Presented at the 45th Annual Meeting of the Institute of Food Technologists, Atlanta, GA, June 9-12, 1985.
Development of an Acceptable “Ice Cream” Possessing a Reduced Sodium Content
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 51, Issue 6, pages 1467–1470, November 1986
How to Cite
ADDESSO, K. M. and KLEYN, D. H. (1986), Development of an Acceptable “Ice Cream” Possessing a Reduced Sodium Content. Journal of Food Science, 51: 1467–1470. doi: 10.1111/j.1365-2621.1986.tb13836.x
New Jersey Agricultural Experiment Station Project No. 10110.
The assistance of Gertrude Kozlosky in preparation of the manuscript and the co-operation of Foremost-McKesson, Inc. and NOVO Laboratories, Inc. are gratefully acknowledged.
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 11/21/85; revised 6/8/86; accepted 7/17/86.
Acceptable “ice cream” products possessing reduced sodium content were developed. Demineralized whey and demineralized whey protein concentrate were used individually and in various combinations to replace 15, 25, 50, 75, and 100% of the serum solids contributed by nonfat dry milk. Maximum reduction (63%) in sodium was achieved in one product containing 30.5 mg sodium/100g based upon comparison to a control containing 81.5 mg/100g. A descriptive product rating test was used to evaluate experimental products for appearance, flavor, body, texture, and acceptability. A student panel found all whey-containing experimental products to be acceptable when compared to the control sample, a high quality vanilla ice cream containing nonfat dry milk solids as the only source of serum solids.