Influence of β-Glucan Structures and Contents on the Functional Properties of Low-Fat Ice Cream During Storage
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Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland
Marek Aljewicz   

Department of Dairy Science and Quality Management, University of Warmia and Mazury in Olsztyn, Poland
Submission date: 2020-02-13
Final revision date: 2020-04-20
Acceptance date: 2020-04-21
Online publication date: 2020-06-09
Publication date: 2020-06-09
Pol. J. Food Nutr. Sci. 2020;70(3):233–240
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).
We are grateful to Eng. K. Bobek, MSc. Eng. E. Ryszewska E., MSc. Eng. E. Stalewska for their help in performing analysis.
Project financially supported by Minister of Science and Higher Education in the range of the program entitled "Regional Initiative of Excellence" for the years 2019-2022, Project No. 010/RID/2018/19, amount of funding 12.000.000 PLN and statutory research, Project No. 17.610.003-110.
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