Ice Cream Samples Research Articles

Physicochemical, Nutritional, and Antioxidant Properties of Ice Cream Enriched with Red Beetroot (Beta vulgaris L.) at Varying Sucrose Levels

This study aims to produce a low-calorie ice cream with a higher nutritional value using red beetroot (Beta vulgaris L.). Four kinds of ice cream containing 5%, 10 % and 15% sucrose and single red beetroot (RB) ratio 15% and control (15% sucrose+ RB free) encoded as RB5, RB10, RB15 and C were produced respectively. The addition of RB increased pH and decreased the acidity (LA) and dry matter contents compared to control. Ash content was decreased depending on the sucrose ratio. While the lowest overrun value was determined in the RB10 sample (23.08%), the highest was in sample C (39.18%). The increasing of sucrose ratio generally increased the first dropping time and decreased the total melting time. The addition of sucrose reduced the viscosity and the highest viscosity values were observed in the sample RB5. While the lowest total phenolic content (TPC) was observed in the control sample (329.69 GAE mg/kg), the highest TPC was found in the RB5 sample (558.55 GAE mg/kg). Also, the lowest DPPH value was determined in the control sample (13.66% inhibition), the highest DPPH value was determined in the RB10 sample (27.98% inhibition). While fructose and glucose values decreased, sucrose values increased in the ice cream samples depending on the increasing of sucrose ratio.

Effects of different processing methods on physicochemical and microbiological properties of kefir ice cream

In this study, kefir ice cream was produced using two different methods. In method 1, the ice cream mixture was incubated with kefir starter culture until a pH value of 6.1 or 5.5 was reached, and in method 2, the ice cream mixture was blended with kefir to reach a pH value of 5.5 or 6.1. Kefir ice cream produced by method 2 had a higher overrun and lower firmness than that produced by method 1. When comparisons were made based on the pH value of the ice cream mixture, kefir ice cream produced from the ice cream mixture with a pH of 6.1 instead of 5.5 had a higher overrun and melting rate and a lower firmness. The slightly higher counts on MRS agar, M17 agar, MSE agar, DSM 254 medium, and YGC agar were determined in the kefir ice cream samples produced by method 1 or produced from an ice cream mixture with a pH of 5.5. Although it is unknown if the number of bacteria on MRS agar detected in the samples, where the number was greater than 6 log cfu g−1 even after 90 days of storage, are probiotics or not, kefir ice cream has the potential to be a probiotic product. In this study, it has been demonstrated that kefir ice creams with different physicochemical and microbiological properties can be produced by altering the ice cream production method and pH value of the ice cream mixture.

Consumer Acceptance of Novel Lucuma Fruit Ice Cream in the US Market.

This study explored the use of lucuma fruit powder in an ice cream formulation for the US market. Six ice cream prototypes were developed using five different lucuma fruit powder variants. A central location test was conducted with frequent ice cream consumers (n = 106) to assess acceptance, attribute intensity rating, ideal intensity levels, and purchase intent against a control sample with caramel flavor. The mean overall liking score for all lucuma ice creams was moderate. The overall, aroma, and flavor liking scores were significantly higher (p < 0.05) for lucuma ice cream samples, whereas the control sample was liked significantly more for texture. The Terrasoul variant of lucuma ice cream was the most liked among all samples, and the control was liked the least. Only the Terrasoul ice cream sample was successful in delivering significantly strong caramel, fruit, and sweet flavor levels; the other lucuma ice cream samples were more comparable to the control. The inclusion of lucuma powder increased powdery mouthfeel perception, negatively impacting texture liking. Consumers perceived all ice cream samples to be weak in flavor and fell short of delivering ideal levels. The US consumers had low-moderate food neophobia scores for lucuma fruit, with 57% showing interest in buying lucuma ice creams.

