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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] [What about the content of this article? (0)] [Affiliation(s)] [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%).
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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
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Buniowska-Olejnik M, Mykhalevych A, Polishchuk G, Sapiga V, Znamirowska-Piotrowska A, Kot A, Kamińska-Dwórznicka A. Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators. Molecules 2023; 28:molecules28072924. [PMID: 37049686 PMCID: PMC10096017 DOI: 10.3390/molecules28072924] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 03/13/2023] [Accepted: 03/15/2023] [Indexed: 04/14/2023] Open
Abstract
The work is devoted to the study of the functional and technological properties of oat β-glucan in low-fat milky ice cream (2% fat) in comparison with the stabilization system Cremodan® SI 320. β-glucan (0.5%) has a greater effect on the cryoscopic temperature of ice cream mixes than Cremodan® SI 320 in the same amount (decrease by 0.166 °C vs. 0.078 °C), which inhibits the freezing process of free water in ice cream during technological processing in the temperature range from -5 to -10 °C. Microscopy of ice cream samples after freezing and hardening shows the ability of β-glucan to form a greater number of energy bonds due to specific interaction with milk proteins. Analysis of the microstructure of ice cream samples during 28 d of storage confirms the ability of oat β-glucan to suppress the growth of ice crystals more effectively than Cremodan® SI 320. Oat β-glucan gives ice cream a rich creamy taste, increases overrun and resistance to melting, which brings this type of frozen dessert closer to a full-fat analogue (10% fat).
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Affiliation(s)
- Magdalena Buniowska-Olejnik
- Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklinskiej 2D St., 35-601 Rzeszow, Poland
| | - 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
| | - 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
| | - Victoria Sapiga
- 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
| | - Agata Znamirowska-Piotrowska
- Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklinskiej 2D St., 35-601 Rzeszow, Poland
| | - Anna Kot
- 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 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
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Jakubczyk E, Kamińska-Dwórznicka A, Kot A. The Rheological Properties and Texture of Agar Gels with Canola Oil-Effect of Mixing Rate and Addition of Lecithin. Gels 2022; 8:738. [PMID: 36421560 PMCID: PMC9689232 DOI: 10.3390/gels8110738] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Revised: 11/06/2022] [Accepted: 11/12/2022] [Indexed: 07/29/2023] Open
Abstract
This study aimed to determine the effect of different mixing rates and the addition of lecithin on the rheological mechanical, and acoustic properties of agar gels with the addition of canola oil. The mixing rate of the agar-oil mixture was changed from 10,000 to 13,000 rpm. Additionally, agar gels with the addition of lecithin from 1 to 5% were prepared. The frequency sweep test was used (at 4 and 50 °C) within the linear viscoelastic region (LVR) in oscillatory measurement. The agar-oil mixture was cooled from 80 to 10 °C, enabling the obtainment of the gelling temperature. Texture profile analysis (TPA) and compression tests, as well as the acoustic emission method, were applied to analyse the texture of the gels. The syneresis and stability of gels during storage were also measure. The increase in mixing rate in the case of agar gel with canola oil causes an increase in the elastic component of materials as well hardness and gumminess. Also, samples prepared with the higher mixing rate have more uniform and stable structures, with small bubbles. The increase in the concentration of lecithin is ineffective due to the formation of gels with a weak matrix and low hardness, gumminess, and stability during storage.
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Kot A, Kamińska-Dwórznicka A, Antczak A, Jakubczyk E, Matwijczuk A. Effect of ι-carrageenan and its acidic and enzymatic hydrolysates on ice crystal structure changes in model sucrose solution. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.128744] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Kamińska-Dwórznicka A, Łaba S, Jakubczyk E. The effects of selected stabilizers addition on physical properties and changes in crystal structure of whey ice cream. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112841] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Kamińska-Dwórznicka A, Janczewska-Dupczyk A, Kot A, Łaba S, Samborska K. The impact of ι- and κ-carrageenan addition on freezing process and ice crystals structure of strawberry sorbet frozen by various methods. J Food Sci 2019; 85:50-56. [PMID: 31880331 DOI: 10.1111/1750-3841.14987] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2019] [Revised: 11/07/2019] [Accepted: 11/12/2019] [Indexed: 11/30/2022]
Abstract
The aim of this work was to study the influence of ι- and κ-carrageenan addition to strawberry sorbet prepared by various freezing methods (cryostat and conventional freezer) on freezing kinetics and ice crystals structure. Four variants of strawberry-based sorbet were prepared: with no additive, with 0.1% addition of ι- and κ-carrageenan, and 1:1 blend of both. Freezing curves and freezing time, as well as the size and morphology of ice crystals, were analyzed. The addition of carrageenan stabilizers resulted in freezing process elongation. Reference samples were characterized by different dynamics of the freezing process. The addition of carrageenan increased the final temperature of the samples, compared to the reference sample (even 2.6 °C of difference). Additives reduced ice crystals growth. The most efficient was mixture of both fractions of carrageenan--the samples in this variant frozen in conventional freezer were characterized by the smallest ice crystals diameter--average 5.44 µm, while for the reference sample it was 17.79 µm. PRACTICAL APPLICATION: This research can give a new path for the carrageenan's hydrolysates application--not only for dairy products. Iota carrageenan fraction was recommended for dairy products according to its water-holding capacity in the presence of calcium ions. This study showed that mix of ι- and κ-carrageenan could bring positive results to such product as sorbet without any milk proteins addition. This experiment data could also be helpful when optimizing frozen desserts production in small gastronomy--especially the temperature and time of freezing modifications.
