Influence of β-Glucan Structures and Contents on the Functional Properties of Low-Fat Ice Cream During Storage

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News New IMPACT FACTOR Volume 70 Authors' Index Volume 70 Reviewers' Index Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences Our new CiteScore2020 from SCOPUS June 2021 Issue has just been published September 2021 issue has just been released Volume 71's Reviewers Index Our new Impact Factor and Cite Score Our new CiteScore2022 from SCOPUS September 2023 issue has just been published December 2023 issue has just been published March 2024 issue has just been published Volume 73's Reviewers Index June 2024 issue has just been published Our new CiteScore2023 from SCOPUS New IMPACT FACTOR 2023

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ORIGINAL ARTICLE

Influence of β-Glucan Structures and Contents on the Functional Properties of Low-Fat Ice Cream During Storage

Marek Aljewicz ¹

,

Aleksandra Florczuk ¹

,

Aneta Dąbrowska ¹

1

Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-719 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

Corresponding author

Marek Aljewicz

Department of Dairy Science and Quality Management, University of Warmia and Mazury in Olsztyn, Poland

Pol. J. Food Nutr. Sci. 2020;70(3):233-240

DOI: https://doi.org/10.31883/pjfns/120915

References (34) Citations (12)

KEYWORDS

polysaccharides

sensory analysis

TOPICS

Functional foods

Functional properties

Sensory properties

ABSTRACT

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).

ACKNOWLEDGEMENTS

We are grateful to Eng. K. Bobek, MSc. Eng. E. Ryszewska E., MSc. Eng. E. Stalewska for their help in performing analysis.

FUNDING

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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