Functional and technological properties of oat beta-glucan in acidophilic-whey ice cream

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dc.contributor.authorMykhalevych, Artur
dc.contributor.authorSapiga, Victoria
dc.contributor.authorPolishchuk, Galyna
dc.contributor.authorOsmak (Fedchenko), Tetiana
dc.date.accessioned2022-07-27T07:45:57Z
dc.date.available2022-07-27T07:45:57Z
dc.date.issued2022
dc.descriptionThe purpose of the work is to study the functional and technological properties of oat beta-glucan both individually and as part of acidophilic-whey ice cream. The research methods, that were used, are well known and have relevant references in the work. At the first stage of the experiment, the functional and technological properties of oat beta-glucan from two manufacturers were studied: «AMULYN» (China) and «DANSON» (China). According to the results of sensory evaluation, beta-glucan «DANSON» received 8.75 points, and «AMULYN» - 10 points. It was found that the water holding capacity of beta-glucan «AMULYN» is 15.45 % higher than with beta-glucan «DANSON», and fat binding capacity is higher by 8.61 %, which is probably due to the different degree of purification of these additives. Therefore, a more effective beta-glucan «AMULAN» was chosen for further use in acidophilic-whey low-fat ice cream. At the second stage of scientific work the influence of oat beta-glucan «AMULYN» on the quality of acidophilic-whey low-fat ice cream was studied. It was found that beta-glucan in the amount of 0.75 % increases the indicator of overrun more than twice compared to the control sample without beta-glucan. Beta-glucan in a certain amount also significantly improves the organoleptic characteristics of ice cream, increases resistance to melting and ensures uniform distribution of the air phase throughout the volume of the product, as evidenced by microstructural analysis of its samples. A significant effect of beta-glucan on the dynamic viscosity coefficient of ice cream mixes has been established. The detected effect allows to reduce the ripening process of ice cream mixtures with beta-glucan in the amount of 0.75 % by 2 hours, provided that the recommended viscosity of these systems is achieved. Thus, the expediency of using oat beta-glucan as an effective functional and technological ingredient in acidophilic-whey ice cream is scientifically substantiated.uk_UA
dc.identifier.citationMykhalevych, A. Functional and technological properties of oat beta-glucan in acidophilic-whey ice cream / A. Mykhalevych, V. Sapiga, G. Polischuk, T. Osmak // Food and Environment Safety. – 2022. – Vol. XXI, Is. 2. – Р. 116-128.uk_UA
dc.identifier.otherhttps://doi.org/10.4316/fens.2022.012
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/37740
dc.language.isoenuk_UA
dc.subjectβ-glucanuk_UA
dc.subjectfermented ice creamuk_UA
dc.subjectwheyuk_UA
dc.subjectviscosityuk_UA
dc.subjectoverrunuk_UA
dc.subjectmicrostructureuk_UA
dc.subjectкафедра технології молока і молочних продуктівuk_UA
dc.subjectбета-глюканuk_UA
dc.subjectкисломолочне морозивоuk_UA
dc.subjectсироваткаuk_UA
dc.subjectв'язкістьuk_UA
dc.subjectмікроструктураuk_UA
dc.subjectзбитістьuk_UA
dc.titleFunctional and technological properties of oat beta-glucan in acidophilic-whey ice creamuk_UA
dc.typeArticleuk_UA

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