Debittered trub (brewing waste) is an important source of protein source (70.26%). Trub and whey protein were used for 5% protein enrichment of ice cream frozen by liquid nitrogen. Three formulations were elaborated: ice cream standard (ICS), ice cream with whey protein (ICW) and ice cream with trub (ICT). Chemical composition, rheological properties, texture, overrun, melting rate, scanning electron microscopy and a sensorial test were performed. Results showed that ICT presented a higher viscosity, obtained on the upward curve up to 6.76 Pa s⁻¹, consistency index (22.96 (Pa s⁻¹)ⁿ), hysteresis area (140.40 mPa s⁻¹) and hardness (31113.33 g) but a lower melting rate (0.38 g min⁻¹), overrun (13.92%) and sensorial acceptability than the other formulations. The addition of trub debittered for protein enrichment improved ice cream properties and demonstrated that it could be used as a food ingredient.

中文翻译：

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来自酿造废料（桶）的富含蛋白质的液氮冰淇淋的技术和感官特性

苦涩的t草（酿造废料）是重要的蛋白质来源（70.26％）。Trub和乳清蛋白用于通过液氮冷冻的冰淇淋中5％的蛋白质富集。详细阐述了三种配方：冰淇淋标准品（ICS），带乳清蛋白的冰淇淋（ICW）和带夹心冰淇淋（ICT）。进行了化学组成，流变学性质，织构，膨胀率，熔融速率，扫描电子显微镜和感官测试。结果表明，ICT表现出更高的粘度，在向上的曲线上达到6.76 Pa s ^-1，稠度指数（22.96（Pa s ^-1）ⁿ），磁滞面积（140.40 mPa s ^-1）和硬度（31113.33 g）但熔点较低（0.38 g min ^-1），超支（13.92％）和感官接受度高于其他配方。加入苦涩的苦瓜可增加蛋白质，从而改善冰淇淋的性能，并证明它可以用作食品成分。