Buniowska-Olejnik, MagdalenaMykhalevych, ArturPolishchuk, GalynaSapiga, VictoriaZnamirowska-Piotrowska, AgataKot, AnnaKaminska-Dwórznicka, Anna2023-03-272023-03-272023Study 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.https://dspace.nuft.edu.ua/handle/123456789/39414The 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).enice creamoat β-glucancryoscopic temperatureморозивовівсяний β-глюканкріоскопічна температуракафедра технології молока і молочних продуктівArticle