Search for Author, Title, Keyword
Influence of β-Glucan Structures and Contents on the Functional Properties of Low-Fat Ice Cream During Storage
More details
Hide details
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
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.
Abdel-Haleem, A.M.H., Awad, R.A. (2015). Some quality attributes of low-fat ice cream substituted with hulless barley flour and barley β-glucan. Journal Food Science & Technology, 52(10), 6425–6434.
Akalin, A.S., Erisir, D. (2008). Effects of inulin and oligofructose on the rheological characteristics and probiotic culture survival in low-fat probiotic ice cream. Journal of Food Science, 73(4), M184-M188.
Akesowan, A. (2009). Influence of soy protein isolate on physical and sensory properties. Thai Journal of Agricultural Science, 42(1), 1-6.
Aljewicz, M., Tonska, E., Juskiewicz, J., Cichosz, G. (2018). The influence of product acidity and β-glucans isolated from various sources in the mineral composition and the mechanical and microstructural properties of the femur in growing Wistar rats. Journal of Functional Foods, 44, 191-200.
AOAC Official Method 941.08. (2000). Total solids in ice cream and frozen desserts.
Bahramparvar, M., Tehrani, M.M. (2011). Application and functions of stabilizers in ice cream. Food Reviews International, 27, 389–407.
Bolliger, S., Goff, H.D., Tharp, B.W. (2000). Correlation between colloidal properties of ice cream mix and ice cream. International Dairy Journal, 10, 303-309.
Burkus, Z., Temelli, F. (2000).Stabilization of emulsions and foams using barley β-glucan. Food Research International, 33, 27-33.
Dervisoglu, M., Yazici, F. (2006). The effect of citrus fibre on the physical, chemical and sensory properties of ice cream. Journal of Food Science and Technology, 12, 159-164.
Dymitrów, I., Jasińska, M., Mituniewicz-Małek, A., Trzciński, J. (2012). Whey protein concentrates and whey-fat preparations as replacements for milk powder in low-frozen ice cream, Acta Agrophysica, 19(1), 37-50.
EN ISO 13299:2016-05E Sensory analysis — Methodology — General guidance for stablishing a sensory profile.
EN ISO 8586:2014-03. Sensory analysis. General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors.
EN ISO 8968-1:2014 Milk and milk products — Determination of nitrogen content — Part 1: Kjeldahl principle and crude protein calculation.
Florowska, A., Wójcik, E., Florowski, T., Dłużewska, E. (2013). Effect of fiber addition on selected parameters of ice cream quality. Zeszyty Problemowe Postępów Nauk Rolniczych, 574, 11–18 (in Polish).
Franck, A. (2002). Technological functionality of inulin and oligofructose. British Journal of Nutrition, 87, S287-S291.
Granger, C., Legerb, A., Barey, P., Langendorff, V.M. (2005). Can sell Influence of formulation on the structural networks in ice cream. International Dairy Journal, 15(3), 255-262.
Güzeler, N., Kacar, A., Say D. (2011). Effect of milk powder, maltodextrin and polydextrose use on physical and sensory properties of low calorie ice cream during storage. Academic Food Journal, 7, 6-12.
Hu, X., Zhao, J., Zhao, Q., Zheng, J. (2015). Structure and characteristic of β-glucan in cereal: a review. Journal of Food Processing and Preservation, 39, 3145-3153.
Javidi, F., Razavi, S.M.A. (2018). Rheological, physical and sensory characteristics of light ice cream as affected by selected fat replacers. Journal of Food Measurement and Characterization, 12(3), 1872-1884.
Javidi, F., Razavi, S.M., Behrouzian, F., Alghooneh, A. (2016). The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream. Food Hydrocolloids, 52, 625-633.
Kanagasabapathy, G., Malek, S.N., Mahmood, A.A., Chua, K.H., Vikineswary, S., Kuppusamy, U.R. (2013). β-Glucan-rich extract from Pleurotussajor-caju (Fr.) Singer prevents obesity and oxidative stress in C57BL/6J mice fed on a high-fat diet. Evidence-Based Complementary and Alternative Medicine, 2013, art. no. 185259.
Karaca, B.O., Guven, M., Kaya, S., Kahyaoglu, T. (2009). The functional, rheological and sensory characteristics of ice creams with various fat replacers. International Journal of Dairy Technology, 62, 93–99.
Kilara, A., Chandan, R.C. (2008). Ice cream and frozen desserts. In Chandan, R. C., Kilara, A., Shah, N. (Eds.), Dairy Processing & Quality Assurance, New Delhi, India: Wiley-Blackwell, pp. 364-365.
Patent application. (2020). P.418827. Aljewicz M., Baranowska M. Sposób wytwarzania prozdrowotnych mlecznych napojów fermentowanych (provide in English), Urząd Patentowy Rzeczypospolitej Polskiej, 2020 (in Polish).
