Wykorzystanie białek serwatkowych do otrzymywania polew do lodów
Whey protein isolate (WPI), dissolved starch and sucrose dispersions were used to obtain ice-cream toppings and their rheological properties were compared with a commercial chocolate ice-cream topping. Whey proteins prior mixing with starch and sucrose were polymerized by heating dispersions (pH 8.0...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Life Sciences in Lublin - Publishing House
2004-03-01
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| Series: | Agronomy Science |
| Subjects: | |
| Online Access: | https://czasopisma.up.lublin.pl/index.php/as/article/view/1839 |
| _version_ | 1818764829985341440 |
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| author | Stanisław Mleko Waldemar Gustaw Paweł Glibowski Jarosław Mazurkiewicz |
| author_facet | Stanisław Mleko Waldemar Gustaw Paweł Glibowski Jarosław Mazurkiewicz |
| author_sort | Stanisław Mleko |
| collection | DOAJ |
| description | Whey protein isolate (WPI), dissolved starch and sucrose dispersions were used to obtain ice-cream toppings and their rheological properties were compared with a commercial chocolate ice-cream topping. Whey proteins prior mixing with starch and sucrose were polymerized by heating dispersions (pH 8.0) at 80°C for 30 min and additional heating after adjusting pH to 7.0. Flow properties were examined using Brookfield DV-II+ viscometer with Small Sample Adapter. Thixotropic properties were calculated as surface of hysteresis loop and coefficient of thixotropy. High viscosity and high coefficient of thixotropy of the obtained dispersions made them suitable for utilization as ice-cream toppings. Higher concentration of starch produced toppings with a higher coefficient of thixotropy. Dispersion with 4% of WPI, 3.85% starch and 20% sucrose had similar rheological properties to commercial chocolate ice-cream topping. |
| first_indexed | 2024-12-18T08:08:25Z |
| format | Article |
| id | doaj.art-e52e226455f84bbc860eace2ab6c41b5 |
| institution | Directory Open Access Journal |
| issn | 2544-4476 2544-798X |
| language | English |
| last_indexed | 2024-12-18T08:08:25Z |
| publishDate | 2004-03-01 |
| publisher | University of Life Sciences in Lublin - Publishing House |
| record_format | Article |
| series | Agronomy Science |
| spelling | doaj.art-e52e226455f84bbc860eace2ab6c41b52022-12-21T21:14:57ZengUniversity of Life Sciences in Lublin - Publishing HouseAgronomy Science2544-44762544-798X2004-03-01591Wykorzystanie białek serwatkowych do otrzymywania polew do lodówStanisław Mleko0Waldemar Gustaw1Paweł Glibowski2Jarosław Mazurkiewicz3Katedra Technologii Przemysłu Rolno-Spożywczego i Przechowalnictwa, Akademia Rolnicza ul. Akademicka 13, 20-950 Lublin, PolandKatedra Technologii Przemysłu Rolno-Spożywczego i Przechowalnictwa, Akademia Rolnicza ul. Akademicka 13, 20-950 Lublin, PolandKatedra Technologii Przemysłu Rolno-Spożywczego i Przechowalnictwa, Akademia Rolnicza ul. Akademicka 13, 20-950 Lublin, PolandKatedra Technologii Przemysłu Rolno-Spożywczego i Przechowalnictwa, Akademia Rolnicza ul. Akademicka 13, 20-950 Lublin, PolandWhey protein isolate (WPI), dissolved starch and sucrose dispersions were used to obtain ice-cream toppings and their rheological properties were compared with a commercial chocolate ice-cream topping. Whey proteins prior mixing with starch and sucrose were polymerized by heating dispersions (pH 8.0) at 80°C for 30 min and additional heating after adjusting pH to 7.0. Flow properties were examined using Brookfield DV-II+ viscometer with Small Sample Adapter. Thixotropic properties were calculated as surface of hysteresis loop and coefficient of thixotropy. High viscosity and high coefficient of thixotropy of the obtained dispersions made them suitable for utilization as ice-cream toppings. Higher concentration of starch produced toppings with a higher coefficient of thixotropy. Dispersion with 4% of WPI, 3.85% starch and 20% sucrose had similar rheological properties to commercial chocolate ice-cream topping.https://czasopisma.up.lublin.pl/index.php/as/article/view/1839rheology,thixotropystarchwhey protein |
| spellingShingle | Stanisław Mleko Waldemar Gustaw Paweł Glibowski Jarosław Mazurkiewicz Wykorzystanie białek serwatkowych do otrzymywania polew do lodów Agronomy Science rheology, thixotropy starch whey protein |
| title | Wykorzystanie białek serwatkowych do otrzymywania polew do lodów |
| title_full | Wykorzystanie białek serwatkowych do otrzymywania polew do lodów |
| title_fullStr | Wykorzystanie białek serwatkowych do otrzymywania polew do lodów |
| title_full_unstemmed | Wykorzystanie białek serwatkowych do otrzymywania polew do lodów |
| title_short | Wykorzystanie białek serwatkowych do otrzymywania polew do lodów |
| title_sort | wykorzystanie bialek serwatkowych do otrzymywania polew do lodow |
| topic | rheology, thixotropy starch whey protein |
| url | https://czasopisma.up.lublin.pl/index.php/as/article/view/1839 |
| work_keys_str_mv | AT stanisławmleko wykorzystaniebiałekserwatkowychdootrzymywaniapolewdolodow AT waldemargustaw wykorzystaniebiałekserwatkowychdootrzymywaniapolewdolodow AT pawełglibowski wykorzystaniebiałekserwatkowychdootrzymywaniapolewdolodow AT jarosławmazurkiewicz wykorzystaniebiałekserwatkowychdootrzymywaniapolewdolodow |