Abstract

Whipped desserts made of fermented milk are very popular. They also make it possible to expand the range of functional products. The consumer properties of defrosted desserts depend on the air phase. This research featured the impact of different formulations and methods on the dispersion of the air phase in the process of defrosting fermented-milk desserts.
The study featured several samples of whipped fermented desserts. Sample 1 contained gelatin; Sample 2 contained pectin. Samples 1 and 3 had different contents of fermented foundation while Samples 3 and 5 differed in the amount of gelatin stabilizer. Sample 4 contained a whey protein concentrate. The dispersion of structural elements was measured using microstructural methods.
The experiments included the quality parameters of mixes, as we ll as the dispersion of air phase in the frozen state and after 24 h of storage at 4 ± 2°C. The viscosity of the sample with pectin exceeded that with gelatin by 3.8 times. Extra whey protein increased the viscosity by 4.4 times and the overrun – by 1.4 times. In the whey protein sample, the average diameter of air bubbles was 36 μm after 24 h of storage at 4 ± 2°C and 50 μm after 12 months, while in the sample without protein it was 48 and 86 μm, respectively. Sample 3, which had a greater fermentation, demonstrated a smaller average diameter of air bubbles (by 21 μm) after 24 h of storage than the sample with yogurt. The sample with extra gelatin increased the overrun by 1.3 times and negatively affected the dispersion of the air phase. After 24 h of storage, the average diameter of the air bubbles in the sample with an increased content of stabilizer was higher by 27 μm. The air phase was less stable in the sample with pectin.
The research established the effect of gelling agents, whey protein concentrates, and fermented foundation on the dispersion and stability of the air phase in fermented-milk desserts. Pectin appeared to have a negative effect on the air phase during defrosting and caused excessive condensation and drainage. The increasing amount of fermented base and gelatin, as well as the use of whey protein concentrates, increased the stability of the air phase during 24 h of storage at 4 ± 2°C. The research results could be used to develop new production technologies of overrun fermented desserts and their preservation in the defrosted state.

Keywords

Dairy products, frozen products, dispersion, stabilizer, gelling agent, whey protein concentrate, defrosting, storage

Contribution

I.A. Gurskiy reviewed scientific literature, conducted the research, and processed the results. A.A. Tvorogova designed the research, provided scientific guidance, and analyzed the results.

CONFLICTS OF INTEREST

The authors declare that there is no conflict of interest regarding the publication of this article.

FUNDING

The research was part of the State task to V.M. Gorbatov Federal Research Center for Food Systems of RAS.

