached, 43.33% fol-
lowed a diet plan, and 32.22% made use of protein
supplementation.
This analysis was approved by the Research Ethics
Committee of the State University of Maringa
(CAAE: 88903718.0.0000.0104).
Statistical analysis
The results were evaluated by analysis of variance
using the general linear model procedure in SAS (Sta-
tistical Analysis System, 9.0), and formulations were
considered a fixed factor. The experiment was
repeated three times with three replicates per treat-
ment. For acceptability, test of the sensory attributes
was used the analysis of variance using general lineal
model (GLM). The consumer was considerate as a
random effect, and the treatment was fixed effect on
the consumer test. Data were presented as the mean
and standard deviation, and when significant differ-
ences were observed, Tukey’s test was performed
(P < 0.05).
International Journal of Food Science and Technology 2019
4 Ice cream enriched with protein from trub B. R. Saraiva et al.

Results and discussion

(Fig. 2) of IC are analysed by oscillatory shear. Both
properties are important in establishing the best form
Chemical composition of ice creams
of food production, the type of equipment and the
estimation of product stability (Tabilo-Munizaga &
ICT presented higher values of fat, fibre, ash and calo- Barbosa-Canovas, 2005).
rie content than the ICS and ICW (P < 0.05) as shown The apparent viscosity (g0 ) of ICs decreased as the
in Table 1. The difference can be explained by the oscillatory frequency increased, presenting a non-New-
chemical composition of DT, which is rich in fat and tonian time-dependent flow (Fig. 1). Due to the com-
fibre. DT has a pH of 6.07  0.04, and WP has a pH plex composition of food products, the ingredients
of 7.12  0.00, which explains the pH difference in the may be stretched or disentangled and aligned in the
formulations. direction of the shear rate (_c), decreasing the flow
Protein is an essential nutrient with an established resistance and apparent viscosity (Abu-Jdayil, 2003).
nutrient reference value of 50 g for an adult. Claims As the shear rate increased, the apparent viscosity
that a product is a ‘source of protein’ require the pro- decreased, corresponding to a pseudoplastic flow beha-
duct to have at least 10% of the nutrient reference viour at
2 °C (Fig. 1), with n < 1 (Table 2). ICs were
value/100 g of solids, that is, 5 g of protein in 100 g of classified as thixotropic fluids. Thixotropy is an
product (5%) (Codex Alimentarius, 1995; Codex Ali- isothermal and reversible phenomenon that results in
mentarius, 1997). As ICW and ICT contained more the gradual deformation of the structure of system
than 5% protein, both can be called ‘protein source’ (such as material or food), which does not resist the
products (Codex Alimentarius, 1997). application of the shear rate and stress (Abu-Jdayil,
Dietary protein supplements are purported to 2003). After the withdrawal of this shear force, the sys-
enhance muscle growth when combined with resistance tem is able to return to its original structure more
training (Hulmi et al., 2010), and protein IC can be an quickly because, after restructuring, the system parti-
alternative for this supplementation. The search for cles become closer, but the apparent viscosity becomes
new protein sources has grown because, in developing smaller (Fig. 1). ICT displayed a higher apparent vis-
countries, the population has suffered a deficit in ani- cosity than the other formulations, due to its lipophilic
mal protein. The high protein content of DT makes it properties (high oil absorption capacity) (Saraiva
an alternative for consuming protein from a vegetal et al., 2019b), which may have led to a high interac-
source. tion of DT with the IC ingredients (rich in fat),
thereby increasing the viscosity.
Continuous shear rheology
Ice cream with trub presented a higher hysteresis
area (140.40 mPa s
1) than ICS (0.47 mPa s
1) and
The continuous shear rheology properties at
2 °C ICW (2.21 mPa s
1). Positive hysteresis areas also
differed among the analysed ICs (P < 0.05; Table 2). characterise the fluids as thixotropic. The larger the
These properties experimentally evaluate the flow hysteresis area, the less time is required for the mate-
behaviour (Fig. 1), while the viscoelastic properties rial to return to the initial condition (Bhattacharya,
2016), which is relate to the apparent viscosity (g0 )
Table 1 Physicochemical properties of ice cream formulations (Fig. 1) and consistency index (k) of ICT (Table 2).
Ice cream with trub presented a significantly higher
ICS ICW ICT (P < 0.05) k value than ICS and ICW. DT is prepared
Moisture (%) 71.42  0.11a
68.42  0.13b
67.44  0.10c
Crude protein (%) 3.25  0.19b 7.44  0.04a 7.59  0.05a
Table 2 Effects of protein enrichment of ice cream on consis-
Fat (%) 5.55  0.08c 5.71  0.06b 6.41  0.06a
tency index (k), flow behaviour index (n), yield value and hys-
Fibre (%) 0.06  0.00b 0.06  0.00b 0.11  0.01a
teresis area at
2 °C
Ash (%) 0.79  0.01c 0.92  0.00b 0.95  0.01a
Carbohydrates (%) 18.93  0.35a 17.45  0.38b 17.49  0.09b ICS ICW ICT
Caloric value (kcal/ 138.64  0.85c 150.96  0.93b 158.06  0.02a
100 g) k (Pa s
1)n 0.06  0.01b 0.09  0.00b 22.96  3.31a
Overrun (%) 19.04  1.65a 21.46  2.11a 13.92  0.35b n (dimensionless) 0.93  0.01a 0.91  0.00a 0.42  0.01b
Melting rate 0.43  0.07b 0.61  0.02a 0.38  0.03b Yield value (Pa) 1.07  0.14b 0.54  0.03b 215.50  37.48a
(g min
1) Hysteresis area 0.47  0.10b 2.21  0.64b 140.40  12.16a
pH 7.00  0.03a 6.91  0.03b 6.77  0.11c (mPa s
1)

