FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF OAT BETA-GLUCAN IN ACIDOPHILIC-WHEY ICE CREAM
The purpose of the work is to study the functional and technological properties of oat beta-glucan both individually and as part of acidophilic-whey ice cream. The research methods, that were used, are well known and have relevant references in the work. At the first stage of the experiment, the...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Stefan cel Mare University of Suceava
2022-06-01
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| Series: | Food and Environment Safety |
| Subjects: | |
| Online Access: | http://fens.usv.ro/index.php/FENS/article/view/888/793 |
| Summary: | The purpose of the work is to study the functional and technological properties of oat beta-glucan both individually and as part of acidophilic-whey ice cream. The research methods, that were used, are well known and have relevant references in the work. At the first stage of the experiment, the functional and technological properties of oat beta-glucan from two manufacturers were studied: «AMULYN» (China) and «DANSON» (China). According to the results of sensory evaluation, beta-glucan «DANSON» received 8.75 points, and «AMULYN» - 10 points. It was found that the water holding capacity of beta-glucan «AMULYN» is 15.45 % higher than with beta-glucan «DANSON», and fat binding capacity is higher by 8.61 %, which is probably due to the different degree of purification of these additives. Therefore, a more effective beta-glucan «AMULAN» was chosen for further use in acidophilic-whey low-fat ice cream. At the second stage of scientific work the influence of oat beta-glucan «AMULYN» on the quality of acidophilic-whey low-fat ice cream was studied. It was found that beta-glucan in the amount of 0.75 % increases the indicator of overrun more than twice compared to the control sample without beta-glucan. Beta-glucan in a certain amount also significantly improves the organoleptic characteristics of ice cream, increases resistance to melting and ensures uniform distribution of the air phase throughout the volume of the product, as evidenced by microstructural analysis of its samples. A significant effect of beta-glucan on the dynamic viscosity coefficient of ice cream mixes has been established. The detected effect allows to reduce the ripening process of ice cream mixtures with beta-glucan in the amount of 0.75 % by 2 hours, provided that the recommended viscosity of these systems is achieved. Thus, the expediency of using oat beta-glucan as an effective functional and technological ingredient in acidophilic-whey ice cream is scientifically substantiated. |
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| ISSN: | 2068-6609 2559-6381 |