QUALITY INDICATORS OF MILK ICE CREAM WITH JOINT APPLICATION OF STABILIZERS-EMULSIFIERS AND CITRUS FIBERS-Reference-Cited by-同舟云学术

QUALITY INDICATORS OF MILK ICE CREAM WITH JOINT APPLICATION OF STABILIZERS-EMULSIFIERS AND CITRUS FIBERS

Published:2024-02-23 Issue:2 Volume:0 Page:215-221
ISSN:1819-4036
Container-title:Bulletin of KSAU
language:en
Short-container-title:

Author:

Tvorogova A.¹,Landikhovskaya Anna²^ORCID,Kochneva Svetlana²

Affiliation:

1. All-Russian Research Institute of Refrigeration Industry, V. M. Gorbatov Federal Research Center for Food Systems

2. All-Russian Scientific Research Institute of Refrigeration Industry – Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS

Abstract

The purpose of research is to experimentally substantiate the possibility of using citrus fibers in the presence of a complex stabilizer-emulsifier in the production of dairy ice cream for additional stabilization of the structure, improvement of consistency and sensory increase in fat content. Objectives: to produce ice cream in an experimental laboratory using a traditional stabilization system and with the additional introduction of citrus fibers and to conduct a set of studies to determine quality indicators. The object of the study was milk ice cream with a fat mass fraction of 6 %. It was found that the introduction of fibers in an amount of 0.3% into the test sample contributed to an increase in the dynamic viscosity of the mixture by 1.5 times before and 1.7 times after ripening compared to the control. This influenced a slight decrease in the ability of the mixture to be saturated with air and had a positive effect. influence on the consistency of the finished product. It was found that the additional introduction of fibers contributed to an increase in the dimensional and thermal stability of the test sample; after 60 minutes of temperature control, the mass fraction of melt in it was 1.6 times less than in the control. The presence of insoluble forms of citrus fibers did not lead to a noticeable decrease in the dispersion of structural elements. In the test sample after hardening, air bubbles with a size of (47.4 ± 5.2) µm formed, in the control sample – (44.5 ± 3.9) µm, which does not have significant differences ( p > 0.05). The size of ice crystals in the experimental and control samples also did not differ significantly (p > 0.05). In both samples, the share of ice crystals up to 50 microns in size after hardening accounted for 85% of the total amount; after 6 months of storage, this figure was 75 % in the test sample, and 73 % in the control. Tasting evaluation of ice cream confirmed the positive effect of dietary fiber on the consistency of ice cream and the sensory perception of fat. The results obtained can be used to address issues of improving structure and consistency in the production of dairy ice cream.

Publisher

Krasnoyarsk State Agrarian University

Reference9 articles.

1. Liu X., Sala G., Scholten E. (2022). Effect of fat aggregate size and percentage on the melting properties of ice cream. Food Research International, 160, article 111709. DOI: 10.1016/ j.foodres.2022.111709., Liu X., Sala G., Scholten E. (2022). Effect of fat aggregate size and percentage on the melting properties of ice cream. Food Research International, 160, article 111709. DOI: 10.1016/ j.foodres.2022.111709.

2. Oshakbayev K., Dukenbayeva B. (2016). The current epidemic of obesity: causes, mechanisms, excessive food absorption physiology: Systematic review. Journal of Clinical Medicine of Kazakhstan, 4(42), 12-21. DOI: 10.23950/ 1812-2892-2016-4/jcmk-00359., Oshakbayev K., Dukenbayeva B. (2016). The current epidemic of obesity: causes, mechanisms, excessive food absorption physiology: Systematic review. Journal of Clinical Medicine of Kazakhstan, 4(42), 12-21. DOI: 10.23950/ 1812-2892-2016-4/jcmk-00359.

3. Liu X., Sala G., Scholten E. (2023). Role of polysaccharide structure in the rheological, physical and sensory properties of low-fat ice cream. Current Research in Food Science, 7, article 100531. DOI: 10.1016/j.crfs.2023.100531., Liu X., Sala G., Scholten E. (2023). Role of polysaccharide structure in the rheological, physical and sensory properties of low-fat ice cream. Current Research in Food Science, 7, article 100531. DOI: 10.1016/j.crfs.2023.100531.

4. Совершенствование композиционного состава и структуры молочного мороженого / А.А. Творогова [и др.] // Техника и технология пищевых производств. 2018. № 48 (2). С. 109–116. DOI: 10.21603/2074-9414-2018-2-109-116., Sovershenstvovanie kompozicionnogo sosta¬va i struktury molochnogo morozhenogo / A.A. Tvorogova [i dr.] // Tehnika i tehnologiya pischevyh proizvodstv. 2018. № 48 (2). S. 109–116. DOI: 10.21603/2074-9414-2018-2-109-116.

5. Application of different hydrocolloids as fat replacer in low-fat dairy products: Ice cream, yogurt and cheese / Y. Zhao [et al.] // Food Hydrocolloids. 2023. 138, Article 108493. DOI: 10.1016/j.foodhyd.2023. 108493., Application of different hydrocolloids as fat replacer in low-fat dairy products: Ice cream, yogurt and cheese / Y. Zhao [et al.] // Food Hydrocolloids. 2023. 138, Article 108493. DOI: 10.1016/j.foodhyd.2023. 108493.