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The flavor and texture effects of soy protein fortification of low‐fat dairy‐based ice cream were characterized. Low‐fat ice cream mixes were formulated with 0%, 2%, and 4% soy protein isolate (SPI). Sensory attributes, volatile flavor components, instrumental color, and viscosity were compared. SPI‐fortified mixes displayed different textural and color properties compared with the 0% SPI control. Green/grassy and doughy/fatty flavors increased in intensity with added SPI. Instrumental volatile analysis revealed higher intensities of hexanal, ( Z )‐4‐heptanal, 2‐acetyl‐1‐pyrroline, and ( E,E )‐2,4‐decadienal in the SPI‐fortified mixes compared with controls. This information will aid in the design and optimization of an acceptable soy‐fortified dairy ice cream.
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FRIEDECK et al. (2003) studied this question.
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