STUDY OF THE EFFECT OF THE CARBOHYDRATE COMPONENT ON THE CONSUMER PROPERTIES OF ICE CREAM

doi: 10.25712/ASTU.2072-8921.2021.04.007

Abstract

The research is aimed at developing ice cream with increased nutritional and biological value. The main raw materials are milk and cream with mass fractions of fat, respectively, 2.5 and 18,0 %. The increase in the protein component was achieved using a concentrate of milk whey proteins with a mass fraction of 35 % protein (CSB TM-35). To increase the nutritional density and correct the carbohydrate profile of the product, highly purified maltodextrin Multydex ® , with a dextrose equivalent of 20 (MD20), was used, as well as for technological purposes, as a structurizer of the ice cream mixture. Both ingredients are produced in Russia. Experimental developments of ice cream according to two recipes have been carried out. The mass fractions of protein, fat, carbohydrates and dry matter of raw materials were determined by the instrumental express method using the Milko Scan FT 120 infrared analyzer. Organoleptic evaluation of the samples was carried out by blind tasting. The microstructure of the samples was studied using a BIOLAR interference-polarization microscope with a microphotometer. The samples developed according to experimental recipes 1 and 2, in terms of the mass fraction of protein, significantly exceed the classic types of ice cream, such as milk, cream, ice cream, in which the mass fraction of protein does not exceed 4 %. Both versions of the samples, the 1st and 2nd formulations had a pure taste and smell, had a white color, uniform throughout the mass. Significant differences were found in the structure of the samples in terms of the size and distribution of air bubbles, which should be borne in mind when optimizing the formulation of ice cream with increased nutritional and biological value.