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Документ 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, OksanaThis 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 originДокумент 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.