Physicochemical property characterization, amino acid profiling, and sensory evaluation of plant-based ice cream incorporated with soy, pea, and milk proteins.

This study examined the effects of incorporating milk protein concentrate (MPC) or pea or soy proteins isolates (PPI and SPI) on the physicochemical, sensory properties, and AA composition of ice creams containing 7% protein, compared with dairy ice cream as a reference. As protein ingredients, PPI exhibited higher water- and oil-holding capacity but lower surface hydrophobicity than SPI and MPC. The viscosity of the mixes was proportional to the firmness of the ice cream, and both were highest with use of PPI.