Results are expressed as mean  standard deviation. Different letters Results are expressed as mean  standard deviation. Different letters
in the same line are significantly different (P < 0.05). in the same line are significantly different (P < 0.05).
ICS, ice cream standard; ICT, ice cream with debittered trub; ICW, ice ICS, ice cream standard; ICT, ice cream with debittered trub; ICW, ice
cream with whey protein. cream with whey protein.

International Journal of Food Science and Technology 2019 © 2019 Institute of Food Science and Technology
 Ice cream enriched with protein from trub B. R. Saraiva et al. 5

ICS 80 0.06 ICS 12

η′ τ
9

Viscosity (Pa.s)
60 0.05
Shear stress (Pa)

G', G'' (Pa)

6
40 0.03

3
20 0.02

0
0 0.00 0 2.5 5 7.5 10
0 500 1000 1500 2000

ICW 40
ICW 120 0.08
η′ τ 30

G', G'' (Pa)

90 0.06
Shear stress (Pa)

Viscosity (Pa.s)
20
60 0.04

10
30 0.02

0
0 0.00 0 2.5 5 7.5 10
0 500 1000 1500 2000

ICT ICT 12 000

1000 τ 7.20
η′
9000
Shear stress (Pa)

Viscosity (Pa.s)

750 5.40
G', G'' (Pa)

6000
500 3.60

3000
250 1.80

0
0 0.00
0 500 1000 1500 2000 0 2.5 5 7.5 10

Shear rate (s-1) f (Hz)

G' G''
Upward curve Downward curve
Figure 2 Oscillatory rheology in ice cream formulations. ICS, ice
Figure 1 Continuous shear (flow) rheology in ice cream formula- cream standard; ICW, ice cream with whey protein; ICT, ice cream
tions. ICS, ice cream standard; ICW, ice cream with whey protein; with debittered trub; G0 , storage modulus; G″, loss modulus.
ICT, ice cream with debittered trub. g0 , viscosity; s, shear stress.

