foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2024-7-2-198-205foodsyst-481Research ArticleСтатьиTechnologically important quality indicators of low-lactose ice cream with milk and whey protein concentratesТехнологически значимые показатели качества низколактозного мороженого с концентратами молочных и сывороточных белковhttps://orcid.org/0000-0001-7293-9162ТвороговаА. А.TvorogovaA. A.

Творогова Антонина Анатольевна — доктор технических наук, главный научный сотрудник, Лаборатория технологии мороженого.

127422, Москва, ул. Костякова, 12

Тел.: +7-495-610-83-85

Antonina A. Tvorogova - Doctor of Technical Sciences, Chief Researcher, Laboratory of Ice Cream Technology, All-Russian Scientific Research Institute of Refrigeration Industry.

12, Kostyakova Str., 127422, Moscow

Tel.: +7-495-610-83-85

antvorogova@yandex.ruhttps://orcid.org/0000-0002-8177-3472ГурскийИ. А.GurskiyI. A.

Гурский Игорь Алексеевич — кандидат технических наук, младший научный сотрудник, Лаборатория технологии мороженого.

127422, Москва, ул. Костякова, 12

Тел.: +7-495-610-83-85

Igor A. Gurskiy - Candidate of Technical Sciences, Junior Researcher, Laboratory of Ice Cream Technology, All-Russian Scientific Research Institute of Refrigeration Industry.

12, Kostyakova Str., 127422, Moscow

Tel.: +7-495-610-83-85

iixrug@yandex.ruhttps://orcid.org/0000-0002-7403-6714БогдановаЮ. И.BogdanovaYu. I.

Богданова Юлия Игорьевна — младший научный сотрудник, отдел Научно-прикладных и технологических разработок.

109316, Москва, ул. Талалихина, 26

Тел.: +7-495-676-95-11

Yuliya I. Bogdanova - Junior Researcher, Department of Scientific, Applied and Technological Developments, V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences.

26, Talalikhina Str., 109316, Moscow

Teл.: +7-495-676-95-11

yu.bogdanova@fncps.ruВсероссийский научно-исследовательский институт холодильной промышленностиРоссияAll-Russian Scientific Research Institute of Refrigeration IndustryRussian FederationФедеральный научный центр пищевых систем им. В.М. ГорбатоваРоссияV.M. Gorbatov Federal Research Centre for Food Systems of RASRussian Federation20241507202472198205Copyright © Tvorogova A.A., Gurskiy I.A., Bogdanova Y.I., 20242024Творогова А.А., Гурский И.А., Богданова Ю.И.Tvorogova A.A., Gurskiy I.A., Bogdanova Y.I.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/481

Protein concentrates have a high biological value and contain significantly less lactose in comparison with dry skimmed milk. The use of protein concentrates in ice cream without the content of non-fat milk solids allows not only making up for protein but also developing the component composition of a product with the low content of lactose. In this regard, the study of technologically significant quality indicators of ice cream with the low content of lactose without non-fat milk solids when using milk and whey protein concentrates is an urgent task. The rheological, microstructural, color and thermostatic characteristics, as well as the oxidative stability of fat of the test samples were determined in the research. It has been found that viscosity decreased by 1.8-2.6 times when using whey proteins. The use of protein concentrates led to an increase in hardness and adhesiveness by 2.2-4.1 and 1.6-5.0 times, respectively, but did not significantly affect the thermal stability. The mass fraction of fat had the greatest influence on these characteristics. The study of color characteristics of ice cream made it possible to reveal a decrease in the yellowness index when using milk protein concentrate. It has been established that color differences in most of the samples were not recognizable to the human eye. The induction period was characterized by the lowest value in the samples with whey proteins, thus indicating a probability of a faster oxidation process in them. The use of protein concentrates did not have a significant effect on ice crystals. The stability of the air phase was significantly reduced when using the whey proteins. A multivariate analysis of the studied samples divided them into the control and the samples containing protein concentrates. Based on the technologically significant quality indicators, the use of milk protein concentrates in the production of low-lactose ice cream is more preferable than the use of whey protein concentrates.

Концентраты белков обладают высокой биологической ценностью и по сравнению с сухим обезжиренным молоком содержат значительно меньше лактозы. Применение концентратов белков в мороженом без содержания сухого обезжиренного молочного остатка позволяет не только восполнить белковый состав, но и разработать компонентный состав продукта с низким содержанием лактозы. В связи с этим изучение технологически значимых показателей качества мороженого с низким содержанием лактозы без сухого обезжиренного молочного остатка при использовании концентратов молочных и сывороточных белков является актуальной задачей. При проведении исследований были определены реологические, микроструктурные, цветовые и термостатические характеристики опытных образцов, а также окислительная стабильность жира. Было выявлено снижение вязкости при использовании сывороточных белков в 1,82,6 раза. Применение белковых концентратов привело к повышению твердости в 2,2-4,1 раза и клейкости в 1,6-5,0 раз, но заметно не отразилось на показателях термоустойчивости. Наибольшее влияние на данные характеристики оказала массовая доля жира. Оценка цветовых характеристик мороженого позволила выявить снижение индекса желтизны при использовании концентрата молочных белков. Было установлено, что цветовые различия у большинства образцов не распознаются человеческим глазом. Индукционный период характеризовался наименьшим значением в образцах с сывороточными белками, что указывает на более быструю вероятность протекания в них процессов окисления. Применение белковых концентратов не оказало существенного влияния на кристаллы льда. При использовании сывороточных белков стабильность воздушной фазы была значительно снижена. Проведенный многофакторный анализ исследуемых образцов разделил их на контрольные и содержащие белковые концентраты. По совокупности технологически значимых показателей качества применение концентратов молочных белков в производстве низколактозного мороженого более предпочтительно, чем использование концентратов сывороточных белков.

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