Mleko, StanislawSapiga, VictoriaPolishchuk, GalynaTomczynska-Mleko, MartaTerpiłowski, KonradPérez-Huertas, Salvador2023-08-282023-08-282023Physicochemical properties of ice cream mixes / S. Mleko, V. Sapiga, G. Polischuk, M. Tomczyńska-Mleko, K. Terpiłowski, S. Pérez-Huertas // Agriculture & Food 2023 : 11th International Conference, 14-17 August 2023, Burgas, Bulgaria. – P. 35https://dspace.nuft.edu.ua/handle/123456789/41034The 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.enice creamviscosityrheologyморозивов'язкістьреологіякафедра технології молока і молочних продуктівThesis