Physicochemical properties of ice cream mixes

Abstract

The purpose of the work was to study the functional and technological properties of natural ingredients in low-calorie ice cream as potential structure stabilizers and fat substitutes. Ice cream mixes with β- glucans from oats and yeast, with fermented and non-fermented pectin-containing beet purée were studied. The viscosity of the mixes was measured on an ultrasonic viscometer Unipan type 505, viscoelastic properties on a Kinexus lab+ device, surface tension on a KSV Sigma 700 tensiometer, water activity on an AWMD-10 device.