Enzymatic hydrolysis of lactose in concentrates of reconstituted demineralized whey, intended for ice cream production

Осьмак, Тетяна Григорівна; Mleko, S.; Bass, Oksana; Mykhalevych, Artur; Kuzmyk, Uliana

doi:10.24263/2304-974x-2021-10-2-6

Cited by 7 publications

(8 citation statements)

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“…The hydrolysis of lactose in whey concentrates allows reducing its content to 0.98%, which is lower than the value (4.95%) reported in another study [ 3 ]. At the same time, the high proportion of solids (39.92–40.01%) in these liquid concentrates could help to ensure the recommended level of solids in ice cream in the range of 25–35% [ 42 ], which is especially important for low-fat types of ice cream. The difference in the obtained values could be explained by the use of whey of different origins, as well as the use of special technologies for the production of concentrates.…”

Section: Resultsmentioning

confidence: 99%

“…The decrease in Lactobacillus acidophilus from 6.6 log CFU/g (sample 1) to 6.2–6.3 log CFU/g (sample 2) is likely due to a high solid content, resulting in a decrease in water activity and an increase in osmotic pressure, which negatively affects the vital activity of starter microorganisms. The increase in the number of Lactobacillus acidophilus bacterial cells in samples with hydrolyzed whey concentrate, despite an even greater increase in the solid content, is due to the presence of glucose and galactose, which are a nutrient medium and stimulate the development process of probiotic cultures [ 42 ]. The presence of whey protein isolate could also contribute to the development of Lactobacillus acidophilus to some extent.…”

Section: Resultsmentioning

confidence: 99%

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The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized Whey

Mykhalevych,

Buniowska-Olejnik,

Polishchuk

et al. 2024

Foods

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The use of liquid whey concentrates in the composition of ice cream, especially in combination with other powdered whey proteins, is limited due to their understudied properties. This article shows the main rheological and thermophysical characteristics of ice cream mixes, as well as color parameters, microstructure, analysis of ice crystals and quality indicators of ice cream during storage. The most significant freezing of free water (p ≤ 0.05) was observed in the temperature range from the cryoscopic temperature to −10 °C. The microscopy of experimental ice cream samples based on hydrolyzed whey concentrates indicates the formation of a homogeneous crystalline structure of ice crystals with an average diameter of 13.75–14.75 μm. Microstructural analysis confirms the expediency of using whey protein isolate in ice cream, which ensures uniform distribution of air bubbles in the product and sufficient overrun (71.98–76.55%). The combination of non-hydrolyzed whey concentrate and 3% whey protein isolate provides the highest stability to preserve the purity and color intensity of the ice cream during storage. The produced ice cream can be classified as probiotic (number of Lactobacillus acidophilus not lower than 6.2 log CFU/g) and protein-enriched (protein supply from 15.02–18.59%).

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized Whey

Mykhalevych,

Buniowska-Olejnik,

Polishchuk

et al. 2024

Foods

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“…Although yeast β-glucan has a strong immunostimulant effect and helps protect the body from infectious and viral diseases, its use in cheese technology is problematic because yeast is an undesirable component of the microflora in such products and can cause a variety of texture defects, such as swelling and the appearance of cracks [ 138 , 139 ]. However, β-glucans are more likely to be used in a line of alternative cheeses and products that taste like cheese that are meant to help vegans, vegetarians, people with high cholesterol, and people who like to try new things in their diets.…”

Section: The Use Of β-Glucan In Cheese and Cheese-like Products Techn...mentioning

confidence: 99%

β-Glucan as a Techno-Functional Ingredient in Dairy and Milk-Based Products—A Review

et al. 2022

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The article systematizes information about the sources of β-glucan, its technological functions and practical aspects of its use in dairy and milk-based products. According to the analysis of scientific information, the main characteristics of β-glucan classifications were considered: the source of origin, chemical structure, and methods of obtention. It has been established that the most popular in the food technology of dairy products are β-glucans from oat and barley cereal, which exhibit pronounced technological functions in the composition of dairy products (gel formation, high moisture-binding capacity, increased yield of finished products, formation of texture, and original sensory indicators). The expediency of using β-glucan from yeast and mushrooms as a source of biologically active substances that ensure the functional orientation of the finished product has been revealed. For the first time, information on the use of β-glucan of various origins in the most common groups of dairy and milk-based products has been systematized. The analytical review has scientific and practical significance for scientists and specialists in the field of food production, in particular dairy products of increased nutritional value.

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“…In conditions of high content of free water, the crystallization process becomes too pronounced and the size of ice crystals in ice cream often reaches 100 μm [ 13 ]. In the presence of large ice crystals, this product acquires a coarse crystalline structure, a snowy or icy consistency, which is negatively perceived by consumers [ 15 , 16 , 17 ]. The speed and degree of the recrystallization process also depend on the functional and technological properties of structure stabilizers [ 18 ], which bind free water, increase the viscosity of ice cream mixtures and, accordingly, reduce the size of air bubbles and stabilize them.…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2023

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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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Enzymatic hydrolysis of lactose in concentrates of reconstituted demineralized whey, intended for ice cream production

Cited by 7 publications

References 0 publications

The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized Whey

The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized Whey

β-Glucan as a Techno-Functional Ingredient in Dairy and Milk-Based Products—A Review

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

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