Protein Content and Overrun Value in Coconut Milk-Based Ice Cream with Cashew Milk Combination

The purpose of this study is to determine the protein content and overrun value of ice cream made from a combination of coconut milk and cashew milk. This study is an experimental research with a factorial design and a research design in the form of a Complete Randomized Design (CRD). The CRD consisted of three treatments with two repetitions, using coconut milk and cashew milk in the percentages of 60:40%, 50:50%, and 50:60%. The results obtained were processed by editing, coding, tabulating, and entering data. For data analysis, a statistical test in the form of the One-Way ANOVA Test was used to determine the effect of treatment on each different formula regarding protein content and overrun value.The results showed that there was a significant difference in the use of coconut milk and cashew milk on the protein content, with a value of p=0.000 (&lt;0.005), and the overrun value, with a value of p=0.003 (&lt;0.005). the protein content in all ice cream samples remained below the Indonesian National Standard (SNI) minimum requirement of 2.7%. The highest protein content is ice cream A (60%: 40%) at 1.409%, followed by ice cream B (50%:50%) at 1.284%, and ice cream C (40%:60%) with the lowest protein content at 1.192%. The overrun value met the SNI (Indonesian National Standard) for industrial scale ice cream with ice cream A having an highest overrun value of 73.92%, following ice cream B with an overrun value of 65.295% meets the small industry standard, and ice cream.

Physicochemical and sensory properties of vegan ice cream using upcycled Aquasoya powder

SummaryAquasoya (AS) powder arouses great interest as a cost‐effective vegan ingredient. In our study, AS was used to develop vegan ice cream products. Different total solid content (TSC) (31%, 33%, 35%, 37%, and 39% w/w) of ice cream mix was changed by the addition of AS powder. pH, emulsion properties, brix, colour, viscosity, overrun, melting properties, texture profile analysis (TPA), and sensory evaluations were investigated. The pH of each AS (31%, 33%, 35%, 37%, 39%) ice cream mix sample was 5.70–5.81, with no significant variance in AS content. Notably, the 39% AS led to higher Brix and viscosity scores. Moreover, the highest overrun in AS ice cream was observed in the sample containing 39% TSC. In contrast, the 31%, 33%, and 35% samples exhibited lower viscosities. However, the 37% and 39% samples displayed higher viscosities, leading to a longer‐lasting appearance. Regarding sensory evaluation, the 39% sample received the highest ratings for overall taste intensity, colour, smell, bean smell, flavour, taste, astringency, and bitterness. However, it scored the lowest for sweetness, softness, and melting degree. Generally, a higher AS content corresponds to stronger overall characteristics. Additionally, acceptance evaluations showed that panels tended to favour ice cream with lower AS content. All these findings suggest that AS ice cream could be potentially developed using vegan ingredients, offering enhanced nutritional and sensory attributes while serving as an effective emulsifier.

Evaluation of microbiological, antioxidant, thermal, rheological and sensory properties of ice cream fermented with kefir culture and flavored with mint (Menthaspicata L.).

Kefir is a healthy fermented dairy product, while ice cream is one of the most consumed dairy products. In this research, ice cream was fermented using a commercial kefir culture and flavored with a mint aroma in different proportions: 0% (KI), 0.2% (KIM2), 0.4% (KIM4), and 0.6% (KIM6). The study investigated the microbiological, thermal, rheological, textural, compositional, and sensory properties as well as antioxidant activity of kefir ice cream samples during 45-day storage. The lactic bacilli, lactic cocci, and Leuconostoc counts of samples were >7 log CFU/g, while the yeast counts were <4 log CFU/g. The microbiological properties (except for yeast counts) of the samples were coherent with legal limits. Antioxidant values (except for samples KIM2 and KIM6) values did not indicate significant differences (p < .05). The pH and melting rate values of the samples decreased with the addition of mint flavor, while acidity values increased. The addition of mint aroma caused significant changes in the thermal properties of ice cream. The overrun, a*, WI, and hardness values of the samples decreased based on the mint flavor concentration, whereas the viscosity and rheological increased. Samples KI and KIM2 were scored higher than other samples for all sensory properties. As a result, fermented ice cream flavored (0.2% mint) with mint could be produced as a desirable dairy product with potential functional properties.

Experimental and Theoretical Investigation of Thermal Parameters Influencing the Freezing Process of Ice Cream

Freezing time stands out as the most critical parameter in ice cream production, significantly influencing the final product’s quality and production efficiency. Therefore, it is essential to accurately estimate the freezing time based on ice cream recipes. This research paper focuses on determining the thermal properties of ice cream samples by leveraging insights from previous studies. Moreover, a new specific heat correlation is proposed to account for the latent heat effect of water during the freezing process. The results demonstrated that the new specific heat correlation aligns well with established formulas from previous research as well as experimental results with maximum 2.5% deviation. To validate the accuracy of the proposed numerical model, experimental studies were compared with numerical results for the first time in the context of ice cream freezing inside a mold. Additionally, a parametric analysis was conducted using numerical modelling to discern the relative importance of various production process parameters. Notably, the glycol–water mixture temperature emerged as the most influential parameter affecting freezing time, while the amount of air inside the ice cream was identified as the least significant factor.

