A.A. Tvorogova, N. V. Kazakova, A. V. Landikhovskaya
All-Russian Scientific Research Institute of Refrigeration Industry - branch of V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Science, ul. Kostyakova, 12, Moskva, 127422, Russian Federation
Abstract. The purpose of the studies was to justify the possibility of using ingredients increasing the mass fraction of solids in the production of low-fat ice cream. They were selected taking into account their effect on cryoscopic temperature, frozen-out water proportion, air saturability of the mixture, dynamic viscosity, dispersity of the air phase and ice crystals, and thermal stability. The use of high molecular weight conversion products of maltodextrin starches (MultyDexSun 12 and МultyDex 18 – samples No. 2 and No. 3) and glucose syrup (Multydex 38 – sample No. 4) is substantiated for the replenishment of dry substances in low-fat ice cream. They do not have a noticeable effect on cryoscopic temperature and the proportion of frozen-out water, positively affect air saturability of the mixture, as well as dispersity of the air phase and ice crystals. The average diameter of air bubbles after 6 months of ice cream storage in sample No. 1 (control) was 43 µm; in samples No. 2 and No. 3, it was 25 um and 26 um, respectively; in samples No. 4, it was 31 um at an organoleptic sensibility threshold of 50 um. The greatest dispersity of ice crystals was noted in sample No. 4 with glucose syrup. The peak height of the differential curve of their size distribution for sample No. 4 was 22 um; for sample No. 1, it was 30 um; for samples No. 2 and No. 3, it was 40 um. The study results are important to justify ice cream production technology.
Keywords: milk ice cream; replenishment of dry substances; maltodextrins; glucose syrup; air bubbles; ice crystals.
Author Details: A. A. Tvorogova, D. Sc. (Tech.), deputy director (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); N. V. Kazakova, Cand. Sc. (Tech.), leading research fellow; A. V. Landikhovskaya, post graduate student, junior research fellow.
For citation: Tvorogova AA, Kazakova NV, Landikhovskaya AV [Use of starch processing products to replenish solids in low-fat ice cream]. Dostizheniya nauki i tekhniki APK. 2020;34(5):77-81. Russian. doi: 10.24411/0235-2451-2020-10516.