Milk ice cream composition and structure improvement
The work reveals the results of the study devoted to milk ice cream composition improvement in order to meet the requirements for healthy foods (with satisfactory nutritional value) to the fullest extent and to obtain creamy consistency as well as high dispersity of structural elements typical for p...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
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Kemerovo State University
2018-05-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/49/11.pdf |
| _version_ | 1819111728428875776 |
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| author | Tvorogova A. Shobanova T. Landikhovskaya A. Zakirova R. |
| author_facet | Tvorogova A. Shobanova T. Landikhovskaya A. Zakirova R. |
| author_sort | Tvorogova A. |
| collection | DOAJ |
| description | The work reveals the results of the study devoted to milk ice cream composition improvement in order to meet the requirements for healthy foods (with satisfactory nutritional value) to the fullest extent and to obtain creamy consistency as well as high dispersity of structural elements typical for products with high mass fractions of fat and dry substances. The significance of the research is determined by the worldwide trend in the production of healthy foods which is developed in our country by a number of legislative documents. The purpose of the research was to develop on the basis of the composition a milk ice cream product with low energy value and high organoleptic parameters including the state of its structure. Within the framework of the given research the author used such modern research methods as rheological, microstructural and thermostating ones as well as photographic survey method. The author justified analytically and experimentally the use of such food additive as polydextrose having low energy value. It increases the feeling that food product has high fat content and it does not have any negative effect on ice cream production process. The possibility of improving the product structure using synergistic compositions such as emulsifiers based on distilled monoglycerides and polyglycerol and fatty acids esters as well as stabilizers containing mainly locust bean gum which promotes the formation of small ice crystals was confirmed experimentally. The mentioned compositions of emulsifiers and stabilizers when used with polydextrose made it possible to achieve technologically significant results in milk ice cream production. They increased the effective viscosity of the mixtures, provided high form and thermal stability, and made it possible to get high dispersion of ice crystals. The accepted technological solutions had positive effect on the consistency and structure of milk ice cream with improved composition. |
| first_indexed | 2024-12-22T04:02:14Z |
| format | Article |
| id | doaj.art-881beafae9ff428dba73f666c597092e |
| institution | Directory Open Access Journal |
| issn | 2074-9414 2313-1748 |
| language | Russian |
| last_indexed | 2024-12-22T04:02:14Z |
| publishDate | 2018-05-01 |
| publisher | Kemerovo State University |
| record_format | Article |
| series | Техника и технология пищевых производств |
| spelling | doaj.art-881beafae9ff428dba73f666c597092e2022-12-21T18:39:43ZrusKemerovo State UniversityТехника и технология пищевых производств2074-94142313-17482018-05-0148210911610.21603/2074-9414-2018-2-109-116Milk ice cream composition and structure improvementTvorogova A.0Shobanova T.1Landikhovskaya A.2Zakirova R.3All-Russian Scientific Research Institute of Refrigeration Industry – Branch of V.M. Gorbatov Federal Research Center for Food Systems of RASAll-Russian Scientific Research Institute of Refrigeration Industry – Branch of V.M. Gorbatov Federal Research Center for Food Systems of RASAll-Russian Scientific Research Institute of Refrigeration Industry – Branch of V.M. Gorbatov Federal Research Center for Food Systems of RASAll-Russian Scientific Research Institute of Refrigeration Industry – Branch of V.M. Gorbatov Federal Research Center for Food Systems of RASThe work reveals the results of the study devoted to milk ice cream composition improvement in order to meet the requirements for healthy foods (with satisfactory nutritional value) to the fullest extent and to obtain creamy consistency as well as high dispersity of structural elements typical for products with high mass fractions of fat and dry substances. The significance of the research is determined by the worldwide trend in the production of healthy foods which is developed in our country by a number of legislative documents. The purpose of the research was to develop on the basis of the composition a milk ice cream product with low energy value and high organoleptic parameters including the state of its structure. Within the framework of the given research the author used such modern research methods as rheological, microstructural and thermostating ones as well as photographic survey method. The author justified analytically and experimentally the use of such food additive as polydextrose having low energy value. It increases the feeling that food product has high fat content and it does not have any negative effect on ice cream production process. The possibility of improving the product structure using synergistic compositions such as emulsifiers based on distilled monoglycerides and polyglycerol and fatty acids esters as well as stabilizers containing mainly locust bean gum which promotes the formation of small ice crystals was confirmed experimentally. The mentioned compositions of emulsifiers and stabilizers when used with polydextrose made it possible to achieve technologically significant results in milk ice cream production. They increased the effective viscosity of the mixtures, provided high form and thermal stability, and made it possible to get high dispersion of ice crystals. The accepted technological solutions had positive effect on the consistency and structure of milk ice cream with improved composition.http://fptt.ru/stories/archive/49/11.pdfmilk ice creamhealthy foodsynergistic compositionsemulsifiersstabilizerspolydextrose |
| spellingShingle | Tvorogova A. Shobanova T. Landikhovskaya A. Zakirova R. Milk ice cream composition and structure improvement Техника и технология пищевых производств milk ice cream healthy food synergistic compositions emulsifiers stabilizers polydextrose |
| title | Milk ice cream composition and structure improvement |
| title_full | Milk ice cream composition and structure improvement |
| title_fullStr | Milk ice cream composition and structure improvement |
| title_full_unstemmed | Milk ice cream composition and structure improvement |
| title_short | Milk ice cream composition and structure improvement |
| title_sort | milk ice cream composition and structure improvement |
| topic | milk ice cream healthy food synergistic compositions emulsifiers stabilizers polydextrose |
| url | http://fptt.ru/stories/archive/49/11.pdf |
| work_keys_str_mv | AT tvorogovaa milkicecreamcompositionandstructureimprovement AT shobanovat milkicecreamcompositionandstructureimprovement AT landikhovskayaa milkicecreamcompositionandstructureimprovement AT zakirovar milkicecreamcompositionandstructureimprovement |