The use of xanthan gum in a milk-containing ice cream with the whey protein microparticulate

Hydrocolloids of stabilization systems are necessary components in ice cream production. They influence viscosity, stabilization of structural elements and melting rate. Their role is especially important in production of ice cream with the low content of fat and nonfat milk solids. Today, specialized stabilization systems for production of such ice cream are absent. Moreover, when choosing stabilization systems, there are problems of economic character that are linked with an increase in prices on the effective polysaccharide — locust bean gum. The aim of the research was substantiation of the composition of the effective formulation of hydrocolloids using their available variety, xanthan gum, to use in production of milk-containing ice cream (with the reduced content of fat and dry nonfat milk substances). To achieve the best quality indicators, a whey protein microparticulate was introduced into milk-containing ice cream. Based on the synergetic properties of hydrocolloids in terms of dynamic viscosity, the composition of four formulations was determined with the content of xanthan gum of 8.6% (in samples 1 and 2), 16% (in sample 3) and 3% (in sample 4). Ice cream with the complex stabilization system of the trademark Cremodan 334 was produced as a control sample. The following indicators were determined in all samples: dynamic viscosity, viscoelastic characteristics (hardness, adhesion strength, gumminess), melting rate, condition and dispersity of the air phase and ice crystals. All developed formulations were superior to the control sample in terms of viscosity by 1.2–2 times. It has been found that replacement of the kappa-carrageenan fraction with iota-carrageenan in combination with guar gum and xanthan gum in an amount of 50% leads to a decrease in viscosity by 1.3 times. A reduction of visco-elastic characteristics was noted in the samples of hydrocolloid formulations under study. When using iota-carrageenan (samples 2 and 4), a notable reduction of thermal stability of ice cream was revealed in sample 4. Furthermore, a decrease in dispersity of the air phase was observed; the content of air bubbles with a size of 50 µm reduced by almost 30%. Based on the results of the investigations, it has been established that the formulation of hydrocolloids of ice cream sample 1, which consists of mono- and di-glycerides of fatty acids, guar gum, xanthan gum and kappa-carrageenan, allows obtaining a product with technologically necessary quality indicators and the most cream-like consistency.

Study of alginate-encapsulated phycoerythrin in promoting the biological activity of synbiotic ice cream with Lactobacillus casei

This study examines the effect of phycoerythrin (PE) from a cyanobacterial Nostoc strain encapsulated with alginate as a potential prebiotic to produce synbiotic ice cream products with Lactobacillus casei. It was found that the addition of the encapsulated PE affected, mostly favourably, the physicochemical properties, antioxidant activity, probiotic survival, volatile compound contents, and sensory acceptability of the synbiotic ice cream samples before and after aging at the freezing periods of one day to eight weeks. Thus, it confirms the prebiotic potential of PE for synbiotic ice creams with L. casei.

Physicochemical, sensory and antimicrobial properties of the ice cream containing lavender (Lavandula angustifolia) essential oil

Abstract In this study, lavender essential oil (LEO) was added to ice creams as ingredient at 0, 0.02, 0.05 and 0.1% ratios. Some physicochemical, viscosity, rheological, colorimetric, sensory properties, and pathogen inhibition, including L. monocytogenes ATCC 7644 and S. aureus ATCC 29213, of the ice cream samples with the LEO were investigated. It was determined that the melting rate of the ice creams with the LEO was lower (P&lt;0.05) and the overrun values were higher (P&lt;0.05) than the control sample. The highest L* and a* values were determined in the control samples and the sample with 0.1% LEO, respectively. While C* value of the sample with 0.02% LEO was higher than the other samples (P&lt;0.05), the highest white index (WI) value was determined in the control and the sample with 0.01% LEO. The sample containing 0.01% LEO had the highest viscosity values at 20 and 50 rpm. It was determined that there was no statistically significant difference in the consistency coefficients of the samples (P&gt;0.05) and all samples had pseudolplastic flow. The control sample had the highest sensory score, followed by the sample with 0.02% LEO. It was determined that the LEO addition only had a decreasing effect on the count of S. aureus ATCC 29213.

