ВЛИЯНИЕ ЧАСТИЧНОЙ ЗАМЕНЫ СОМО КОНЦЕНТРАТАМИ И ГИДРОЛИЗАТАМИ СЫВОРОТОЧНЫХ БЕЛКОВ НА ПОКАЗАТЕЛИ КАЧЕСТВА МОРОЖЕНОГО ПЛОМБИР

Abstract

The relevance of the research is due to the tendency of using concentrated forms of milk and whey proteins in food products, ice cream in particular, to increase protein content and reduce raw material costs. The purpose of this work was to study the quality indicators of the most produced in Russia Plombières ice cream with partial replacement of milk solids non-fat (MSNF) with whey protein concentrates and hydrolysates. A significant effect of whey protein concentrates and hydrolysates on the dynamic viscosity and air saturation ability of the mixture was found. Compared to the control sample, the viscosity of mixtures with whey protein concentrates decreased by a factor of 2, while the hydrolysates increased by at least 1.5. The ability of the mixture to saturate with air by whipping index decreased by 1.9 and 1.6 times compared to the control, respectively. When using concentrates, the average diameter of air bubbles increased by 1.23–1.26 times compared with control. The negative effect of whey protein hydrolysates on thermal stability and positive effect on ice crystal dispersion was noted. The fraction of float after 60 min of incubation was 16%, while it was absent in the control, and the average size of ice crystals was larger, 1.4 times larger, than in the control. Whey protein concentrates and hydrolysates, when partially replacing milk solids nonfat in ice cream, affect the dynamic viscosity of the mixture, the beatability and thermal stability of the product, as well as the dispersion of the air phase and ice crystals. In this regard, the research results will be useful in the development of industrial ice cream technologies with their use. The article was prepared within the framework of research under the state assignment of All-Russian Scientific Research Institute of Refrigeration Industry – branch of V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Science.