1
|
Mykhalevych A, Buniowska-Olejnik M, Polishchuk G, Puchalski C, Kamińska-Dwórznicka A, Berthold-Pluta A. The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized Whey. Foods 2024; 13:170. [PMID: 38201198 PMCID: PMC10779262 DOI: 10.3390/foods13010170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Revised: 12/19/2023] [Accepted: 12/27/2023] [Indexed: 01/12/2024] Open
Abstract
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%).
Collapse
Affiliation(s)
- Artur Mykhalevych
- Department of Milk and Dairy Products Technology, Educational and Scientific Institute of Food Technologies, National University of Food Technologies, Volodymyrska 68 St., 01033 Kyiv, Ukraine;
| | - Magdalena Buniowska-Olejnik
- Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklinskiej 2D St., 35-601 Rzeszow, Poland;
| | - Galyna Polishchuk
- Department of Milk and Dairy Products Technology, Educational and Scientific Institute of Food Technologies, National University of Food Technologies, Volodymyrska 68 St., 01033 Kyiv, Ukraine;
| | - Czesław Puchalski
- Department of Bioenergetics, Food Analysis and Microbiology, University of Rzeszow, Ćwiklińskiej 2D, 35-601 Rzeszow, Poland;
| | - Anna Kamińska-Dwórznicka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159C, 02-776 Warsaw, Poland;
| | - Anna Berthold-Pluta
- Division of Milk Technology, Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c Street, 02-776 Warsaw, Poland
| |
Collapse
|
2
|
Arain MA, Rasheed S, Jaweria A, Khaskheli GB, Barham GS, Ahmed S. A Review on Processing Opportunities for the Development of Camel Dairy Products. Food Sci Anim Resour 2023; 43:383-401. [PMID: 37181214 PMCID: PMC10172818 DOI: 10.5851/kosfa.2023.e13] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 03/18/2023] [Accepted: 03/27/2023] [Indexed: 05/16/2023] Open
Abstract
Camel milk has a significant and pivotal role in the diet of people residing in semi-arid and arid regions. Ever since ancient times, marketing of camel milk has remained insignificant due to nonexistence of processing amenities in the camel nurturing areas, hence the utilization of unprocessed camel milk has continuously remained limited at family level by the nomads. Due to the superior medicinal values and health promoting effects, incredible growth in the demand of camel milk and dairy products have been noticed all over the world during last two decades. Such emergence has led dairy industry to provide diversified camel dairy products to the consumers with superior nutritional and functional qualities. In contrast to bovine, very few food products derived from camel milk are available in the present market. With the advancements in food processing interventions, a wide range of dairy and non-dairy products could be obtained from camel milk, including milk powder, cheese, yogurt, ice cream, and even chocolate. In some regions, camel milk is used for traditional dishes such as fermented milk, camel milk tea, or as a base for soups and stews. Current review highlights the processing opportunities regarding the transformation of camel milk into various dairy products via decreasing the inherent functionality that could be achieved by optimization of processing conditions and alteration of chemical composition by using fortification method. Additionally, future research directions could be devised to improve the product quality.
Collapse
Affiliation(s)
- Muhammad Asif Arain
- Faculty of Veterinary and Animal Sciences,
Lasbela University of Agriculture, Water and Marine Sciences,
Uthal 90150, Pakistan
- Department of Animal Products Technology,
Faculty of Animal Husbandry & Veterinary Science, Sindh Agriculture
University, Tandojam 70050, Pakistan
- Corresponding author : Muhammad
Asif Arain, Faculty of Veterinary and Animal Sciences, Lasbela University of
Agriculture, Water and Marine Sciences, Uthal 90150, Pakistan, Tel:
+92-3332712714, Fax: +92-853610921, E-mail:
| | - Sundus Rasheed
- Tehsil Headquarter Hospital
Muree, Rawalpindi 46604, Pakistan
| | - Arham Jaweria
- District Hospital Rajanpur,
Rajanpur 33500, Pakistan
| | - Gul Bahar Khaskheli
- Department of Animal Products Technology,
Faculty of Animal Husbandry & Veterinary Science, Sindh Agriculture
University, Tandojam 70050, Pakistan
- Corresponding author : Gul
Bahar Khaskheli, Department of Animal Products Technology, Faculty of Animal
Husbandry & Veterinary Science, Sindh Agriculture University, Tandojam
70050, Pakistan, Tel: +92-310-0373093, Fax: +92-22-9250622,
E-mail:
| | - Ghulam Shabir Barham
- Department of Animal Products Technology,
Faculty of Animal Husbandry & Veterinary Science, Sindh Agriculture
University, Tandojam 70050, Pakistan
| | - Shabbir Ahmed
- Department of Animal Products Technology,
