Study of water freezing in low-fat milky ice cream with oat β-glucan and its influence on quality indicators

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dc.contributor.authorBuniowska-Olejnik, Magdalena
dc.contributor.authorMykhalevych, Artur
dc.contributor.authorPolishchuk, Galyna
dc.contributor.authorSapiga, Victoria
dc.contributor.authorZnamirowska-Piotrowska, Agata
dc.contributor.authorKot, Anna
dc.contributor.authorKaminska-Dwórznicka, Anna
dc.date.accessioned2023-03-27T11:48:11Z
dc.date.available2023-03-27T11:48:11Z
dc.date.issued2023
dc.description.abstractThe work is devoted to the study of the functional and technological properties of oat β-glucan in low-fat milky ice cream (2% fat) in comparison with the stabilization system Cremodan® SI 320. β-glucan (0.5%) has a greater effect on the cryoscopic temperature of ice cream mixes than Cremodan® SI 320 in the same amount (decrease by 0.166 ◦C vs. 0.078 ◦C), which inhibits the freezing process of free water in ice cream during technological processing in the temperature range from −5 to −10 ◦C. Microscopy of ice cream samples after freezing and hardening shows the ability of β-glucan to form a greater number of energy bonds due to specific interaction with milk proteins. Analysis of the microstructure of ice cream samples during 28 d of storage confirms the ability of oat β-glucan to suppress the growth of ice crystals more effectively than Cremodan® SI 320. Oat β-glucan gives ice cream a rich creamy taste, increases overrun and resistance to melting, which brings this type of frozen dessert closer to a full-fat analogue (10% fat).uk_UA
dc.identifier.citationStudy of water freezing in low-fat milky ice cream with oat β-glucan and its influence on quality indicators / M. Buniowska-Olejnik, A. Mykhalevych, G. Polishchuk, V. Sapiga, A. Znamirowska-Piotrowska, A. Kot, A. Kaminska-Dwórznicka // Molecules. – 2023. – 28 – 2924.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/39414
dc.language.isoenuk_UA
dc.subjectice creamuk_UA
dc.subjectoat β-glucanuk_UA
dc.subjectcryoscopic temperatureuk_UA
dc.subjectморозивоuk_UA
dc.subjectвівсяний β-глюканuk_UA
dc.subjectкріоскопічна температураuk_UA
dc.subjectкафедра технології молока і молочних продуктівuk_UA
dc.titleStudy of water freezing in low-fat milky ice cream with oat β-glucan and its influence on quality indicatorsuk_UA
dc.typeArticleuk_UA

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