Study on ice cream technology with enzymatic modification of soy protein isolate
Soy protein isolate(SPI) was slightly modified by Alcalase enzyme.Different percentages of SPI after modifying were used in ice cream to replace milk powder.Texture trait,overrun,melting rate and organoleptic investigation were compared between normal ice cream and ice cream with SPI.The optimization modified SPI replace percentage was determined of 30%.Each index of the product was satisfactory.