The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized Whey
The use of liquid whey concentrates in the composition of ice cream, especially in combination with other powdered whey proteins, is limited due to their understudied properties. This article shows the main rheological and thermophysical characteristics of ice cream mixes, as well as color parameter...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/1/170 |
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| author | Artur Mykhalevych Magdalena Buniowska-Olejnik Galyna Polishchuk Czesław Puchalski Anna Kamińska-Dwórznicka Anna Berthold-Pluta |
| author_facet | Artur Mykhalevych Magdalena Buniowska-Olejnik Galyna Polishchuk Czesław Puchalski Anna Kamińska-Dwórznicka Anna Berthold-Pluta |
| author_sort | Artur Mykhalevych |
| collection | DOAJ |
| description | The use of liquid whey concentrates in the composition of ice cream, especially in combination with other powdered whey proteins, is limited due to their understudied properties. This article shows the main rheological and thermophysical characteristics of ice cream mixes, as well as color parameters, microstructure, analysis of ice crystals and quality indicators of ice cream during storage. The most significant freezing of free water (<i>p</i> ≤ 0.05) was observed in the temperature range from the cryoscopic temperature to −10 °C. The microscopy of experimental ice cream samples based on hydrolyzed whey concentrates indicates the formation of a homogeneous crystalline structure of ice crystals with an average diameter of 13.75–14.75 μm. Microstructural analysis confirms the expediency of using whey protein isolate in ice cream, which ensures uniform distribution of air bubbles in the product and sufficient overrun (71.98–76.55%). The combination of non-hydrolyzed whey concentrate and 3% whey protein isolate provides the highest stability to preserve the purity and color intensity of the ice cream during storage. The produced ice cream can be classified as probiotic (number of <i>Lactobacillus acidophilus</i> not lower than 6.2 log CFU/g) and protein-enriched (protein supply from 15.02–18.59%). |
| first_indexed | 2024-03-08T15:07:37Z |
| format | Article |
| id | doaj.art-98db8bd55cc44a61afd880d436af7a01 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-08T15:07:37Z |
| publishDate | 2024-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-98db8bd55cc44a61afd880d436af7a012024-01-10T14:57:13ZengMDPI AGFoods2304-81582024-01-0113117010.3390/foods13010170The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized WheyArtur Mykhalevych0Magdalena Buniowska-Olejnik1Galyna Polishchuk2Czesław Puchalski3Anna Kamińska-Dwórznicka4Anna Berthold-Pluta5Department of Milk and Dairy Products Technology, Educational and Scientific Institute of Food Technologies, National University of Food Technologies, Volodymyrska 68 St., 01033 Kyiv, UkraineDepartment of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklinskiej 2D St., 35-601 Rzeszow, PolandDepartment of Milk and Dairy Products Technology, Educational and Scientific Institute of Food Technologies, National University of Food Technologies, Volodymyrska 68 St., 01033 Kyiv, UkraineDepartment of Bioenergetics, Food Analysis and Microbiology, University of Rzeszow, Ćwiklińskiej 2D, 35-601 Rzeszow, PolandDepartment of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159C, 02-776 Warsaw, PolandDivision of Milk Technology, Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c Street, 02-776 Warsaw, PolandThe use of liquid whey concentrates in the composition of ice cream, especially in combination with other powdered whey proteins, is limited due to their understudied properties. This article shows the main rheological and thermophysical characteristics of ice cream mixes, as well as color parameters, microstructure, analysis of ice crystals and quality indicators of ice cream during storage. The most significant freezing of free water (<i>p</i> ≤ 0.05) was observed in the temperature range from the cryoscopic temperature to −10 °C. The microscopy of experimental ice cream samples based on hydrolyzed whey concentrates indicates the formation of a homogeneous crystalline structure of ice crystals with an average diameter of 13.75–14.75 μm. Microstructural analysis confirms the expediency of using whey protein isolate in ice cream, which ensures uniform distribution of air bubbles in the product and sufficient overrun (71.98–76.55%). The combination of non-hydrolyzed whey concentrate and 3% whey protein isolate provides the highest stability to preserve the purity and color intensity of the ice cream during storage. The produced ice cream can be classified as probiotic (number of <i>Lactobacillus acidophilus</i> not lower than 6.2 log CFU/g) and protein-enriched (protein supply from 15.02–18.59%).https://www.mdpi.com/2304-8158/13/1/170liquid whey concentratesproteinice creammicrostructurecolormicroscopy |
| spellingShingle | Artur Mykhalevych Magdalena Buniowska-Olejnik Galyna Polishchuk Czesław Puchalski Anna Kamińska-Dwórznicka Anna Berthold-Pluta The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized Whey Foods liquid whey concentrates protein ice cream microstructure color microscopy |
| title | The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized Whey |
| title_full | The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized Whey |
| title_fullStr | The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized Whey |
| title_full_unstemmed | The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized Whey |
| title_short | The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized Whey |
| title_sort | influence of whey protein isolate on the quality indicators of acidophilic ice cream based on liquid concentrates of demineralized whey |
| topic | liquid whey concentrates protein ice cream microstructure color microscopy |
| url | https://www.mdpi.com/2304-8158/13/1/170 |
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