Enzymatic destruction of protopectin in vegetable raw materials to increase its structuring ability in ice cream

Sapiga, Viktoria; Polischuk, Galina; Breus, Natalia; Осьмак, Тетяна Григорівна

doi:10.24263/2304-974x-2021-10-2-9

Cited by 2 publications

(3 citation statements)

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“…Compared to the previous samples, ice cream containing broccoli and zucchini showed moderate rheological properties with a more viscous-like behavior. This can be attributed to the lower pectin content in these vegetable raw materials [46]. On the other hand, a characteristic entanglement is observed in sample 6 at a certain frequency.…”

Section: Rheological Characteristicsmentioning

confidence: 90%

“…This outcome may be related to the structural changes resulting from the formation of metal complexes between Mn 2+ ions in enriched whey and pectin substances in beet purée [45]. Thus, the higher viscosity of the beet ice cream, among the samples containing vegetable purées, may be attributed to the larger pectin content in beet compared to that in zucchini and broccoli [46]. It is interesting to note that yeast-derived β-glucan ice cream (sample 3) also exhibited a substantial viscosity increase.…”

Section: Rheological Characteristicsmentioning

confidence: 98%

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Influence of Plant-Based Structuring Ingredients on Physicochemical Properties of Whey Ice Creams

Tomczyńska-Mleko,

Mykhalevych,

Sapiga

et al. 2024

Applied Sciences

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The dairy industry is actively seeking new applications for various types of whey. One promising direction is the development of nutritious ice cream, using a blend of different whey proteins. However, the production of whey ice cream is hindered by the occurrence of quality issues, primarily stemming from a low content of solids, particularly fat and protein. The development of natural components with distinctive technological attributes, such as the ability to bind excess moisture, enhance foaming properties, and replicate the taste of milk fat, is of significant relevance in food science. In this work, we investigated the influence of plant-based structuring ingredients on the viscoelastic characteristics of whey-based ice creams. Notably, mixes such as 0.4% Vianoks C45 + 0.75% oat β-glucan, 0.4% Vianoks C45 + 0.5% yeast β-glucan, and 0.4% Vianoks C45 + 3% whey protein complex + 10% vegetable purée from table beet have been proven to be effective stabilizing compositions. However, attempts to combine the whey protein complex with other types of vegetable purées like zucchini and broccoli did not yield satisfactory results. It has also been found that β-glucan from the yeast Saccharomyces cerevisiae and κ-carrageenan, a component of the Vianoks C45 stabilization system, forms a robust gel within the system. Analysis of the aqueous phase in whey-based ice creams revealed a consistent correlation between water activity, surface tension, and rheological behavior. Finally, the ice creams that exhibited the best viscoelastic characteristics also had the best sensory attributes.

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Section: Rheological Characteristicsmentioning

confidence: 90%

Section: Rheological Characteristicsmentioning

confidence: 98%

Influence of Plant-Based Structuring Ingredients on Physicochemical Properties of Whey Ice Creams

Tomczyńska-Mleko,

Mykhalevych,

Sapiga

et al. 2024

Applied Sciences

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“…The enzyme dosage for carrots and beets is highest (0.1-0.2%), and the fermentation lasts from 120 to 180 min to 240 min, whereas with zucchini, broccoli, and tomatoes, the procedure takes 60-120 min, and the enzyme dose is less (0.05-0.10%). Therefore, the efficiency of enzymatic hydrolysis of protopectin varies with the physicochemical properties of vegetables and is greater than that of acid hydrolysis [156].…”

Section: Plant-based Ice Cream Alternatives and Other Types Of Sweetsmentioning

confidence: 99%

Plant-Based Dairy Alternatives—A Future Direction to the Milky Way

Plamada

Teleky

Nemeş

et al. 2023

Foods

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One significant food group that is part of our daily diet is the dairy group, and both research and industry are actively involved to meet the increasing requirement for plant-based dairy alternatives (PBDAs). The production tendency of PBDAs is growing with a predictable rate of over 18.5% in 2023 from 7.4% at the moment. A multitude of sources can be used for development such as cereals, pseudocereals, legumes, nuts, and seeds to obtain food products such as vegetal milk, cheese, cream, yogurt, butter, and different sweets, such as ice cream, which have nearly similar nutritional profiles to those of animal-origin products. Increased interest in PBDAs is manifested in groups with special dietary needs (e.g., lactose intolerant individuals, pregnant women, newborns, and the elderly) or with pathologies such as metabolic syndromes, dermatological diseases, and arthritis. In spite of the vast range of production perspectives, certain industrial challenges arise during development, such as processing and preservation technologies. This paper aims at providing an overview of the currently available PBDAs based on recent studies selected from the electronic databases PubMed, Web of Science Core Collection, and Scopus. We found 148 publications regarding PBDAs in correlation with their nutritional and technological aspects, together with the implications in terms of health. Therefore, this review focuses on the relationship between plant-based alternatives for dairy products and the human diet, from the raw material to the final products, including the industrial processes and health-related concerns.

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Enzymatic destruction of protopectin in vegetable raw materials to increase its structuring ability in ice cream

Cited by 2 publications

References 0 publications

Influence of Plant-Based Structuring Ingredients on Physicochemical Properties of Whey Ice Creams

Influence of Plant-Based Structuring Ingredients on Physicochemical Properties of Whey Ice Creams

Plant-Based Dairy Alternatives—A Future Direction to the Milky Way

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