Development and Characterization of New Plant-Based Ice Cream Assortments Using Oleogels as Fat Source.

The objective of this study was to develop candelilla wax oleogels with hemp seed oil and olive oil and use them as a fat source in the development of new plant-based ice cream assortments. Oleogels were structured with 3 and 9% candelilla wax and characterized by oil-binding capacity, peroxide value and color parameters. The oil-binding capacities of 9% wax oleogels were significantly higher than those of 3% wax oleogels, while peroxide values of oleogels decrease with increasing wax dosage. All oleogel samples are yellow-green due to the pigments present in the oils and candelilla wax. Physicochemical (pH, titratable acidity, soluble solids, fat, protein) and rheological (viscosity and viscoelastic modulus) parameters of plant-based ice cream mixes with oleogels were determined. Also, sensory attributes and texture parameters were investigated. The results showed that titratable acidity and fat content of plant-based ice cream samples increased with increasing wax percentage, while pH, soluble solids and protein values are more influenced by the type of plant milk used. The plant-based ice cream sample with spelt milk, hemp oil and 9% candelilla wax received the highest overall acceptability score. The hardness of the plant-based ice cream samples increased as the percentage of candelilla wax added increased.

Metabolomics analysis of potential functional metabolites in synbiotic ice cream made with probiotic Saccharomyces cerevisiae var. boulardii CNCM I-745 and prebiotic inulin

Probiotic lactic acid bacteria have been widely studied, but much less was focused on probiotic yeasts in food systems. In this study, probiotic Saccharomyces cerevisiae var. boulardii CNCM I-745 was employed to prepare ice cream added with and without inulin (1%, w/v). Metabolomics analysis on the effect of inulin showed 84 and 147 differentially expressed metabolites identified in the ice cream samples from day 1 and day 30 of storage (−18 °C), respectively. Various potential functional metabolites were found, including citric acid, ornithine, D-glucuronic acid, sennoside A, stachyose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose, cis-aconitic acid, gamma-aminobutyric acid, L-threonine, L-glutamic acid, tryptophan, benzoic acid, and trehalose. Higher expression of these metabolites suggested their possible roles through relevant metabolic pathways in improving survivability of the probiotic yeast and functionality of ice cream. This study provides further understanding on the metabolic characteristics of probiotic yeast that potentially affect the functionality of ice cream.

Lubrication of ice cream: Effect of different structural elements

The lubrication properties of food are considered to be closely related to complex sensorial attributes such as creaminess and mouthcoating. In ice cream, these properties can be presumed to be partly linked to the product's melting. It is still unclear how to measure the lubrication properties of ice cream during the melting process and which ice cream characteristics affect lubrication. In this study, a new method was developed to measure the lubrication properties of ice cream both during melting and in a molten state. Different structural elements, including fat content, ice fraction, fat aggregation, viscosity and overrun, were modified to identify the main factors influencing lubrication. Representative tribological parameters were extracted from the tribological curves and were related to ice cream characteristics. Using a tribometer with adjustable probe height, lubrication properties throughout the entire melting process could be measured. The results showed that lubrication behavior of ice cream were mainly positively influenced by the ice fraction and overrun, while the fat content mainly affected the lubrication behavior of molten ice cream. Fat aggregation and serum phase viscosity did not appear to have a significant effect on the lubrication properties during melting. In addition, the penetration distance of the probe into the ice cream samples was measured during the melting process, providing an alternative method to characterize the melting profile of ice cream. This distance was related to changes in the hardness, which were mostly influenced by the ice fraction and overrun. This study indicates that different structural features determine the lubrication properties of ice cream in different melting regimes, and the proposed methodology may provide new possibilities for measuring melting behavior or hardness during the melting process.