REFERENCES

1. Warren MM, Hartel RW. Effects of emulsifier, overrun and dasher speed on ice cream microstructure and melting properties. Journal of Food Science. 2018;83(3):639–647. https://doi.org/10.1111/1750-3841.13983
2. Gurskiy IA, Tvorogova AA. The effect of whey protein concentrates on technological and sensory quality indicators of ice cream. Food Processing: Techniques and Technology. 2022;52(3):439–448. (In Russ.). https://doi.org/10.21603/2074-9414-2022-3-2376
3. Goff HD, Hartel RW. Ice cream. New York: Springer; 2013. 462 p. https://doi.org/10.1007/978-1-4614-6096-1
4. De la Cruz Martínez A, Delgado-Portales RE, Pérez-Martínez JD, González Ramírez JE, Villalobos Lara AD, Borras-Enríquez AJ, et al. Estimation of ice cream mixture viscosity during batch crystallization in a scraped surface heat exchanger. Processes. 2020;8(2). http://doi.org/10.3390/pr8020167
5. Hernández-Parra OD, Ndoye F-T, Benkhelifa H, Flick D, Alvarez G. Effect of process parameters on ice crystals and air bubbles size distributions of sorbets in a scraped surface heat exchanger. International Journal of Refrigeration. 2018;92:225–234. https://doi.org/10.1016/J.IJREFRIG.2018.02.013
6. Pimentel TC, Gomes de Oliveira LI, de Souza RC, Magnani M. Probiotic ice cream: A literature overview of the technological and sensory aspects and health properties. International Journal of Dairy Technology. 2021;75(1):59–76. https://doi.org/10.1111/1471-0307.12821
7. Hartel RW, Rankin SA, Bradley RL. A 100-Year Review: Milestones in the development of frozen desserts. Journal of Dairy Science. 2017;100(12):10014–10025. https://doi.org/10.3168/jds.2017-13278
8. Bogdanova EV, Ponomarev AN, Melnikova EI, Samoilenko AV. Isomaltulose in the technology of ice cream form fermented milk. Journal of International Academy of Refrigeration. 2017;(4):24–29. (In Russ.). https://doi.org/10.21047/1606-4313-2017-16-4-24-29
9. Syed QA, Anwar S, Shukat R, Zahoor T. Effects of different ingredients on texture of ice cream. Journal of Nutritional Health and Food Engineering. 2018;8(6):422–435. https://doi.org/10.15406/jnhfe.2018.08.00305
10. El-Zeini HM, Moneir E-AM, Mostafa AZ, Yasser El-Ghany FH. Effect of incorporating whey protein concentrate on chemical, rheological and textural properties of ice cream. Journal of Food Processing and Technology. 2016;7(2). https://doi.org/10.4172/2157-7110.1000546
11. Syed QA, Shah MSU. Impact of stabilizers on ice cream quality characteristics. MOJ Food Processing and Technology. 2016;3(1):246–252. https://doi.org/10.15406/mojfpt.2016.03.00063
12. Rahim NA, Sarbon NM. Acacia honey lime ice cream: Physicochemical and sensory characterization as effected by different hydrocolloids. International Food Research Journal. 2019;26(3):883–891.
13. Bierzuńska P, Cais-Sokolińska D, Yiğit A. Storage stability of texture and sensory properties of yogurt with the addition of polymerized whey proteins. Foods. 2019;8(1). https://doi.org/10.3390/foods8110548
14. Gurskiy IA. Effect of fermented base amount on dispersion of air phase of thawed desserts. Food Systems. 2021;4(3S):67–70. (In Russ.). https://doi.org/10.21323/2618-9771-2021-4-3S-67-70
15. Sawanoa M, Masuda H, Iyota H, Shimoyamada M. Melting characteristics of ice cream prepared with various agitation speeds in batch freezer. Chemical Engineering Transactions. 2021;87:337–342. https://doi.org/10.3303/CET2187057
16. VanWees SR, Rankin SA, Hartel RW. Shrinkage in frozen desserts. Comprehensive Reviews in Food Science and Food Safety. 2021;21(3):780–808. https://doi.org/10.1111/1541-4337.12888
17. Koxholt MMR, Eisenmann B, Hinrichs J. Effect of the fat globule sizes on the meltdown of ice cream. Journal of Dairy Science. 2001;84(1):31–37. https://doi.org/10.3168/jds.s0022-0302(01)74448-7
18. Šeremet D, Mandura A, Cebin AV, Martinić A, Galić K, Komes D. Challenges in confectionery industry: Development and storage stability of innovative white tea-based candies. Journal of Food Science. 2020;85(7):2060–2068. https://doi.org/10.1111/1750-3841.15306
19. Chang Y, Hartel RW. Development of air cells in a batch ice cream freezer. Journal of Food Engineering. 2002;55(1):71–78. https://doi.org/10.1016/S0260-8774(01)00243-6
20. Loffredi E, Moriano ME, Masseroni L, Alamprese C. Effects of different emulsifier substitutes on artisanal ice cream quality. LWT. 2020;137. https://doi.org/10.1016/j.lwt.2020.110499
21. Awad RA, Hassan ZMR, Wafaa MS. Surface tension and foaming properties as a simple index in relation to buffalo milk adulteration. International Journal of Dairy Science. 2014;9(4):106–115. https://doi.org/10.3923/ijds.2014.106.115
22. Rinaldi M, Dall’Asta C, Paciulli M, Guizzetti S, Barbanti D, Chiavaro E. Innovation in the Italian ice cream production: effect of different phospholipid emulsifiers. Dairy Science and Technology. 2014;94:33–49. https://doi.org/10.1007/s13594-013-0146-1
23. Rusoke-Dierich O. Diving medicine. Cham: Springer; 2018. 440 p. https://doi.org/10.1007/978-3-319-73836-9
24. E X, Pei ZJ, Schmidt KA. Ice cream: Foam formation and stabilization – A review. Food Reviews International. 2010;26(2):122–137. https://doi.org/10.1080/87559120903564472