Comparative analysis of functional and technological properties of β-glucans from oats and yeast in whey ice cream

Abstract

The incorporation of β-glucans, a natural stabilizing ingredient, into whey ice cream significantly effects on its distinctive characteristics. Addition of oat β-glucan increased the viscosity of the ice cream mix to 623.07 mPa·s. Incorporation of βglucan derived from yeast exhibited a viscosity of 542.14 mPa·s. The addition the mixture of oat and yeast β-glucans softened the texture of the ice cream. However, the effects of the glucans on the elasticity and extensibility of the ice cream matrix were different. This is attributed to the difference in molecular weight and structural properties between the β-glucans. This effect ensures a higher overrun and melting resistance of ice cream with oat β-glucan compared to yeast β-glucan. Addition of β-glucan from yeast significantly inhibited the growth of ice crystals, reaching a size of 9.52 μm, and provided long-term stabilization of the ice cream air phase. Conversely, β-glucan derived from oats exerted a comparatively mild influence on the recrystallization of free water in ice cream, resulting in the formation of ice crystals no larger than 16.31 μm. Incorporation of oat and yeast β-glucans typically result in a softer ice cream, but oat β-glucan has been shown to significantly enhance the elastic properties of ice cream, which may contribute to an improved structure. The incorporation of β-glucans into ice cream also improved flavor characteristics, such as creaminess and stickiness, and provided the desired level of sweetness and cold taste when consumed.