Faculty of Animal Husbandry & Veterinary Science, Sindh Agriculture
University, Tandojam 70050, Pakistan
| |
Collapse
|
3
|
Ma Y, Li J, Huang Y, Liu X, Dou N, Zhang X, Hou J, Ma J. Physicochemical stability and in vitro digestibility of goat milk affected by freeze-thaw cycles. Food Chem 2023; 404:134646. [DOI: 10.1016/j.foodchem.2022.134646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Revised: 10/11/2022] [Accepted: 10/14/2022] [Indexed: 11/06/2022]
|
4
|
Naibaho J, Jonuzi E, Butula N, Korzeniowska M, Föste M, Sinamo KN, Chodaczek G, Yang B. Fortification of milk-based yogurt with protein hydrolysates from brewers' spent grain: Evaluation on microstructural properties, lactic acid bacteria profile, lactic acid forming capability and its physical behavior. Curr Res Food Sci 2022; 5:1955-1964. [PMID: 36312882 PMCID: PMC9596745 DOI: 10.1016/j.crfs.2022.10.016] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 10/06/2022] [Accepted: 10/11/2022] [Indexed: 11/21/2022] Open
Abstract
Current study aimed to evaluate the utilization of protein from brewers' spent grain (BSGP) on microstructural formation as well as rheological behavior, acidity and lactic acid bacteria (LAB) profile during the refrigerated storage. Three different BSGPs were provided including BSGP-C (extracted without enzymatic hydrolysis), BSGP-P (with protease), and BSGP-PF (with protease co-incubated with flavourzyme). The results demonstrated that BSGPs improved lactic acid forming capability in yogurt production to a higher level than milk-protein based enrichment. BSGPs improved the growth and survival of lactic acid bacteria (LAB), particularly BSGP-P in improving the survival rate of L. bulgaricus. Confocal laser scanning microscopy showed that BSGP-P generated a denser, softer and more homogenous surface appearance as well as showed the tendency to form more compact networks; had a weaker initial gel forming, increased and preserved the consistency of the yogurt during the storage. In conclusion, BSGPs in yogurt improved and preserved the textural properties, consistency, acidity and lactic acid bacteria. Protease-extracted preserve the flow behavior of yogurt Protease-extracted soften the microstructural surface of the matrices BSG protein-rich extracts improve the survival of lactic acid bacteria
Collapse
Affiliation(s)
- Joncer Naibaho
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 51-630, Wroclaw, Poland,Corresponding author.
| | - Emir Jonuzi
- Department of Chemistry, Faculty of Natural Sciences and Mathematics, State University of Tetova, 1200, Tetovo, Macedonia
| | - Nika Butula
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, 10000, Croatia
| | - Małgorzata Korzeniowska
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 51-630, Wroclaw, Poland,Corresponding author.
| | - Maike Föste
- Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany
| | - Karina Nola Sinamo
- Department of Food Science and Technology, Faculty of Agriculture, Universitas Sumatera Utara, 20155, Medan, Indonesia
| | - Grzegorz Chodaczek
- Bioimaging Laboratory, Łukasiewicz Research Network-PORT Polish Center for Technology Development, 54-066, Wroclaw, Poland
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, 20014, Turku, Finland
| |
Collapse
|
5
|
Sayar E, Şengül M, Ürkek B. Antioxidant capacity and rheological, textural properties of ice cream produced from camel's milk with blueberry. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16346] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Esra Sayar
- Department of Food Engineering Faculty of Agriculture Ataturk University Erzurum Turkey
| | - Mustafa Şengül
- Department of Food Engineering Faculty of Agriculture Ataturk University Erzurum Turkey
| | - Bayram Ürkek
- Siran Mustafa Beyaz Vocational School Gumushane University Gumushane Turkey
| |
Collapse
|
6
|
Ghaedrahmati S, Shahidi F, Roshanak S, Nassiri Mahallati M. Application of jaban watermelon exocarp powder in low‐calorie ice cream formulation and evaluation of its physicochemical, rheological, and sensory properties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15768] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Shiva Ghaedrahmati
- Department of Food Science and Technology Faculty of Agriculture Ferdowsi University of Mashhad Mashhad Iran
| | - Fakhri Shahidi
- Department of Food Science and Technology Faculty of Agriculture Ferdowsi University of Mashhad Mashhad Iran
| | - Sahar Roshanak
- Department of Food Science and Technology Faculty of Agriculture Ferdowsi University of Mashhad Mashhad Iran
| | - Marzieh Nassiri Mahallati
- Department of Food Science and Technology Faculty of Agriculture Ferdowsi University of Mashhad Mashhad Iran
| |
Collapse
|