Development of nondairy whipped cream with modified pea protein as fat replacer

Commercial nondairy whipped cream contains high amount of fat,making low fat whipped cream development with modified pea protein of highly valuable application potential.With 2%(m/m)pH-shifting treated pea protein added in the formula,nondairy whipped cream with fat content 14%~18% were prepared and fat partial coalescence,whipping properties,cream stability,yield stress,thixotropy as well as elastic modulus of different cream were determined.Sensory evaluation including mouth melting taste,greasy taste,bean flavor,delicate luster feeling and overall likeness were also carried out for different whipped cream.It was found that when 2% modified pea protein was added to formula,whipped cream with fat content of 17% ~18% had similar fat partial coalescence with control cream containing 20%fat.Although whipping time of low fat cream increased to 14 min longer than 8 min of control group,their foaming rate and foaming stability were close to that of control sample.Besides,the viscosity and elastic modulus was similar with that of control sample too.As to sensory properties,whipped cream with fat content of 17% ~18% had no significant difference on mouth melting taste,greasy taste,delicate luster feeling and overall likeness with control group except that bean flavor was much stronger.When fat content was decreased to 16%or even lower level,however,the cream would become thinning and soft,and whipping property as well as rheology property would be deteriorated.Therefore,with 2% modified pea protein as fat replacer,fat content of nondairy whipped cream could be lowered from 20% to17%~18% while the whipping properties and organoleptic qualities could be well kept.