by promoting hydrophobic interactions that increase Ice cream with trub had a higher yield value than
the protein interactions, resulting in protein agglomer- ICS and ICW (Table 2). The higher the yield value,
ation. These proteins can interact with milk proteins, the higher the shear rate required to start the flow/de-
increasing the binding force between them, and the formation of the ice cream, indicating a higher product
force of binding protein was reflected by increased hys- resistance, which is related to its consistency and vis-
teresis area, g0 and k. As the result, ICT presented a cosity. Higher values of yield demonstrate the
382.66- and 255.11-fold higher k value than ICS and strengthening of the three-dimensional (3D) network
ICW, respectively, demonstrating that DT imparts of the mixture (Souza Ferreira et al., 2017).
greater consistency to the IC. Daw & Hartel (2015)
showed that k increased with increasing milk protein
Oscillatory shear rheology
concentration in IC. The comparatively higher k
exhibited by ICT is associated with the relatively The oscillatory shear rheology at
2 °C (Fig. 2) varied
higher g0 on this formulation (Fig. 1), increasing the among the ICs. For ICS, G″ was higher than G0 at all
flow resistance. In contrast, n decreased and was smal- frequencies, which was representative of elastoviscous
ler than that of ICS and ICW. The similar n values behaviour, while for ICW, there was a transition from
(P < 0.05) of ICS and ICW meant these formulations elastoviscous to viscoelastic behaviour at 3 Hz. ICT
also exhibited a similar flow behaviour to each other. presented a viscoelastic behaviour as the frequency

© 2019 Institute of Food Science and Technology International Journal of Food Science and Technology 2019
6 Ice cream enriched with protein from trub B. R. Saraiva et al.

varied, with G0 >> G’’, unlike from the other formula- Hardness (g)
tions where the difference between G0 and G″ was low. 35 000
The relatively higher G0 and G″ values for ICT a
demonstrated the difference in this formulation, and it
had a predominantly solid character, presenting a 26 250
strong gel and recoverable deformation. The viscoelastic
properties are important for IC because its structure is 17 500
affected when it is removed from packaging. In this
process, shear stress is applied, deforming the structure.
When this shear stress stops, it is possible to see the 8750
extent to which the ice cream recovers its structure. b
b
0
Texture profile
The higher hardness value of ICT compared to ICS Adhesiveness (J)
and ICW (P < 0.05) (Fig. 3) demonstrates that a
greater force is necessary to obtain a given deforma- 0.008 a
a
tion in this formulation. The air incorporation (over-
run) in the ICT was smaller than in the other 0.006
formulations (Table 1), which may have influenced the
texture because the hardness can be affected by air b
entrainment, ice crystal size and fat destabilisation 0.004
(Clarke, 2012).
As for the adhesiveness, ICT had a smaller value
0.002
(P < 0.05) than the other formulations, demonstrating
that it needed a smaller force to remove it from a
material after adhesion, as when removing IC from a 0.000
package, spoon or other receptacle. ICS ICW ICT
Overrun determination Figure 3 Texture profile analysis of ice cream formulations. ICS, ice
cream standard; ICT, ice cream with debittered trub; ICW, ice cream
The overrun values differed among the formulations with whey protein.
(P < 0.05), with ICT displaying the lowest value
(Table 1). Mixtures with high viscosity have difficulty
incorporating air, and ICT presented the highest vis- less binding force, and when melting begins, its viscosity
cosity. This air incorporation is also influenced by the decreased, melting faster.
ability of the fat globules to bind under conditions of The melting rate increased from 0.42 to
stirring and freezing and stabilise the air cells present 1.45 g min
1 with the addition of 4%–10% milk pro-
in viscous mixtures (Udabage et al., 2005). The rela- tein concentrate in IC; and for IC with whey protein
tively smaller air incorporation influenced the increase isolate addition, the melt rates were approximately
in the hardness and is due to the 3D network fortifica- 0.24–1.00 g min
1 (Daw & Hartel, 2015).
tions that increase the viscosity. This same behaviour was observed for ICW
(Table 1), which increase of melting rate in relation to
ICS, however, for the ICT that also had increased pro-
Melting properties
tein content, the melting rate reduced in relation to
Ice cream with trub took longer to start melting (19 min) ICS (P < 0.05). This trend can be explained by the dif-
than ICS (10 min) and ICW (8 min). The complete melt- ference between the type of protein used (animal and
ing of ICT took 32 min, while ICS took 25 min, and vegetable). According to Han et al. (2015), vegetable
ICW 23 min, respectively, resulting in a lower melt rate and animal proteins have different properties, such as
for ICT. Besides taking longer to start melting, ICT solubility, chemical and essential amino acid composi-
required less time to melt the entire sample than did to tion, pH and in vitro digestibility.
the other formulations. The ICT had a higher initial vis- A slow start to IC melting is a beneficial attribute
cosity (Fig. 1) but when a stress was applied, the bonded for the ice cream industry and consumers. Another
particles were aligned in the direction of the shear rate benefit for this industry is than DT is obtained by
resulting in a higher gradient in the viscosity curve (Abu- using water and heating only (Saraiva et al., 2019b),
Jdavil, 2003), which suggests that ICT particles may have the so debittering process tends to be low cost. As the

