foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2023-6-2-261-268foodsyst-276Research ArticleСтатьиQuality characteristics of milk ice cream with citrus fibers and gumПоказатели качества молочного мороженого с цитрусовыми волокнами и камедямиhttps://orcid.org/0000-0001-5881-2309ЛандиховскаяА. В.LandikhovskayaA. V.

Ландиховская Анна Валентиновна — кандидат технических наук, научный сотрудник, лаборатория технологии мороженого

127422, Москва, ул. Костякова,12Тел.: 7–495–610–83–85

Anna V. Landikhovskaya, Candidate of Technical Sciences, Senior Researcher, Ice Cream Technology Laboratory

12, Kostykova str, Moscow, 127422, RussiaTel.: +7–495–610–83–85

anna.landih@yandex.ruhttps://orcid.org/0000-0001-7293-9162ТвороговаА. А.TvorogovaA. A.

Творогова Антонина Анатольевна — доктор технических наук, доцент, заместитель директора

127422, Москва, ул. Костякова, 12Тел.: 7–495–610–83–85

Antonina A. Tvorogova, Doctor of Technical Sciences, Docent, Deputy Director

12, Kostykova str, Moscow, 127422, RussiaTel.: +7–495–610–83–85

antvorogova@yandex.ruВсероссийский научно-исследовательский институт холодильной промышленностиРоссияAll-Russian Scientific Research Institute of Refrigeration IndustryRussian Federation20231307202362261268Copyright © Landikhovskaya A.V., Tvorogova A.A., 20232023Ландиховская А.В., Творогова А.А.Landikhovskaya A.V., Tvorogova A.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/276

Currently at least 4 food additives — emulsifiers and hydrocolloids — are used for ice cream production to stabilize its structure. However adding these substances reduces the demand for this product among healthy lifestyle adepts. The aim of the research was to define the possibility of using citrus fibers and their compositions together with guar and xanthan gums to stabilize the milk ice cream structure. Samples with gelatin and a complex stabilizer (emulsifier) were used as control samples. It was established that adding of citrus fibers in amount of 0.6% makes the product bitter, does not provide the required level of dynamic viscosity of the mixture, it forms an unstable air phase and large ice crystals. The combination of dietary fibers with gums had a positive effect on these quality characteristics. The highest dispersion of ice crystals (average size accounted for 36–39 μm) and dynamic viscosity of the mixture, comparable with the quality characteristics of the sample with a complex stabilizeremulsifier, was achieved in the sample with added fibers and xanthan gum. The sample with dietary citrus fiber and guar gum showed better characteristics in terms of heat resistance in comparison with the samples with fiber only, as well as samples with plain fiber and guar gum. After 60 min of thermostating, the mass fraction of melt was equal to 7%, which is 2.8 and 2 times less than in samples without gums and with xanthan gum. The correlation was found between the parameter “hardness” and the parameter “thermal stability”: the hardest samples showed the highest resistance to melting. Based on the results of the research, the expediency of using combinations of citrus fibers and guar gum or xanthan gum in the production of ice cream with a limited number of food additives was established. Meanwhile it is necessary to take into account the state of structural elements during the product storage, and using the packaging that helps preserve the shape of the ice cream portion.

В настоящее время в производстве мороженого для стабилизации структуры используют не менее 4-х пищевых добавок — эмульгаторов и гидроколлоидов. Добавление таких веществ способствует снижению спроса на этот продукт у приверженцев здорового образа жизни. Целью исследований являлось установление возможности применения для стабилизации структуры молочного мороженого цитрусовых волокон и их композиций с камедями гуаровой и ксантановой. В качестве контрольных использовали образцы с желатином и комплексным стабилизатором — эмульгатором. Установлено, что внесение цитрусовых волокон в количестве 0,6% придает продукту горький вкус, не обеспечивает требуемый уровень динамической вязкости смеси, формирует нестабильную воздушную фазу и крупные кристаллы льда. Композиция пищевых волокон с камедями оказала положительное влияние на указанные показатели качества. Наиболее высокая дисперсность кристаллов льда (средний размер — 36–39 мкм) и динамическая вязкость смеси, сопоставимые с показателями качества образца с комплексным стабилизатором-эмульгатором, была достигнута в образце с волокнами и ксантановой камедью. Образец с пищевым волокном и гуаровой камедью по термоустойчивости превосходил образцы только с волокном, а также образцы с волокном и гуаровой камедью. После 60 мин термостатирования массовая доля плава составила 7%, что в 2,8 и в 2 раза меньше, чем в образцах без камедей и с ксантановой камедью. Выявлена корреляция между показателями «твердость» и «термоустойчивость»: наиболее твердые образцы были более устойчивыми к таянию. На основании результатов исследования установлена целесообразность использования в производстве мороженого с ограниченным числом пищевых добавок композиций цитрусовых волокон и камедей гуаровой или ксантановой. При этом необходимо учитывать состояние структурных элементов в процессе хранения и использовать упаковку, способствующую сохранению формы порции.

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The authors declare that there are no conflicts of interest present.