Advanced control of microstructure in ice cream by agitation and mixing during freezing process

Agitation and mixing play an important role in ensuring the appropriate dispersion of ice crystals, bubbles, and fat globules during the freezing process in ice cream manufacturing. The dispersion determines the internal structure of ice creams and hence, the ice cream quality. To achieve advanced control of the internal structure of ice creams, in this study, the effect of agitation on air entrainment, micronisation of air bubbles, and fat globule agglomeration was investigated using a batch-type freezer with an anchor impeller. Besides, rheological properties of an ice cream sample that was stored in the refrigerator for 24 h after freezing were analysed. In addition to steady agitation, unsteady agitation with a periodical change in the rotation direction was employed. Temperature measurement and flow observation suggested more effective scraping of frozen phase from the cooling surface for unsteady agitation than for steady agitation. Furthermore, air entrainment and fat globule agglomeration during freezing were promoted under unsteady agitation. Consequently, the sample manufactured under unsteady agitation exhibited enhanced thermal robustness compared to that manufactured under steady agitation. Thus, unsteady agitation can be an effective strategy to control the formation of microstructures in ice cream.

Investigation of the Bioaccessibility of Functional Ice Cream with Blueberry Enriched with Whey Protein Gel

Ice cream is a complex product obtained by blowing air through special equipment and then freezing a physicochemical mixture consisting of milk, sugar, emulsifier, stabilizer, oil, color and flavoring substances. Recently, especially with the pandemic experienced all over the world, consumers have begun to turn to functional foods that have high nutritional value and are important for health. Functional foods, in addition to its nutritional effects, are defined as foods that have health protective, corrective and/or disease risk reducing effects, depending on one or more effective ingredients, and these effects are scientifically and clinically proven. In order for a product to have functional properties, it must contain bioactive ingredients, probiotic microorganisms and also have a prebiotic effect. For this reason, our study aimed to provide functional properties to ice cream with blueberries, which are rich in phenolic compounds, and to examine the phenolic substance bioaccessibility of this functional ice cream under mouth, stomach and small intestine conditions simulated with the in vitro gastrointestinal digestion model system. In this context, functional ice cream was produced by trapping the phenolic rich blueberry fruit in six different concentrations of whey protein gel, and the amount of phenolic substance and protein amount were determined after in vitro digestion. While the phenolic substance content of protein gel ice cream in the small intestine environment was between 261-485 µg/100 g and an average of 114 µg/100 g in the control sample, in the oral environment these values were determined as 85-251 µg/100 g in protein gel ice cream and 291 µg/100 g in the control sample. As a result of our study, it was determined that the amount of gallic acid phenolic substance and bioaccessibility of ice cream samples produced with protein gel increased from the oral environment to the small intestine. In the control sample (blueberry ice cream without protein gel), it was observed that the amount of phenolic substance was highest in the oral environment and decreased as it went to the small intestine environment. According to the FAO Guidelines for Use of Nutrition Claims, samples with a whey protein gel ratio of 16%, 18% and 20% can be considered as "protein sources". Thus, in this study, functionalized in terms of protein content and phenolic substance, increased bioaccessibility and high protein ice cream production was carried out.

Effects of repeated tasting sessions on acceptability, emotional responses, and purchasing behaviors of waste‐to‐value‐added SCOBY (symbiotic culture of bacteria and yeast) ice cream

AbstractThis study investigated the effects of repeated exposure on acceptability, emotional responses, and purchase intention of a novel symbiotic culture of bacteria and yeast (SCOBY) ice cream, compared to a control (no extra additives) and a guar gum ice cream sample, using three sessions: a survey (SCOBY information) and two tasting sessions (repeated‐exposure effect). Participants initially conducted blind evaluations of all samples, followed by an informed tasting. The blind tasting sessions evoked high arousal emotions for the SCOBY ice cream and positive emotions for the control and guar gum samples. The second session showed a rise in liking for sweetness (5.6–6.5) and texture (5.6–6.7) of the SCOBY samples. Sensory attributes such as flavor (odds ratio = 1.7) and texture (odds ratio = 1.7), coupled with positive emotions such as “happy” (odds ratio = 3.8), “pleasant” (odds ratio = 0.4), and “interested” (odds ratio = 3.8) affected purchase intention. The findings of this study provide valuable insights into participants' liking and emotional responses during repeated exposures to stimuli.Practical ApplicationsThe study's findings show that repeated exposure to novel products enhances consumer acceptance and emotional responses, challenging the current formats of traditional sensory studies. This implies that the introduction of novel products can be successful with repeated tasting exposure strategies. The focus on improving familiarity with sensory attributes, especially flavor and texture, can positively impact purchase intention. This insight can guide product positioning, marketing campaigns, and flavor development efforts, encouraging the successful integration of innovative products into the market.

