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Постійне посилання на розділhttps://dspace.nuft.edu.ua/handle/123456789/7372
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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 Effect of natural ingredients on the structural-mechanical and physicochemical properties of ice cream mixes(2022) Sapiga, Victoria; Polishchuk, Galyna; Tomczynska-Mleko, Marta; Mleko, Stanislaw; Terpiłowski, Konrad; Pérez-Huertas, SalvadorIn modern nutrition, there is an increased consumer demand for low-calorie products. Meanwhile, ice cream of classic types is a product with a high fat content (10–16%). Therefore, there is a high demand on production of new types of low-fat or non-fat ice cream. An ice cream is treated as a low-fat product when it contains below 5% of fat. In the process of modifying ice cream recipes, the main task is to obtain a product with a characteristic creamy consistency and high resistance to melting, which is ensured by maintaining a certain balance between the content of free and bound water, the specified values of the cryoscopic temperature and other physicochemical parameters.Документ Functional and technological properties of oat beta-glucan in acidophilic-whey ice cream(2022) Mykhalevych, Artur; Sapiga, Victoria; Polishchuk, Galyna; Osmak (Fedchenko), TetianaДокумент Polyfunctional properties of oat β-glucan in the composition of milk-vegetable ice cream(2021) Sapiga, Victoria; Polishchuk, Galyna; Buniowska-Olejnik, Magdalena; Shevchenko (Kishenko), Iryna; Osmak (Fedchenko), TetianaIce cream is a structured multicomponent food product that is also an emulsion, foam and suspension. High-calorie ice cream with a fat content of at least 10–12% is stably in high demand due to its rich creamy taste, creamy consistency, and high resistance to melting. On the one hand, low-fat ice cream is of increasing interest to consumers as a new trend among low-calorie foods. On the other hand, the low content of fat (≤ 3%) and dry matter (≤ 30%) in ice cream has a negative effect on its quality.