Study of the influence of demineralized whey concentrates on ice cream quality indicators

Abstract

The article scientifically substantiates the possibility of partially replacing sugar in whey ice cream with demineralized whey concentrates with a mass fraction of solids 40%. This will enrich the finished product with whey proteins, maintain a balance in terms of solids content, provide the degree of sweetness inherent in classic ice cream, and prevent consistency defects during storage. At the first stage, a sensory assessment of ice cream samples based on fermented and unfermented demineralized whey concentrates with a mass fraction of sugar from 9 to 17% was carried out according to 6 descriptors of the perception of sucrose sweetness according to authors developed gradation. With the use of mathematical modeling in MathCad 15 mathematical package, the degree of replacement of sugar in ice cream with solids of demineralized whey concentrate was optimized. It was established that the reduction in the need for sugar in ice cream with non-hydrolyzed whey concentrate reached 29% in terms of its total content, and with hydrolyzed concentrate — by 42%. Based on the obtained data, whey ice cream recipes based on whey concentrates were developed. In order to comprehensively evaluate the developed ice cream recipes, an analysis of their chemical composition was carried out in comparison with classic whey ice cream recipe. In new types of ice cream, the level of protein supply increased from 2.95 to 8.3—8.7% for an increase in the mass fraction of solids from 25 to 39.61—41.61%, which is comparable in terms of these indicators with full-fat analogues of ice cream. The biological value of ice cream samples with whey concentrates also increased from 40.8 to 58.3%. According to the mass fraction of lactose, preference is given to ice cream with hydrolyzed whey concentrate, which has a positive effect on its nutritional value.