The Use of Moldavian Dragonhead Bagasse in Shaping the Thermophysical and Physicochemical Properties of Ice Cream

Abstract

The aim of the study was to analyze the influence of bagasse from Moldavian dragonhead (D. moldavica L.) seeds as a source of valuable nutrients on the physicochemical properties of rice milk ice cream. The basic composition of the ice cream was modified with a varied proportion of Moldavian dragonhead bagasse (MDB) (1.0%, 1.5%, 2.0%, 2.5%, and 3.0%). The analysis of fatty acids showed a high proportion of linolenic acid (n-3) in the tested ice cream, especially with 3.0% share of bagasse. The addition of MDB increased dry matter, fat, and protein contents in the ice cream. The increasing share of this additive affected the physical properties of ice cream, increasing hardness, adhesiveness and viscosity, and reducing their melting rate. The study showed a negligible effect of the increasing share of MDB on the thermophysical properties of ice cream. Due to the high nutritional value of the bagasse (with the appropriate refinement of the recipe), it is possible to obtain rice milk ice cream with potential health-promoting properties.

The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized Whey

“…The cryoscopic temperature of ice cream mixes based on non-hydrolyzed concentrate is slightly higher than samples based on hydrolyzed concentrate, which is explained by the high content of monosaccharides in the latter, as a result of which a depression of the freezing point of ice cream is observed [ 63 ]. The high content of solids in all ice cream samples reduces the range of cryoscopic temperature depressions of ice cream mixes within the range of values from −2.39 to −2.95 °C, which is similar to the results of other scientists who studied low-fat or high-protein ice cream [ 19 , 64 , 65 , 66 ]. The study of osmotic pressure in the aqueous phase of whey ice cream mixes shows ( Table 3 ) a decrease in water activity in mixes based on hydrolyzed whey concentrate.…”

“…The effect of sticking air bubbles and their uniform distribution in ice cream was observed by scientists when using polysaccharides, protein concentrates and isolates [ 64 , 72 , 81 ]. In whey ice cream, the size of air bubbles depends not only on the type of raw materials and components but also on the solid content.…”

The Physicochemical Properties and Melting Behavior of Ice Cream Fortified with Multimineral Preparation from Red Algae

“…It was proven that ice cream with milk components (proteins, fats) melted slower than plant-based ice cream or ice cream supplemented with inulin [73,77,78]. The addition of other components, e.g., Moldavian balm, grape wine lees, chia seed mucilage, mushroom powder, or hydrocolloids might limit the melting process as well [79][80][81][82]. According to Muse and Hartel (2004) and Park et al (2015), a uniform distribution of small ice crystals and air cells facilitates heat transfer reduction and hence decreases the melting rate [22,65].…”

Examining the Influence of Ultrasounds and the Addition of Arrowroot on the Physicochemical Properties of Ice Cream

“…The hemp seed oil used in the study was obtained from the Futura 75 variety, cultivated on a farm in Czeslawice, with the seed harvest taking place in 2021. The oil extraction was performed using a cold-pressing process with a screw press, following the method [41]. Three types of ice cream samples were prepared, and the formulation for each sample is presented in Table 1.…”