Using milk protein concentrates as an ingredient to enrich some milk-based food products

Abstract Milk protein concentrates (MPC) is a nutritious food with a high protein content, which emphasizes the importance of including it into our daily foods such as snacks (which are preferred by a wide range of consumers, especially children). Therefore, the main aim of this study was to use MPC during processing of milk-based food products such as low-fat ice cream (LFIC) and gluten-free biscuits (GFB). These products were selected due to their popularity between children; in addition, LFIC may be suitable for obese children, while GFB convenient for celiac patients, which provides a broader understanding of protein enrichment in different food systems. This study assessed the impact of MPC incorporation on the physicochemical and sensory attributes of LFIC, and changes in LFIC quality were also monitored during storage (− 18 °C) for 30 d. The control LFIC mix was manufactured without MPC, while MPC was added (%w/w) in other treatments at 3, 6, and 9%. The results showed that MPC addition significantly ( P < 0.05) increased density and weight per gallon. Although overrun and protein content (4.58–7.46%) increased in frozen LFIC, carbohydrate content decreased. The microstructure of LFIC containing 3% MPC showed better air bubble distribution than other treatments. By the end of storage period, the LFIC sample with 3% MPC recorded the highest flavor and overall acceptability scores. Furthermore, this study assessed the impact of MPC incorporation on the physical properties, chemical composition and microstructure of GFB. The control GFB was manufactured without MPC, while MPC was added (%w/w) in other treatments at 17.45 and 34.9%. MPC addition increased biscuit thickness, while spread ratio decreased, and microstructure was improved with MPC substitution. Moisture, protein, ash, and phosphorus increased with MPC addition, whereas fat, carbohydrates decreased significantly. Moreover, the sample containing 34.9% MPC recorded the highest levels of histidine, phenylalanine, lysine, threonine, valine, leucine, and isoleucine when compared with the control. We concluded that using MPC can be used effectively in LFIC manufacturing to enhance protein content and maintain desirable physical and sensory properties, while MPC addition to GFB caused an improvement in the nutritional quality of the final product, which could help some of celiac patients who suffer from nutrient malabsorption.