Молокосодержащее мороженое с усовершенствованным белково-углеводным и минеральным составом

Milk-containing ice-cream is low in fat and non-fat milk solids. To maintain the conventional sensory and technological properties, dry substances have to be restored, including dry milk solids. This article introduces a new formulation of milk-containing ice-cream with an improved protein-carbohydrate and mineral content and the conventional sensory profile. Whey protein concentrates and dry cheese whey served as substitute components. The research involved physical, chemical, microstructural, and thermostatic methods. In the experimental product, 2 % whey protein concentrate and 4 % dry cheese whey brought dry milk solids up to 38 %, which was similar to the control milk ice-cream sample. The dispersion of ice crystals and the thermal and shape stability were also similar to the traditional ice-cream. However, the dynamic viscosity and the temperature of freezer discharge of the experimental mix exceeded those of the control sample by 1.5 times and 0.6 °C, respectively, while the aerating ability and the air-phase dispersion were lower. Whey protein concentrates and dry cheese improved the protein-carbohydrate and mineral composition of the milk-containing ice-cream, as well as made it possible to approximate it to the traditional sensory parameters. A further study is necessary to select flavors that could improve the sensory profile of the milk-containing ice-cream product.

Enhancing ice cream qualities with novel rice husk cellulose nanocrystal applications

SummaryCellulose nanocrystals derived from rice husk (CNC) using a chemical method combined with high‐pressure homogenisation, were investigated for their application in ice cream formulations. The physicochemical and sensory properties of ice cream with CNC at three different concentrations (0%, 0.15%, and 0.30% wt.) and two levels of whipping cream as fat content (5% and 10% wt.) were studied. The results indicate that increased CNC concentration enhanced the overrun and viscosity of the ice cream samples. Furthermore, 10% fat ice cream with 0.30% CNC exhibited higher total phenolic content and antioxidant activity compared to the others. The hardness and melting rate of the ice cream samples tended to decrease with higher fat levels and CNC concentrations. Moreover, CNC helped to improve the quality of low‐fat ice cream while still maintaining satisfactory sensory properties. Therefore, CNC has the potential as a stabiliser for ice cream to improve its overall properties.

Egyptian Jallab as Sugar Substitute, Antioxidant, and Colorant Agent in the Manufacturing of Functional Ice Cream

Egyptian Jallab (EJ) is a conical candy (light to dark brown), manufactured from a part of sugar cane juice, that is used in the black honey industry. EJ is considered an unrefined sugar or a non-centrifugal form of sugar. The traditional use of Jallab is as candy, but it can also be used for making ice cream, cupcakes, biscuits, and toffee, as well as being used in other food applications. In this study, EJ was used as a sugar substitute in ice cream at 0, 25, 50, 75, and 100%. Total solids, titratable acidity, pH, protein, ash, fat, specific gravity, weight per gallon, viscosity, color attributes, total antioxidant activity, total phenolic content, and total flavonoid contents, as well as microbiological analyses, were tested. The total solids, protein, and ash in the Egyptian Jallab ice cream (EJIC) increased from 39.30, 4.85, and 0.87 to 41.19, 6.36, and 1.42, respectively. The gradual sugar substitution led to a significant increase in specific gravity and weight per gallon in pounds. The lightness (L*) of the ice cream decreased significantly due to the substitution of EJ for sugar. Moreover, there was a significant increase in a* (from 0.147 in control samples to 5.52 in treatment 4, which had 100% EJ). The changes in the b* values of Jallab ice cream samples were significantly increased due to the substitution of EJ for sugar. The control samples had a low value of antioxidant activity (21.53%) when compared with the treatment, which has EJ (88.82, 89.96, 91.98, and 92.14%) for EJIC1, EJIC2, EJIC3, and EJIC4, respectively. The total phenolic contents are 2.07, 3.03, 4.14, and 4.68 fold higher in the treatments with EJ substituted for sugar than in the control samples. Total flavonoid contents increased from 5.73 mg QE g−1 in control samples (TC) to 14.68, 21.54, 30.48, and 34.15 mg QE g−1 in EJIC1, EJIC2, EJIC3, and EJIC4 mg QE g−1 in ice cream samples, respectively.

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

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%).