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Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7522
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Документ Influence of plant-based structuring ingredients on physicochemical properties of whey ice creams(2024) Tomczynska-Mleko, Marta; Mykhalevych, Artur; Sapiga, Victoria; Polishchuk, Galyna; Terpiłowski, Konrad; Mleko, Stanislaw; Sołowiej, Bartosz; Pérez-Huertas, SalvadorThe dairy industry is actively seeking newapplications for various types ofwhey. One promising direction is the development of nutritious ice cream, using a blend of different whey proteins. However, the production of whey ice cream is hindered by the occurrence of quality issues, primarily stemming froma low content of solids, particularly fat and protein. The development of natural components with distinctive technological attributes, such as the ability to bind excessmoisture, enhance foaming properties, and replicate the taste of milk fat, is of significant relevance in food science. In this work, we investigated the influence of plant-based structuring ingredients on the viscoelastic characteristics of whey-based ice creams. Notably,mixes such as 0.4% Vianoks C45 + 0.75% oat β-glucan, 0.4% Vianoks C45 + 0.5% yeast β-glucan, and 0.4% Vianoks C45 + 3% whey protein complex + 10% vegetable purée from table beet have been proven to be effective stabilizing compositions. However, attempts to combine the whey protein complexwith other types of vegetable purées like zucchini and broccoli did not yield satisfactory results. It has also been found that β-glucan from the yeast Saccharomyces cerevisiae and κ-carrageenan, a component of the Vianoks C45 stabilization system, forms a robust gel within the system. Analysis of the aqueous phase in whey-based ice creams revealed a consistent correlation between water activity, surface tension, and rheological behavior. Finally, the ice creams that exhibited the best viscoelastic characteristics also had the best sensory attributes.Документ 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, GalynaIce 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.Документ Functional and technological properties of oat beta-glucan in acidophilic-whey ice cream(2022) Mykhalevych, Artur; Sapiga, Victoria; Polishchuk, Galyna; Osmak (Fedchenko), TetianaДокумент Удосконалення технології гарячих солодких страв для дитячого харчування(2017) Михайленко, Владлена Миколаївна; Голікова, Тетяна Петрівна; Фурманова, Юлія ПетрівнаРобота присвячена удосконалено технологію гарячої солодкої страви «Суфле шоколадне», що застосовується в дитячому харчуванні. Запропоновано замінити таку сировину, як шоколад, цукор, масло вершкове, яйця курячі та коровяче молоко з метою зниження глікемічного індексу страви та надання їй функціональних властивостей. Встановлено, що внесення вівсяного молока, гарбуза, насіння льону, яєчного білка, какао- порошку та крохмалю тапіоки дозволяють отримати суфле прийнятної якості за органолептичними та фізико-хімічними показниками. Крім того, в результаті знижується вміст цукру та жиру, страва збагачується цінним полісахаридом бета-глюканом, а собівартість виготовлення страви знижується. The paper deals with refinement of hot sweet dish “Chocolate soufflé” that is used in kids’ nutrition. The replacement ofchocolate, sugar, butter, eggs and milk with the aim of decreasing of glycemic index and giving it the functional properties has been proposed. Adding of oat milk, pumpkin, flax seeds, egg wheat, cocoa powder and tapioca starch provides soufflé of proper quality by organoleptic and physical-chemical indexes. As a result soufflé has low fat and sugar content, is fortificated with β-glucan, and cost value is decreased.