Effect of microbial transglutaminase on physical, rheological and textural properties of light ice cream

The aim of this study was to evaluate the effects of microbial transglutaminase (TG; 0, 2, 4 and 6 U g-1 protein) on the physical (melting rate and overrun), rheological and textural characteristics of light ice cream. Results revealed that enzymatic treating of the milk with TG led to a greater overrun and melting resistance for the resultant ice creams as compare with the control. Regarding the rheological parameters, it was observed that TG caused an increase in the consistency index and favored the pseudoplastic behavior of the ice cream as the flow behavior index approached zero. The firmness of the ice cream was also significantly decreased by the addition of TG ( ). It was generally concluded that the light ice cream treated with an enzyme concentration of 4 U g-1 protein is the best sample in terms of most examined attributes comparing to the control sample.