Physicochemical property characterization, amino acid profiling, and sensory evaluation of plant-based ice cream incorporated with soy, pea, and milk proteins

This study examined the effects of incorporating milk protein concentrate (MPC) or pea or soy proteins isolates (PPI and SPI) on the physicochemical, sensory properties, and AA composition of ice creams containing 7% protein, compared with dairy ice cream as a reference. As protein ingredients, PPI exhibited higher water- and oil-holding capacity but lower surface hydrophobicity than SPI and MPC. The viscosity of the mixes was proportional to the firmness of the ice cream, and both were highest with use of PPI. The MPC ice cream had the most similar physical and sensory properties to the reference. The PPI and SPI ice cream mixes showed a greater extent of fat coalescence than MPC and reference ice creams. Both PPI and SPI conferred structural stability to ice cream with lower melting rates and better shape retention, and ability to delay ice recrystallization during temperature flocculation compared with skim milk powder and MPC. Confocal laser scanning microscope images indicated that a greater extent of protein aggregation and more air cells were found in PPI ice cream. Sensory and amino acid profile results revealed that PPI and SPI ice creams were inferior in taste, texture, and essential AA such as methionine. This study offers insights for the development of high-protein frozen desserts.