Open AccessScientific and practical aspects of trehalose contain in ice cream without sucrose
Author(s) -
А. А. Творогова,
A. V. Landikhovskaya,
Natalia V. Kazakova,
Румия Закирова,
M. M. Pivtsaeva
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/640/5/052017
Subject(s) - sucrose , trehalose , food science , sugar , organoleptic , chemistry , fructose , rheology , ice crystals , ice cream , population , materials science , organic chemistry , physics , composite material , meteorology , demography , sociology
The article presents the results of studies on the creation of a composition, the determination of quality indicators of low fat ice cream without sucrose. The research is determined by the population’s need for healthy food and conducted with the help of modern rheological, microstructural and thermostatic research methods. To replace the traditionally used sucrose, a mixture of trehalose and fructose is provided. This provided the sweetness and dry substances characteristic of milk ice cream with a sucrose mass fraction of 15.5%. It has been established that the use of fructose and trehalose instead of sucrose does not adversely affect technologically significant product parameters. Their use leads to an increase in the effective viscosity of the mixture by 1.2 times, does not reduce the thermal stability of the finished product and increases the dispersion of ice crystals. Ice crystals with trehalose were dominated by ice crystals up to 15 microns in size after quenching. An increase in their size to 22 microns after 1 month. storage did not adversely affect the organoleptic characteristics of the product. In the control sample, ice crystals prevailing at least 35 microns in size during this period.