Influence of β-Glucan Structures and Contents on the Functional Properties of Low-Fat Ice Cream During Storage
The study aimed to determine the effect of the addition level and structure of β-glucans on the functional properties and sensory attributes of low-fat ice cream. The experimental ice cream was produced with the addition of 0.5% and 1% highly purified (1-3)(1-4) and (1-3) β-glucans. β-Glucans signif...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2020-06-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.journalssystem.com/pjfns/The-influence-of-glucan-structures-and-contents-on-the-functional-properties-of-low,120915,0,2.html |
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| _version_ | 1832570232211767296 |
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| author | Marek Aljewicz Aleksandra Florczuk Aneta Dąbrowska |
| author_facet | Marek Aljewicz Aleksandra Florczuk Aneta Dąbrowska |
| author_sort | Marek Aljewicz |
| collection | DOAJ |
| description | The study aimed to determine the effect of the addition level and structure of β-glucans on the functional properties and sensory attributes of low-fat ice cream. The experimental ice cream was produced with the addition of 0.5% and 1% highly purified (1-3)(1-4) and (1-3) β-glucans.
β-Glucans significantly increased overrun and decreased the melting time. The study demonstrated that the β-glucan structure and addition level significantly influenced the consistency and viscosity index, flow behavior, cohesiveness, and firmness of ice cream. The use of (1-3)(1-4) β-glucan led to a significant decrease (~38%), whereas (1-3) β-glucan led to a significant increase (~42%) of ice cream firmness. β-Glucans influenced the sensory properties of ice cream, in particular its texture and mouthfeel. β-Glucans had no significant effect on the taste of ice cream. (1-3)(1-4) β-Glucan isolated from oats is suitable for the production of calorie-reduced ice cream with functional characteristics most similar to the control ice cream (full-fat, with stabilizing substances). |
| format | Article |
| id | doaj-art-acd67db8fe92442ba73ee3b393a498ae |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2020-06-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-acd67db8fe92442ba73ee3b393a498ae2025-02-02T16:03:38ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072020-06-0170323324010.31883/pjfns/120915120915Influence of β-Glucan Structures and Contents on the Functional Properties of Low-Fat Ice Cream During StorageMarek Aljewicz0Aleksandra Florczuk1Aneta Dąbrowska2Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, PolandDepartment of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, PolandDepartment of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, PolandThe study aimed to determine the effect of the addition level and structure of β-glucans on the functional properties and sensory attributes of low-fat ice cream. The experimental ice cream was produced with the addition of 0.5% and 1% highly purified (1-3)(1-4) and (1-3) β-glucans. β-Glucans significantly increased overrun and decreased the melting time. The study demonstrated that the β-glucan structure and addition level significantly influenced the consistency and viscosity index, flow behavior, cohesiveness, and firmness of ice cream. The use of (1-3)(1-4) β-glucan led to a significant decrease (~38%), whereas (1-3) β-glucan led to a significant increase (~42%) of ice cream firmness. β-Glucans influenced the sensory properties of ice cream, in particular its texture and mouthfeel. β-Glucans had no significant effect on the taste of ice cream. (1-3)(1-4) β-Glucan isolated from oats is suitable for the production of calorie-reduced ice cream with functional characteristics most similar to the control ice cream (full-fat, with stabilizing substances).http://www.journalssystem.com/pjfns/The-influence-of-glucan-structures-and-contents-on-the-functional-properties-of-low,120915,0,2.htmlpolysaccharidesmilk dessertcurdlanrheologytexturesensory analysis |
| spellingShingle | Marek Aljewicz Aleksandra Florczuk Aneta Dąbrowska Influence of β-Glucan Structures and Contents on the Functional Properties of Low-Fat Ice Cream During Storage Polish Journal of Food and Nutrition Sciences polysaccharides milk dessert curdlan rheology texture sensory analysis |
| title | Influence of β-Glucan Structures and Contents on the Functional Properties of Low-Fat Ice Cream During Storage |
| title_full | Influence of β-Glucan Structures and Contents on the Functional Properties of Low-Fat Ice Cream During Storage |
| title_fullStr | Influence of β-Glucan Structures and Contents on the Functional Properties of Low-Fat Ice Cream During Storage |
| title_full_unstemmed | Influence of β-Glucan Structures and Contents on the Functional Properties of Low-Fat Ice Cream During Storage |
| title_short | Influence of β-Glucan Structures and Contents on the Functional Properties of Low-Fat Ice Cream During Storage |
| title_sort | influence of β glucan structures and contents on the functional properties of low fat ice cream during storage |
| topic | polysaccharides milk dessert curdlan rheology texture sensory analysis |
| url | http://www.journalssystem.com/pjfns/The-influence-of-glucan-structures-and-contents-on-the-functional-properties-of-low,120915,0,2.html |
| work_keys_str_mv | AT marekaljewicz influenceofbglucanstructuresandcontentsonthefunctionalpropertiesoflowfaticecreamduringstorage AT aleksandraflorczuk influenceofbglucanstructuresandcontentsonthefunctionalpropertiesoflowfaticecreamduringstorage AT anetadabrowska influenceofbglucanstructuresandcontentsonthefunctionalpropertiesoflowfaticecreamduringstorage |