Technology and composition of the high-protein mixture for ice cream

Надточий, Людмила; Iakovchenko, N.; Абдуллаева, М. С.; Lepeshkin, A.I.; Кузнецова, Е. Д.; Предеина, А Л

doi:10.17586/2310-1164-2016-9-4-50-57

Cited by 2 publications

(4 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The criteria of optimization of ice cream composition, overrun (S, %), melting resistance (C, min) and organoleptic of ice cream, the consistency of the product becomes too dense and viscous, a specific taste may appear while significantly reducing the size of ice crystals [18]. Thus, a formulation of high-protein ice cream enriched with a composition of casein and whey protein isolate in a ratio of 20:80 in the amount of 24 to 26 % was developed [6]. However, it should be noted that the recipe is made without taking into account the existing recommendations for maintaining a balance between the total dry matter content (from 25 to 40 %) and water (the rest).…”

Section: Methods Of Determining the Properties Of Ice Cream Samplementioning

confidence: 99%

“…Characteristic defects of the consistency of ice cream with low milk solids content, as well as nonfat and low-fat ice cream, are coarse-grained structure, heterogeneous air phase, low resistance to melting [5]. That is why, to prevent these defects, hydrocolloids, including proteins, are added in milk formulas, which is also one of the ways to increase the biological value of the product [6]. Low-calorie ice cream with high protein content is also one of the options to solve the problem of protein deficiency, including in people who play sports, need to adjust their weight and figure, have a high daily physical activity [7].…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

“…Therefore, from the technological efficiency point of view, micellar casein, which is obtained by micro-and ultrafiltration from skim milk without the use of acids and high temperatures deserves the most attention. This method allows preserving the native structure of the protein and its natural properties [6]. This protein concentrate has a high level of digestibility and natural anabolic properties, fresh smell and mild taste.…”

mentioning

confidence: 99%

“…A feature of micellar casein, in contrast to other protein concentrates, is high solubility in water and emulsifying and foaming activity. Depending on the method of purification, micellar casein contains from 70.0 to 85.5 % of high-quality protein [6,9].…”

mentioning

confidence: 99%

See 3 more Smart Citations

Determining the effect of casein on the quality indicators of ice cream with different fat content

Polishchuk¹,

Breus²,

Shevchenko³

et al. 2020

EEJET

View full text Add to dashboard Cite

The effect of casein on the quality of ice cream with different fat content was studied. According to functional and technological characteristics, micellar casein was selected for the enrichment of ice cream. Using mathematical modeling in the environment of the MathCad-15 package, the mass fraction of micellar casein in the composition of ice cream with a fat content of 0 to 15 % was optimized in order to obtain a high-quality product. At the first stage, the response surface methodology was used to optimize the response functions (overrun, melting resistance, organoleptic characteristics) for the varied fat and protein content. In the second stage, a comprehensive quality score of ice cream was used for modeling as a function of estimates of individual quality indicators, converted into scalable values using weights. The inverse relationship between the values of the optimal protein content and the fat content of ice cream was determined. To achieve the maximum technological effect, in the composition of ice cream with a fat content of 0-5 %, 6-10 % and 11-15 %, the need for micellar casein is 6-5 %, 4-3 % and 2.5-1 %, respectively. According to the results of calculating the percentage of energy value introduced by total protein (more than 20 %), it was concluded that ice cream with a fat content of 0-5 % with mass fractions of micellar casein of 6-5 % and total protein of 9.7-8.7 % can be attributed to the category of products with high protein content. Ice cream with a fat content of 10-15 % with mass fractions of casein micellar of 3-1 % and total protein of 6.7-4.7 % can be attributed to a product with high protein content. The results of the study allow expanding the range of protein-containing ice cream to meet the needs of consumers of different groups

show abstract

Section: Methods Of Determining the Properties Of Ice Cream Samplementioning

confidence: 99%

Section: Literature Review and Problem Statementmentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

See 2 more Smart Citations

Determining the effect of casein on the quality indicators of ice cream with different fat content

Polishchuk¹,

Breus²,

Shevchenko³

et al. 2020

EEJET

View full text Add to dashboard Cite

show abstract

Substantiation, directions and results of using whey processed products in ice cream production

Sitnikova,

Kazakova

2024

Food systems

View full text Add to dashboard Cite

The deficiency of protein is an important global problem. Whey, as a by-product of the production of cheese and cottage cheese, can be an additional source of protein. The feasibility of using whey for food purposes due to its composition and biological value is substantiated in the review. Besides, the usage of whey for food purposes reduces threat of environmen‑tal pollution existing when disposing it into the sewer. The aim of the article was to collect, analyze and summarize data on the use of whey and products of its processing in the technology of ice cream and whipped frozen desserts. The analysis of the data of the International Dairy Federation (IDF) on the global volumes of milk whey production as well as the amount of high-value protein, to which they are equivalent, is given. The modern world experience in processing technologies of whey and the product assortment made with its usage has been analyzed. Attention is concentrated on the characteristics and properties of whey processed products (concentrates, isolates, milk hydrolysates, first of all, whey proteins) and micellar casein. The research experience in studying the possibility of their use in the production of ice cream and other foods is assessed and summarized. The influence of these products on the technological, structural-mechanical, microstructural and organoleptic characteristics of ice cream and on its biological value is considered. The presence of positive and negative experience in the usage of dairy proteins, including whey proteins, on the consumer characteristics of frozen food is noted. The necessity of more detailed study of results of using each particular source of milk protein in relation to different types of ice cream and whipped frozen desserts is substantiated.

show abstract

Technology and composition of the high-protein mixture for ice cream

Cited by 2 publications

References 0 publications

Determining the effect of casein on the quality indicators of ice cream with different fat content

Determining the effect of casein on the quality indicators of ice cream with different fat content

Substantiation, directions and results of using whey processed products in ice cream production

Contact Info

Product

Resources

About