@article{friedeck_karagul-yuceer_drake_2003, title={Soy protein fortification of a low-fat dairy-based ice cream}, volume={68}, ISSN={["0022-1147"]}, DOI={10.1111/j.1365-2621.2003.tb05784.x}, abstractNote={ABSTRACT 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. Keywords: soy protein isolate, ice cream, low‐fat, flavor, volatile analysis}, number={9}, journal={JOURNAL OF FOOD SCIENCE}, author={Friedeck, KG and Karagul-Yuceer, Y and Drake, MA}, year={2003}, pages={2651–2657} }