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Determining the influence of plant-based proteins on the characteristics of dairy ice cream
(2024) Mykhalevych, Artur; Polishchuk, Galyna; Bandura (Kuzmyk), Uliana; Osmak (Fedchenko), Tetiana; Bass, Oksana
This paper investigates the functional and technolog-ical properties of proteins in the composition of dairy ice cream. The object of the research was the technology of ice cream with plant-based proteins. The problem to be solved was the improvement of physical-chemical and rheolog-ical characteristics of mixtures and ice cream with a low fat content by using moisture-binding structuring proteins of plant origin
Research features of low-fat ice cream mixtures structuring with beta-glucan and pectin-containing vegetable raw materials
(2022) Sapiga, Victoria; Mykhalevych, Artur; Osmak (Fedchenko), Tetiana; Polishchuk, Galyna
Ice cream, as a food polydisperse system, requires special production conditions, in particular compliance with the maturation time of the ice cream mixtures, which ensures a regulated degree of the mixture structuring before freezing. Ice cream mixes show a viscosity anomaly, especially with a low shear gradient, so they are classified as non-Newtonian structured liquids. Effective viscosity is one of the most important y properties of non-Newtonian systems, which changes with the change in shear rate as a result of the gradual destruction of their structure.