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ORIGINAL ARTICLE
Effect of Iota-Carrageenan and Its Hydrolysates on the Stability of Milk Ice Cream Mixes
1
Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159C, 02-776, Warsaw, Poland
2
Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklinskiej 2D St., 35601 Rzeszow, Poland
Submission date: 2022-12-01
Acceptance date: 2023-05-22
Online publication date: 2023-06-02
Publication date: 2023-06-02
Corresponding author
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
Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159C, 02-776, Warsaw, Poland
Pol. J. Food Nutr. Sci. 2023;73(2):196-204
KEYWORDS
TOPICS
ABSTRACT
The objective of this research was to determine the influence of iota-carrageenan and its acid and enzymatic hydrolysates on the physical properties of milk ice cream mixes. The main factors considered were the Turbiscan stability index, backscattering profile, particle size distribution and median diameter (D50), the consistency index and the flow behavior index of ice cream mix before and after 24 h of maturation at 4°C. The microstructure of emulsion was also analysed based on confocal laser scanning microscopy (CLSM). The addition of iota-carrageenan resulted in lower stability of emulsion compared to emulsions with its acid and enzymatic hydrolysates. The sedimentation, coalescence and flocculation were observed based on the backscattering profile and CLSM images. The addition of stabilisers contributed to an increase in D50 of ice cream mix from 17.56 to 37.05–45.50 µm before maturation and from 34.73 to 46.73 µm after maturation. The iota-carrageenan after commercial lactase treatment improved the stability of milk ice cream mixes by increasing the consistency index to 0.104 and a flow behaviour index to 0.702. Finally, it may be concluded that the stabilisers used – iota-carrageenan and its hydrolysates – significantly influenced the physical properties of milk ice cream mixes and, hence, can be used as beneficial ingredients in the recipe of milk ice cream mixes.
FUNDING
Research equipment was purchased as part of the "Food and Nutrition Centre - modernisation of the WULS campus to create a Food and Nutrition Research and Development Centre (CŻiŻ)" co-financed by the European Union from the European Regional Development Fund under the Regional Operational Programme of the Mazowieckie Voivodeship for 2014-2020 (Project No. RPMA.01.01.00-14-8276/17).
CONFLICT OF INTEREST
Authors declare no competing interests.
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| eISSN: | 2083-6007 |
| ISSN: | 1230-0322 |
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