Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators

• Published in: Molecules (Basel, Switzerland) Vol. 28; no. 7; p. 2924
• Main Authors: Buniowska-Olejnik, Magdalena, Mykhalevych, Artur, Polishchuk, Galyna, Sapiga, Victoria, Znamirowska-Piotrowska, Agata, Kot, Anna, Kamińska-Dwórznicka, Anna
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 24.03.2023; MDPI
• Subjects: Barley; beta-Glucans; Consumers; cryoscopic temperature; Cryoscopy; Crystal growth; Crystallization; Crystals; Dairy products; Food products; Freezing; Glucan; Ice; Ice cream; Ice Cream - analysis; Ice cream, ices, etc; Ice crystals; Low fat; Microstructural analysis; microstructure; Milk; oat β-glucan; Oils & fats; osmolality; Quality control; Quality Indicators, Health Care; Quality management; Viscosity; water freezing; β-Glucan; Poland; Japan; ice cream; microstructure; osmolality; overrun; water freezing; sensory evaluation; oat β-glucan; ice crystals; cryoscopic temperature
• ISSN: 1420-3049; 1420-3049
• DOI: 10.3390/molecules28072924

The 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).