Polyfunctional properties of oat β-glucan in the composition of milk-vegetable ice cream

IF 0.7 Q4 FOOD SCIENCE & TECHNOLOGY
V. Sapiga, G. Polischuk, Magdalena Buniowska, I. Shevchenko, T. Osmak
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引用次数: 4

Abstract

Introduction. The aim of the work was to study the effect of oat β-glucan on the viscosity-speed indicators of mixtures and physicochemical characteristics of milk-vegetable ice cream. Materials and methods. Milk-vegetable ice cream with a mass fraction of fat 3% and oat β-glucan in the amount of 0.5– 1.0% with a stabilization system and without, as well as control samples of classic milk ice cream, were prepared. Rotational viscometry and well-known methods for studying the resistance to melting, overrun and ice cream dispersion of the air phase were used. Results and discussion. The structuring ability of β-glucan in ice cream with low fat and dry matter content was studied. The effective viscosity of ice cream mixtures with β-glucan in the amount of 0.5–1.0% is in the range of recommended values. Mixtures of milk ice cream with β-glucan are characterized by thixotropic ability, which is confirmed by the high degree of restoration of the destroyed structure. Combined use of β-glucan and fermented vegetable puree containing soluble pectin and softened vegetable fibers could significantly improve the viscosity-speed indicators of mixtures: the effective viscosity increases by 11.5–15.9%, the degree of recovery in on average – by 10%. Low-fat milk-vegetable ice cream with a β-glucan content of 0–1.0% acquires a creamy consistency. The increase in overrun and resistance to melting of ice cream with β-glucan is due
燕麦β-葡聚糖在牛奶蔬菜冰淇淋中的多功能特性
介绍本工作的目的是研究燕麦β-葡聚糖对牛奶蔬菜冰淇淋混合物粘度-速度指标和理化特性的影响。材料和方法。制备了脂肪质量分数为3%、燕麦β-葡聚糖含量为0.5-1.0%的乳植物冰淇淋,以及经典乳冰淇淋的对照样品。使用旋转粘度测定法和众所周知的方法来研究空气相的耐融化性、耐溢出性和冰淇淋分散性。结果和讨论。研究了低脂肪、低干物质冰淇淋中β-葡聚糖的结构能力。含有β-葡聚糖的冰淇淋混合物的有效粘度为0.5-1.0%,在推荐值范围内。牛奶冰淇淋和β-葡聚糖的混合物具有触变能力,破坏结构的高度恢复证实了这一点。β-葡聚糖与含有可溶性果胶和软化植物纤维的发酵蔬菜泥的联合使用可以显著提高混合物的粘度-速度指标:有效粘度增加11.5-15.9%,平均回收度增加10%。β-葡聚糖含量为0–1.0%的低脂牛奶蔬菜冰淇淋具有奶油稠度。含有β-葡聚糖的冰淇淋的溢出量和耐融化性增加是由于
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来源期刊
Ukrainian Food Journal
Ukrainian Food Journal FOOD SCIENCE & TECHNOLOGY-
CiteScore
1.40
自引率
20.00%
发文量
15
审稿时长
10 weeks
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