Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklinskiej 2D St., 35-601 Rzeszow, Poland.
Department of Milk and Dairy Products Technology, Educational and Scientific Institute of Food Technologies, National University of Food Technologies, Volodymyrska 68 St., 01033 Kyiv, Ukraine.
Molecules. 2023 Mar 24;28(7):2924. doi: 10.3390/molecules28072924.
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 SI 320. β-glucan (0.5%) has a greater effect on the cryoscopic temperature of ice cream mixes than Cremodan SI 320 in the same amount (decrease by 0.166 °C vs. 0.078 °C), which inhibits the freezing process of free water in ice cream during technological processing in the temperature range from -5 to -10 °C. Microscopy of ice cream samples after freezing and hardening shows the ability of β-glucan to form a greater number of energy bonds due to specific interaction with milk proteins. Analysis of the microstructure of ice cream samples during 28 d of storage confirms the ability of oat β-glucan to suppress the growth of ice crystals more effectively than Cremodan SI 320. Oat β-glucan gives ice cream a rich creamy taste, increases overrun and resistance to melting, which brings this type of frozen dessert closer to a full-fat analogue (10% fat).
本工作致力于研究燕麦β-葡聚糖在低脂牛奶冰淇淋（2%脂肪）中的功能和工艺特性，并将其与 Cremodan SI 320 稳定系统进行比较。与 Cremodan SI 320 相比，相同添加量的β-葡聚糖（0.5%）对冰淇淋混合物的冰点温度的影响更大（降低 0.166°C 对 0.078°C），这抑制了冰淇淋在 -5 至-10°C 的工艺加工过程中自由水的冻结过程。冷冻和硬化后的冰淇淋样品显微镜观察表明，β-葡聚糖通过与牛奶蛋白的特异性相互作用形成更多的能量键的能力。在 28 天的储存期间分析冰淇淋样品的微观结构证实了燕麦β-葡聚糖比 Cremodan SI 320 更有效地抑制冰晶生长的能力。燕麦β-葡聚糖赋予冰淇淋浓郁的奶油味，增加了膨胀率和抗融性，使这种冷冻甜点更接近全脂模拟物（10%脂肪）。
