Rheological properties of milk and whey protein desserts

Whey proteins were used to produce desserts, and their rheological properties were compared to the properties of milk based desserts. Potato starch and kappa-carrageenan were used as gelling agents. Small-amplitude oscillatory shear was used to measure moduli and phase angles and to record the mechanical spectra. This study shows that whey protein isolate (WPI) can be used as protein source in desserts. For whey protein dessert gels, higher strengths were observed than for milk-based dessert gels. Gels were more elastic. WPI can be used as protein source in desserts and lowers level of gelling agents in WPI desserts can be added in comparison to milk-based desserts without deteriorating texture properties.