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 inMolecules (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
LanguageEnglish
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
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Abstract 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).
AbstractList 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).
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).
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[sup.®] SI 320. β-glucan (0.5%) has a greater effect on the cryoscopic temperature of ice cream mixes than Cremodan[sup.®] 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[sup.®] 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).
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).
Audience Academic
Author Buniowska-Olejnik, Magdalena
Mykhalevych, Artur
Sapiga, Victoria
Znamirowska-Piotrowska, Agata
Kamińska-Dwórznicka, Anna
Polishchuk, Galyna
Kot, Anna
AuthorAffiliation 2 Department of Milk and Dairy Products Technology, Educational and Scientific Institute of Food Technologies, National University of Food Technologies, Volodymyrska 68 St., 01033 Kyiv, Ukraine
1 Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklinskiej 2D St., 35-601 Rzeszow, Poland
3 Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159C, 02-776 Warsaw, Poland
AuthorAffiliation_xml – name: 2 Department of Milk and Dairy Products Technology, Educational and Scientific Institute of Food Technologies, National University of Food Technologies, Volodymyrska 68 St., 01033 Kyiv, Ukraine
– name: 1 Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklinskiej 2D St., 35-601 Rzeszow, Poland
– name: 3 Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159C, 02-776 Warsaw, Poland
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BackLink https://www.ncbi.nlm.nih.gov/pubmed/37049686$$D View this record in MEDLINE/PubMed
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Issue 7
Keywords ice cream
microstructure
osmolality
overrun
water freezing
sensory evaluation
oat β-glucan
ice crystals
cryoscopic temperature
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Snippet 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...
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StartPage 2924
SubjectTerms 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
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Title Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators
URI https://www.ncbi.nlm.nih.gov/pubmed/37049686
https://www.proquest.com/docview/2799669561/abstract/
https://search.proquest.com/docview/2800625706
https://pubmed.ncbi.nlm.nih.gov/PMC10096017
https://doaj.org/article/fdce24f0ca7a4f3d9257a0fc40d88e5d
Volume 28
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