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Пищевые системы

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PHYSICAL CHANGES IN THE STRUCTURE OF ICE CREAM AND FROZEN FRUIT DESSERTS DURING STORAGE

https://doi.org/10.21323/2618-9771-2019-2-2-31-35

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Аннотация

The results of studies of physical changes of the structure of milk ice cream at fat content of 4.0 % — 6.0 % and frozen whipped fruit desserts at different degree of overrun with/without addition of whey and whey protein concentrate are given in the paper. It is shown that the storage temperature affects the dispersion of structural elements of frozen whipped fruit desserts. An average size of air bubbles of frozen whipped desserts stored at minus 18°C is 1.2 –1.4 times larger than the size of the bubbles of the samples stored at minus 25°С. The average size of ice crystals increased 1.4 times after 9 months of storage at minus 18°C. The average size of air bubbles of ice cream at 4 % fat content increased 1.5 times after 6 months of storage, and the ice crystals size increased 1.1 times. It is recommended to use the storage temperature below minus 25°С to keep the quality of ice cream and frozen whipped desserts. Milk ice cream and frozen fruit desserts are recommended to be stored at minus 18°С during not more than 6 months.

Об авторах

P. B. Sitnikova
All-Russian Scientific Research Institute of Refrigeration Industry — Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS
Россия

Polina B. Sitnikova- candidate of technical sciences, researcher, Laboratory of Ice Cream Technology 

127422, Moscow, str. Kostyakova, 12 Теl.: +7–495–610–83–85 



А. А. Tvorogova
All-Russian Scientific Research Institute of Refrigeration Industry — Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS
Россия

Antonina A. Tvorogova — doctor of technical sciences, docent, Deputy Director 

127422, Moscow, str. Kostyakova, 12 Tel.: +7–499–976–09–63 



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Для цитирования:


Sitnikova P.B., Tvorogova А.А. PHYSICAL CHANGES IN THE STRUCTURE OF ICE CREAM AND FROZEN FRUIT DESSERTS DURING STORAGE. Пищевые системы. 2019;2(2):31-35. https://doi.org/10.21323/2618-9771-2019-2-2-31-35

For citation:


Sitnikova P.B., Tvorogova A.A. PHYSICAL CHANGES IN THE STRUCTURE OF ICE CREAM AND FROZEN FRUIT DESSERTS DURING STORAGE. Food systems. 2019;2(2):31-35. https://doi.org/10.21323/2618-9771-2019-2-2-31-35

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ISSN 2618-9771 (Print)
ISSN 2618-7272 (Online)