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Title: Studies of water freezing features in ice cream with starch syrop
Authors: Polishchuk, Galyna
Sharahmatova, Tetiana
Breus, Natalia
Bass, Oksana
Shevchenko (Kishenko), Iryna
Keywords: морозиво
крохмальна патока
кріоскопічна температура
ice cream
starchy molasses
cryoscopic temperature
кафедра технології молока і молочних продуктів
кафедра технології м’яса і м’ясних продуктів
кафедра інформаційних технологій, штучного інтелекту і кібербезпеки
Issue Date: 2019
Citation: Studies of water freezing features in ice cream with starch syrop / G. Polischuk, T. Sharahmatova, N. Breus, O. Bass, І. Shevchenko // Food Science and Technology. – 2019. – № 13 (2). – Р. 71–77.
Abstract: The purpose of the study is to research the process of water freezing in new types of ice cream with starch syrup at certain stages of the technological process. Starch syrup as a degradation product of corn starch is characterized by different values of the dextrose equivalent (DE). Starch syrup is a source of solids, sweetener, cryoprotectants (at high DE) and thickener (for low values of DE). The starch syrups with fundamentally different functional and technological properties are chosen for the study: high glucose-fructose syrup HGFS-98 (DE = 98) and low-sugar starch syrup GFS-30 (DE = 30).
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