Rezaei, R., Khomeiri, M., Kashaninejad, M., Mazaheri-Tehrani, M., Aalami, M. (2015). Effect of resistant starch and aging conditions on the physicochemical properties of frozen soy yogurt. Journal of Food Science & Technology, 52(12), 8164-8171.
Rinaldi, M., Dall’Asta, C., Paciulli, M., Guizzetti, S., Barbanti, D., Chiavaro, E. (2014) Innovation in the Italian ice cream production: effect of different phospholipid emulsifiers. Dairy Science and Technology, 94, 33-49.
Roland, A.M., Phillips, L.G., Boor, K.J. (1999). Effects of fat content on the sensory properties, melting, color, and hardness of ice cream. Journal of Dairy Science, 82, 32-38.
Sharma, M., Singh, A.K., Yadav, D.N. (2017). Rheological properties of reduced fat ice cream mix containing octenylsuccinylated pearl millet starch. Journal of Food Science & Technology, 54(6), 1638-1645.
Şimşekli, N., Doğan, I.S. (2015). Effect of addition of cereal based beta-glucan on technological and functional properties of foods. Turkish Journal of Agriculture - Food Science and Technology, 3(4), 190-195.
Soukoulis, C., Rontogianni, E., Tzia, C. (2010). Contribution of thermal, rheological and physical measurements to the determination of sensorially perceived quality of ice cream containing bulk sweeteners. Journal of Food Engineering, 100(4), 634-641.
Soukoulis, Ch., Lebesi, D., Tzia, C. (2009). Enrichment of ice cream with dietary fibre: Effects on rheological properties, ice crystallization and glass transition phenomena. Food Chemistry, 115(2), 665-671.
Stone, B.A. (2009). Chemistry of β-glucans. In Bacic, A., Fincher, G.B., Stone, B.A., Chemistry, Biochemistry, and Biology of 1-3 Β-Glucans and Related polysaccharides, USA, Elsevier, pp. 5-46.
Surapat, S., Rugthavon, P. (2003). Use of modified starch as fat replacer in reduced fat coconut milk ice cream. Kasetsart Journal Natural Science, 37(4), 484-492.
Survase, S.A., Saudagar, P.S., Bajaj, J.B., Singhal, R.S. (2007). Scleroglucan: Fermentative production, downstream processing and applications. Food Technology and Biotechnology, 45(2), 107-118.
Therapeutic and Industrial Applications of Curdlan With Overview on Its Recent Patents
Vinay Chaudhari, Harpal Buttar, Siddhi Bagwe-Parab, Hardeep Tuli, Amisha Vora, Ginpreet Kaur
Frontiers in Nutrition
From Cancer Therapy to Winemaking: The Molecular Structure and Applications of β-Glucans and β-1, 3-Glucanases
Catarina Caseiro, Joana Dias, Andrade de, Pedro Bule
International Journal of Molecular Sciences
β-glucan as a Techno-Functional Ingredient in Dairy and Milk-Based Products—A review
Artur Mykhalevych, Galyna Polishchuk, Khaled Nassar, Tetiana Osmak, Magdalena Buniowska-Olejnik
Application of different hydrocolloids as fat replacer in low-fat dairy products: Ice cream, yogurt and cheese
Yiguo Zhao, Hoda Khalesi, Jun He, Yapeng Fang
Food Hydrocolloids
Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators
Magdalena Buniowska-Olejnik, Artur Mykhalevych, Galyna Polishchuk, Victoria Sapiga, Agata Znamirowska-Piotrowska, Anna Kot, Anna Kamińska-Dwórznicka
Interaction between β-glucans and gut microbiota: a comprehensive review
Reza Karimi, Mina Homayoonfal, Narjes Malekjani, Mohammad Kharazmi, Seid Jafari
Critical Reviews in Food Science and Nutrition
Physicochemical Properties, Antioxidant Capacity, and Consumer Acceptability of Ice Cream Incorporated with Avocado (Persea Americana Mill.) Pulp
Jutamas Moolwong, Worasaung Klinthong, Thanida Chuacharoen
Polish Journal of Food and Nutrition Sciences
Glucans and applications in drug delivery
Hewei Lin, Rongze Han, Wei Wu
Carbohydrate Polymers
Influence of Plant-Based Structuring Ingredients on Physicochemical Properties of Whey Ice Creams
Marta Tomczyńska-Mleko, Artur Mykhalevych, Victoria Sapiga, Galyna Polishchuk, Konrad Terpiłowski, Stanisław Mleko, Bartosz G. Sołowiej, Salvador Pérez-Huertas
Applied Sciences
Food and human health applications of edible mushroom by-products
Pablo Navarro-Simarro, Lourdes Gómez-Gómez, Oussama Ahrazem, Ángela Rubio-Moraga
New Biotechnology
Journals System - logo
Scroll to top