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Affiliation(s)
- Anna Kamińska-Dwórznicka
- Dept. of Food Engineering and Process Management, Faculty of Food Technology, Warsaw Univ. of Life Sciences (WULS-SGGW), Nowoursynowska 159C, 02-776, Warsaw, Poland
| | - Agnieszka Janczewska-Dupczyk
- Dept. of Food Engineering and Process Management, Faculty of Food Technology, Warsaw Univ. of Life Sciences (WULS-SGGW), Nowoursynowska 159C, 02-776, Warsaw, Poland
| | - Anna Kot
- Dept. of Food Engineering and Process Management, Faculty of Food Technology, Warsaw Univ. of Life Sciences (WULS-SGGW), Nowoursynowska 159C, 02-776, Warsaw, Poland
| | - Sylwia Łaba
- Inst. of Environmental Protection-Natl. Research Inst, Krucza 5/11d St., 00-548, Warsaw, Poland
| | - Katarzyna Samborska
- Dept. of Food Engineering and Process Management, Faculty of Food Technology, Warsaw Univ. of Life Sciences (WULS-SGGW), Nowoursynowska 159C, 02-776, Warsaw, Poland
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Jakubczyk E, Gondek E, Kamińska-Dwórznicka A, Samborska K, Wiktor A, Królikowski K. A complex approach to assessing properties of aerated agar-fructose gels: Application of acoustic emission technique. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.013] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Samborska K, Wasilewska A, Gondek E, Jakubczyk E, Kamińska-Dwórznicka A. Diastase Activity Retention and Physical Properties of Honey/Arabic Gum Mixtures After Spray Drying and Storage. International Journal of Food Engineering 2017. [DOI: 10.1515/ijfe-2016-0320] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The effect of heat treatment (75 °C) and spray drying with the addition of Arabic gum (inlet/outlet air temperature 180/75 °C), on the diastase activity of multifloral honey (MH) and rape honey (RH) was investigated. The physical properties of the powders (particle size and morphology, water content and activity, bulk loose and tapped density, angle of repose, hygroscopicity) directly after drying and after 12 weeks of storage were studied. During heat treatment, diastase activity decreased gradually, to decline below limit values after 180 min. Diastase activity in the powders was lower than in fresh honeys, but it was concluded that temperature was not the only factor affecting this decrease. Powders were characterized by low water content and medium flowability, which was improved after storage due to particle size increase. Diastase activity in powders was stable during storage.
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Kamińska-Dwórznicka A, Skrzypczak P, Gondek E. Modification of kappa carrageenan by β-galactosidase as a new method to inhibit recrystallization of ice. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.04.046] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Kamińska-Dwórznicka A, Matusiak M, Samborska K, Witrowa-Rajchert D, Gondek E, Jakubczyk E, Antczak A. The influence of kappa carrageenan and its hydrolysates on the recrystallization process in sorbet. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.06.014] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Kamińska-Dwórznicka A, Antczak A, Samborska K, Lenart A. Acid hydrolysis of kappa-carrageenan as a way of gaining new substances for freezing process modification and protection from excessive recrystallisation of ice. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12820] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Anna Kamińska-Dwórznicka
- Department of Food Engineering and Process Management; Warsaw University of Life Sciences (SGGW); Nowoursynowska 159C 02-776 Warsaw Poland
| | - Andrzej Antczak
- Department of Wood Science and Wood Preservation; Warsaw University of Life Sciences (SGGW); Nowoursynowska 159 02-787 Warsaw Poland
| | - Katarzyna Samborska
- Department of Food Engineering and Process Management; Warsaw University of Life Sciences (SGGW); Nowoursynowska 159C 02-776 Warsaw Poland
| | - Andrzej Lenart
- Department of Food Engineering and Process Management; Warsaw University of Life Sciences (SGGW); Nowoursynowska 159C 02-776 Warsaw Poland
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Samborska K, Langa E, Kamińska-Dwórznicka A, Witrowa-Rajchert D. The influence of sodium caseinate on the physical properties of spray-dried honey. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12629] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Katarzyna Samborska
- Faculty of Food Sciences; Warsaw University of Life Sciences (WULS-SGGW); Nowoursynowska 159c Warsaw 02-776 Poland
| | - Elwira Langa
- Faculty of Food Sciences; Warsaw University of Life Sciences (WULS-SGGW); Nowoursynowska 159c Warsaw 02-776 Poland
| | - Anna Kamińska-Dwórznicka
- Faculty of Food Sciences; Warsaw University of Life Sciences (WULS-SGGW); Nowoursynowska 159c Warsaw 02-776 Poland
| | - Dorota Witrowa-Rajchert
- Faculty of Food Sciences; Warsaw University of Life Sciences (WULS-SGGW); Nowoursynowska 159c Warsaw 02-776 Poland
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