Morar, Maria-IoanaNagy, MelindaRotar, Ancuța-MihaelaȚibulcă, DorinSemeniuc, Cristina-Anamaria2021-04-222021-04-222017Morar, Maria-Ioana, Melinda Nagy, Ancuţa Mihaela Rotar, Dorin Țibulcă, Cristina Anamaria Semeniuc. 2017. "Development and physicochemical evaluation of fruit-flavored freezer pops based on whey protein isolate". Lucrări Ştiinţifice USAMV - Iaşi Seria Agronomie 60(1): 197-200.https://repository.iuls.ro/handle/20.500.12811/914In this study, four formulations of fruit-flavored freezer pop (FPk, FPma, FPme, and FPo) were prepared using whey protein isolate, water, sugar, and different fruits (kiwi, mango, melon, and orange). Whey protein isolate was purchased from Redis CO SRL (Bucharest, Romania). Kiwi, mango, melon, orange, and sugar were procured from local supermarkets. All the prepared formulations were subjected to a consumer test in order to identify the most preferred one. Formulation with 11% whey protein isolate, 65% water, 11% sugar, and 13% mango (FPma) was selected as preferred by panelists; the addition of mango, significantly (p < 0.05) changed the appearance of freezer pops and thus this formulation showed the highest score for overall acceptability (7.3 points). The chosen formulation was further subjected physicochemical analysis to determine its composition and energy value. This assortment contains 10.2 g protein, 0.1 g fat, and 11.4 g carbohydrates per 100 g product that gives an energy value of approximately 87 kcal (364 kJ). Thus, FPma is a low-calorie product (less than 200 kcal/100 g product) characterized by high-protein content, very low-lactose and fat content.enfruit-flavored freezer popswhey protein isolate low lactosephysicochemical evaluationsensory evaluationArticle2069-6727