| Autor: |
Sapiga, Victoria, Polischuk, Galina, Buniowska, Magdalena, Shevchenko, Iryna, Osmak, Tetiana |
| Předmět: |
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| Zdroj: |
Ukrainian Food Journal; 2021, Vol. 10 Issue 4, p691-702, 12p |
| Abstrakt: |
Introduction. The aim of the work was to study the effect of oat β-glucan on the viscosity-speed indicators of mixtures and physicochemical characteristics of milk-vegetable ice cream. Materials and methods. Milk-vegetable ice cream with a mass fraction of fat 3% and oat β-glucan in the amount of 0.5-1.0% with a stabilization system and without, as well as control samples of classic milk ice cream, were prepared. Rotational viscometry and well-known methods for studying the resistance to melting, overrun and ice cream dispersion of the air phase were used. Results and discussion. The structuring ability of β-glucan in ice cream with low fat and dry matter content was studied. The effective viscosity of ice cream mixtures with β-glucan in the amount of 0.5-1.0% is in the range of recommended values. Mixtures of milk ice cream with β-glucan are characterized by thixotropic ability, which is confirmed by the high degree of restoration of the destroyed structure. Combined use of β-glucan and fermented vegetable puree containing soluble pectin and softened vegetable fibers could significantly improve the viscosity-speed indicators of mixtures: the effective viscosity increases by 11.5-15.9%, the degree of recovery in on average - by 10%. Low-fat milk-vegetable ice cream with a β-glucan content of 0-1.0% acquires a creamy consistency. The increase in overrun and resistance to melting of ice cream with β-glucan is due to the formation of a specific secondary foam microstructure that is characterized by the presence of an additional framework of microbubbles, which wraps larger air inclusions and gives them additional mechanical stability during heating. Thus, it was proved that β-glucan is a universal ingredient that can, in addition to enrichment, perform a structuring and stabilizing function in the composition of low-fat milk-vegetable ice cream. Conclusions. Studies prove the feasibility of using oat β-glucan in the amount of 0.75-1.0% in the composition of low-fat milk-vegetable ice cream. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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