Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators
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...
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Published in | Molecules (Basel, Switzerland) Vol. 28; no. 7; p. 2924 |
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Main Authors | , , , , , , |
Format | Journal Article |
Language | English |
Published |
Switzerland
MDPI AG
24.03.2023
MDPI |
Subjects | |
Online Access | Get full text |
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Summary: | 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). |
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Bibliography: | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
ISSN: | 1420-3049 1420-3049 |
DOI: | 10.3390/molecules28072924 |