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

Buniowska, Magdalena; Mykhalevych, Artur; Polishchuk, Galyna; Sapiga, Victoria; Znamirowska-Piotrowska, Agata; Kot, Anna; Kamińska-Dwórznicka, Anna

doi:10.3390/molecules28072924

Cited by 8 publications

(3 citation statements)

References 68 publications

(93 reference statements)

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“…For comparison, in samples with the addition of stabilizers, the lower temperature achieved a higher pressure. Moreover, Buniowska-Olejnik et al [28] also reported that in low-fat milky ice cream with oat β-glucan, the higher osmolality of ice cream mixes resulted in a lower cryoscopic temperature. Such observations were connected with the fact that cryoscopic temperature depends on the type and concentration of dissolved substances.…”

Section: The Physical Characteristic Of Milk Ice Creammentioning

confidence: 99%

The Effectiveness of Combination Stabilizers and Ultrasound Homogenization in Milk Ice Cream Production

2023

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This study aims to contribute knowledge to the area of the ice cream industry by finding an effective way to prevent the recrystallization process in ice cream production. Stabilizers such as ɩ-carrageenan and its acid and enzymatic hydrolyzates were used with the combination of ultrasound homogenization (20 kHz and exposure time of 5 min) as a method to obtain the deliberate quality of ice cream. In this paper, a comprehensive analysis of the physical characteristic of milk ice creams was made, such as the cryoscopic temperature, osmotic pressure, overrun, and melting time. It was noted that cryoscopic temperature was lower in the samples after ultrasound treatment. Additionally, the osmotic pressure was changed in the case of the stabilizer used. The overrun of ice cream was less than 32% while the longest melting time was at the level of 27 min. The recrystallization process was analysed on the basis of images taken after 24 h, and 1 and 3 months of storage at −18 °C. Regarding the results, it was observed that ultrasound homogenization contributed to smaller ice crystals and had a positive influence on the ice crystals’ structure.

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Section: The Physical Characteristic Of Milk Ice Creammentioning

confidence: 99%

The Effectiveness of Combination Stabilizers and Ultrasound Homogenization in Milk Ice Cream Production

2023

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“…The effect of sticking air bubbles and their uniform distribution in ice cream was observed by scientists when using polysaccharides, protein concentrates and isolates [ 64 , 72 , 81 ]. In whey ice cream, the size of air bubbles depends not only on the type of raw materials and components but also on the solid content.…”

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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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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“…In contrast, information about the functional and technological attributes of β-glucans from yeast, edible mushrooms, and algae remains limited [27], and their application in ice cream and frozen dessert technology has not been explored previously. In ice cream technology, especially for low-fat variants, β-glucans can fulfil multiple roles: (i) enhancing the product with dietary fiber [30]; (ii) efficiently binding free water [31]; (iii) reducing the freezing point of the mixes to prevent excessive freezing during the ice cream's preparation and long-term storage [32]; (iv) limiting the size of ice crystals during storage [4,33]; (v) increasing overrun and resistance to melting [3,34]; (vi) ensuring even distribution of the air phase throughout the product during freezing [35]; and (vii) contributing to a unique taste profile, particularly a milky one [3]. All these characteristics made β-glucans a good candidate to explore its use for further purposes.…”

Section: Introductionmentioning

confidence: 99%

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

Cited by 8 publications

References 68 publications

The Effectiveness of Combination Stabilizers and Ultrasound Homogenization in Milk Ice Cream Production

The Effectiveness of Combination Stabilizers and Ultrasound Homogenization in Milk Ice Cream Production

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

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

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