@misc{10481/92263,
year = {2024},
month = {3},
url = {https://hdl.handle.net/10481/92263},
abstract = {The dairy industry is actively seeking newapplications for various types ofwhey. One promising
direction is the development of nutritious ice cream, using a blend of different whey proteins. However,
the production of whey ice cream is hindered by the occurrence of quality issues, primarily stemming
froma low content of solids, particularly fat and protein. The development of natural components with
distinctive technological attributes, such as the ability to bind excessmoisture, enhance foaming properties,
and replicate the taste of milk fat, is of significant relevance in food science. In this work, we investigated
the influence of plant-based structuring ingredients on the viscoelastic characteristics of whey-based ice
creams. Notably,mixes such as 0.4% Vianoks C45 + 0.75% oat β-glucan, 0.4% Vianoks C45 + 0.5% yeast
β-glucan, and 0.4% Vianoks C45 + 3% whey protein complex + 10% vegetable purée from table beet have
been proven to be effective stabilizing compositions. However, attempts to combine the whey protein
complexwith other types of vegetable purées like zucchini and broccoli did not yield satisfactory results. It
has also been found that β-glucan from the yeast Saccharomyces cerevisiae and κ-carrageenan, a component
of the Vianoks C45 stabilization system, forms a robust gel within the system. Analysis of the aqueous
phase in whey-based ice creams revealed a consistent correlation between water activity, surface tension,
and rheological behavior. Finally, the ice creams that exhibited the best viscoelastic characteristics also had
the best sensory attributes.},
publisher = {MDPI},
keywords = {Whey},
keywords = {Ice cream},
keywords = {Rheology},
title = {Influence of Plant-Based Structuring Ingredients on Physicochemical Properties of Whey Ice Creams},
doi = {10.3390/app14062465},
author = {Tomczynska Mleko, Marta and Mykhalevych, Artur and Sapiga, Victoria and Polishchuk, Galyna and Terpiłowski, Konrad and Mleko, Stanisław and Sołowiej, Bartosz Grzegorz and Pérez Huertas, Salvador},
}