Thermophysical characteristics of frozen semi-finished products for restaurant technology

Koretska, Iryna; Polyovyk, Volodymyr; Maslikov, Maksym; Kuzmin, Oleg

doi:10.24263/2310-1008-2020-8-2-6

Cited by 2 publications

(3 citation statements)

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“…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 ].…”

Section: Resultsmentioning

confidence: 99%

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

Mykhalevych,

Buniowska-Olejnik,

Polishchuk

et al. 2024

Foods

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The use of liquid whey concentrates in the composition of ice cream, especially in combination with other powdered whey proteins, is limited due to their understudied properties. This article shows the main rheological and thermophysical characteristics of ice cream mixes, as well as color parameters, microstructure, analysis of ice crystals and quality indicators of ice cream during storage. The most significant freezing of free water (p ≤ 0.05) was observed in the temperature range from the cryoscopic temperature to −10 °C. The microscopy of experimental ice cream samples based on hydrolyzed whey concentrates indicates the formation of a homogeneous crystalline structure of ice crystals with an average diameter of 13.75–14.75 μm. Microstructural analysis confirms the expediency of using whey protein isolate in ice cream, which ensures uniform distribution of air bubbles in the product and sufficient overrun (71.98–76.55%). The combination of non-hydrolyzed whey concentrate and 3% whey protein isolate provides the highest stability to preserve the purity and color intensity of the ice cream during storage. The produced ice cream can be classified as probiotic (number of Lactobacillus acidophilus not lower than 6.2 log CFU/g) and protein-enriched (protein supply from 15.02–18.59%).

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Section: Resultsmentioning

confidence: 99%

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

Mykhalevych,

Buniowska-Olejnik,

Polishchuk

et al. 2024

Foods

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“…Although pumpkins have a hypoglycaemic effect (Hosen et al, 2021), high insulin-dependent sugar content in pumpkin fruits restricts its consumption among diabetic populations (Koretska et al, 2020). The major sugars in PD and FPD were glucose, fructose, and sucrose (Figures 1m -1o).…”

Section: Organic Acid and Sugar Contentsmentioning

confidence: 99%

“…However, pumpkin is highly perishable, and with its large size and weight, makes transportation and storage very expensive (Kiharason and Isutsa, 2019). Furthermore, the high content of insulin-dependent sugars is also another limiting factor for restriction in pumpkin consumption among T2DM patients (Koretska et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Characterisation of physicochemical properties, anti-hyperglycaemic effects, and probiotic potentials in fermented pumpkin drink utilising Lactobacillus mali isolated from water kefir

Koh,

Lim,

Uthumporn

et al. 2024

IFRJ

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Pumpkin has been reported to be a good probiotic delivery vehicle, but it has a short shelf life, is susceptible to enzymatic browning, and prone to microbial spoilage. Pumpkin could be transformed into a value-added beverage through the fermentation by LAB. In the present work, the probiotic viability, physicochemical, antioxidative, antihyperglycemic, and sensory properties of Lactobacillus mali-fermented pumpkin drink (FPD) during eight weeks of refrigerated storage at 4°C were investigated. There were significant reductions (p < 0.05) in colour, pH, texture characteristics, and antioxidant properties after four weeks of storage. FPD exhibited total phenolic content ranging from 83.75 to 90.75 mg GAE/mL, total flavonoid content ranging from 47.01 to 50.01 mg QE/mL, FRAP reducing power ranging from 160.76 to 169.76 µmol Trolox equivalent/mL, and DPPH scavenging activity ranging from 52 to 54.56% during storage. FPD's total soluble solids decreased (p < 0.05) from 0.60 to 0.02 °Brix, while concentrations of ethanol (0.62 to 1.2%, v/v), lactic acid (0.03 to 0.11 g/L), and acetic acid (0.02 to 0.18 g/L) significantly increased (p < 0.05) over eight weeks of storage. L. mali strain within FPD maintained its viability (p > 0.05) under simulated gastrointestinal conditions, with 8 - 9.1 log CFU/mL for 28 days at 4°C. FPD retained up to 90% α-glucosidase enzyme inhibition throughout the 28 days storage period. Sensory evaluation showed that FPD's attributes remained unchanged (p > 0.05) during the initial four weeks of storage, with an overall acceptability score ranging from 6.56 to 6.88. In conclusion, FPD remained stable in terms of physicochemical, antioxidative, and sensory properties, as well as probiotic viability and anti-hyperglycaemic effects during 28 days of refrigerated storage. This highlights FPD’s potential as a functional beverage, presenting an innovative method to utilise pumpkin as an effective probiotic carrier.

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Thermophysical characteristics of frozen semi-finished products for restaurant technology

Cited by 2 publications

References 0 publications

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

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

Characterisation of physicochemical properties, anti-hyperglycaemic effects, and probiotic potentials in fermented pumpkin drink utilising Lactobacillus mali isolated from water kefir

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