Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators

Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators

The work is devoted to the study of the functional and technological properties of oat β-glucan in low-fat milky ice cream (2% fat) in comparison with the stabilization system Cremodan<sup>®</sup> SI 320. β-glucan (0.5%) has a greater effect on the cryoscopic temperature of ice cream mix...

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Bibliographic Details
Main Authors: Magdalena Buniowska-Olejnik, Artur Mykhalevych, Galyna Polishchuk, Victoria Sapiga, Agata Znamirowska-Piotrowska, Anna Kot, Anna Kamińska-Dwórznicka
Format: Article
Language:English
Published: MDPI AG 2023-03-01
Series:Molecules
Subjects:
ice cream
oat β-glucan
water freezing
microstructure
cryoscopic temperature
osmolality
Online Access:https://www.mdpi.com/1420-3049/28/7/2924

Internet

https://www.mdpi.com/1420-3049/28/7/2924

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