Effect of natural ingredients on the structural-mechanical and physicochemical properties of ice cream mixes

Abstrakt

Introduction. The purpose of the work was to study the functional and technological properties of natural ingredients in low-calorie ice cream as potential structure stabilizers and fat substitutes. Materials and methods. Ice cream mixes with β-glucans from oats and yeast, with fermented and non-fermented pectin-containing beet purée were studied. The viscosity of the mixes was measured on an ultrasonic viscometer Unipan type 505, viscoelastic properties on a Kinexus lab+ device, surface tension on a KSV Sigma 700 tensiometer, water activity on an AWMD-10 device. Results and discussion. According to the results of the research, it was established that oat β-glucan shows greater technological activity in the composition of ice cream mixes with a low fat content (2%), compared to β-glucan from yeast, including the combination with soluble pectin of vegetable purée. Fermented beet purée, which contains at least 1.0% soluble pectin, has the greatest impact on the structural and mechanical characteristics of low-fat ice cream mixes in all its combinations with other structuring ingredients. Ice cream mixes with oat β-glucan and vegetable purée at lower frequencies of measurement of viscoelastic properties show high elasticity, but after exceeding a certain frequency value, the structure is destroyed and the mixes show greater viscosity than elasticity, which will allow more intense saturation of the mixes with air under freezing. A correlation between viscosity, water activity and surface tension of low-fat ice cream mixes was revealed, which is explained by intermolecular interaction between macromolecules of hydrocolloids and active binding of free water by a complex of low- and high-molecular compounds. An alternative substitute for the Vianoks C45 stabilization system (mono- and diglycerides of fatty acids + polysaccharides) in the amount of 0.5% in low-fat ice cream is a complex of natural ingredients - oat β-glucan and fermented beetroot purée in amounts of 0.5 and 15%, respectively. Conclusions. β-glucan from oat and fermented vegetable puree reveal synergism between β-glucan macromolecules and vegetable pectin to form complex three-dimensional structures in low-fat ice cream mixes that significantly improve the viscoelastic characteristics, surface tension, and water activity of the obtained ice cream mixes.

Autorzy

Viktoria Sapiga
Viktoria Sapiga
Galina Polishchuk
Galina Polishchuk
Konrad Terpiłowski
Konrad Terpiłowski
Salvador Perez-Huertas
Salvador Perez-Huertas
artykuł
Ukrainian Food Journal
Angielski
2022
11
2
358-372
otwarte czasopismo
ostateczna wersja opublikowana
w momencie opublikowania
20
0
0
0