International Journal of Food Science and Technology 2019 © 2019 Institute of Food Science and Technology
 Ice cream enriched with protein from trub B. R. Saraiva et al. 7

brewing industry already has equipment for large vol- Table 3 Sensory analysis of ice cream formulations
umes of water and heating, the process of extracting
ICS ICW ICT
bitterness could be performed on-site, resulting in a
low cost of obtaining the protein ingredient, which can Colour 7.98  1.21a
7.49  1.50ab
7.43  1.48b
be used not only in the ice cream industry but in many Odour 7.96  1.04 a 7.65  1.15a 6.35  1.57b
types of food. Texture 8.12  1.01a 7.74  1.22a 5.59  2.18b
Flavour 8.32  0.98a 7.84  1.37a 5.02  1.90b
Overall acceptance 8.20  0.93a 7.70  1.29a 5.31  2.01b
Scanning electron microscopy
Results are expressed as mean  standard deviation. Different letters
The ICS structure had medium-sized voids, while for in the same line are significantly different (P < 0.05).
ICW, the voids were larger, showing a more branched ICS, ice cream standard; ICT, ice cream with debittered trub; ICW, ice
cream with whey protein.

ICS
network than the other formulations, as a showed in
Fig. 4. This branching demonstrated the comparatively
lower strength of the 3D network of ICW and may be
related to the foaming properties that serum proteins
possess (Panyam & Kilara, 1996). In comparison, ICT
possessed a network with small and more agglomer-
ated voids, which may be related to a greater interac-
tion force between molecules.

30 µm Sensory analysis
Ice cream standard received the highest scores in all
ICW
evaluated attributes (Table 3), with values between 7
and 9 (moderately tasty and extremely tasty, respec-
tively) and did not differ (P < 0.05) from ICW in any
attribute, while ICT differed from both formulations,
except for colour, where it was equal to ICW. With
scores above 5, ICT was accepted by the consumers
despite receiving the lowest score relative to the other
formulations. Consumers’ palate preferences are well
known to be associated with their personal past, such
as eating preferences that are developed in childhood
(Reverdy et al., 2010; Guerrero et al., 2014). In addi-
30 µm tion, whey protein is widely used in the manufacture
of proteic products and fat-mimetic products, and so
it has a familiar taste, whereas the use of protein of
ICT plant origin has not been widely addressed. The results
show that there is potential to use trub for the protein
enrichment of food, but improvements still need to be
made to increase its acceptance level. The bitterness
was reduced by the extraction process used. However,
the taste of the waste itself and the residual bitterness
may have influenced the taste of the product, and its
sandy texture might have deterred the consumers.

30 µm
Figure 4 Scanning electron microscopy of ice cream formulations at
30 lm. ICS, ice cream standard; ICT, ice cream with debittered trub;
ICW, ice cream with whey protein.
Conclusion
The ice cream enriched with debittered trub protein
presented a higher viscosity, consistency index and
hardness but a slower melting rate and a more com-
pact structure than ICW, demonstrating the differences
in the functional properties between the type of

© 2019 Institute of Food Science and Technology International Journal of Food Science and Technology 2019
8 Ice cream enriched with protein from trub B. R. Saraiva et al.
protein added to the ice cream. The results showed the
high interaction of debittered trub with other ingredi-
ents in ice creamand improved important properties,
such as the melting rate. The lower acceptability of
ICT may be related to the taste of the waste itself and
consumers’ palate preferences, given that trub is still a
rarely used protein ingredient.
Acknowledgments
We thank Coordination of Improvement of Higher
Level Personnel Foundation (CAPES) for the scholar-
ship and the Financier of Studies and Projects
(FINEP), who financed the rheometer.
Conflict of interest
The authors declare no conflict of interest.
Data Availability Statement
The data that support the findings of this study are
available from the corresponding author upon reason-
able request.
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