Нутриентный состав мороженого и замороженных десертов: современные направления исследований

Рассмотрено текущее состояние и  новые тенденции исследований в  области создания мороженого и  замороженных десертов функциональной направленности. Обращено внимание на отличие регламентируемых термином признаков мороженого в Европейском Союзе и в странах Евразийского союза. Учитывая, что мороженое и замороженные десерты являются многокомпонентными продуктами, корректировка их состава может по-разному сказаться на показателях качества. В частности, при замене сахарозы использование заменителей может привести к изменению традиционного вкуса, консистенции и структуры. В связи с этим рассмотрены аспекты применения заменителей сахарозы по сладости (глюкозно-фруктозные сиропы, продукты переработки фруктов, стевия и сукролоза) и по сухому веществу (пищевые волокна и  полиолы). В  частности, авторы исследований отмечают, что использование полиолов изменяет консистенцию мороженого на более твердую. Исследователями обращено внимание на влияние ряда компонентов, вносимых в мороженое и замороженные десерты, на криоскопическую температуру смеси. Отмечена тенденция исследований по обогащению мороженого и  замороженных десертов про- и  пребиотиками и  применению в  качестве молочной основы молока повышенной пищевой ценности (овечьего и козьего). Уделено внимание практическому применению ферментов. Для людей с  непереносимостью лактозы, источником которой в  мороженом является СОМО, предложено проводить ее гидролиз различными способами. В обзоре отражен также опыт ряда ученых по использованию фермента трансглютаминазы для изменения свойств молочных белков, в частности увеличения их влагоудерживающей способности. Исследователи уделяют большое внимание повышению пищевой ценности мороженого и десертов за счет увеличения массовой доли белка и введения легкоусвояемых белков (концентратов сывороточных белков, в т. ч. гидролизованных). С учетом роста числа лиц, не употребляющих продукты животного происхождения, отмечены исследования по замене молочного белка на растительный белок, в частности, соевый.

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