Abstract
The objectives of this study were to investigate the effects of the microbial transglutaminase (Streptoverticillium mobaraense) on the sensory and physical properties of ice cream made with 2, 4 or 6% fat, in comparison with the reference sample of 8% fat. The enzyme was added to the ice cream mixtuers at 4 units / g protein. After the ice cream was made, approximate composition, caloric value, protein stability, melting resistance, melting rate, fat stabilization, hardness, viscosity and overrun were found. Also, a sensory test was performed. Results showed an increase in protein stability, melting resistance, hardness, fat destabilization and viscosity in all TG treated samples, while there were no effect in melting rate on all treated samples except 4TG. Also There were no affect in overrun in all ice cream treated samples. Sensory evaluation results showed no statistical differences between the treated and non-treated TG samples. Therefore sensory oral perception alone is not dependable to evaluate the effects of TG on the properties of fat reduced ice cream. In conclusion, the application of TG in the ice cream industry to produce ice cream with 4% or 6% fat (21.61% or 10.21% less calories) is visible without affecting its sensory and physical properties as compared with 8% fat ice cream.