Scientific Explanation of Composition of Acidophilic-Whey Ice Cream, Enriched With Protein

Abstract

The work is devoted to solving the actual problem of the dairy industry -complex processing of food raw materials, expanding the range of dairy and milk-containing products of high nutritional value due to enrichment of protein, pro-and prebiotics, rational use of production resources by reducing the the technological process duration. The aim of the research is to substantiate the composition of a new type of acidophilic-whey ice cream of high nutritional value due to enrichment with a complex of proteins, probiotic sourdough and pectin-containing vegetable paste. The main tasks of scientific work are: development of a scientifically based formulation for a new type of ice cream to expand the range of products that will improve the nutrition structure of the Ukraine`s population. The methods used to study the organoleptic and physico-chemical indicators of blends and ice cream are well known and presented in the article. The method of production of sour milk ice cream and the choice of dairy raw materials for obtaining a fermented base was theoretically substantiated, the functional and technological properties of protein concentrates and their compositions in ice cream formulations were studied, the rational content of protein in ice cream was established, also the expediency of using pectin-containing vegetable paste in acidophilic-whey ice cream was proved.

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

“…The overrun of ice cream samples was determined by the weight method [ 62 , 63 ], according to which the ice cream mix was weighed before freezing and the same volume of soft ice cream after freezing. Overrun (O, %) was calculated according to the formula: O = (mass of the glass with the mix − mass of the glass with ice cream/mass of the glass with ice cream) × 100 …”

β-Glucan as a Techno-Functional Ingredient in Dairy and Milk-Based Products—A Review

“…The addition of β-glucan also increases the yield of the product and the content of calcium, phosphorus, and vitamins B 2 and C in it by preventing the separation of whey, which is also a source of biologically active substances [ 135 ]. Another important effect of β-glucan is a concern for the environment, which helps to reduce the number of secondary dairy resources [ 136 , 137 ].…”

Qualimetric Evaluation of Sensory Properties of Acidophilic-Whey Ice Cream With Oat Beta-Glucan

“…This approach forces food producers to look for new ways to develop new and improve existing products that meet the needs of consumers, but at the same time have high technological performance. Low-calorie ice cream production has a number of limiting factors to achieve a technological effect, namely the presence of "watery taste" [2], low overrun and resistance to melting in the absence of regulated dry matter content (25… 35%), coarse-grained structure that makes it impossible to maintain stable product during storage [3]. The use of natural functional and technological additives of plant origin, in particular oat beta-glucan, in the technology of ice cream is able to eliminate the above defects of ice cream [4].…”