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Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators

The work is devoted to the study of the functional and technological properties of oat β-glucan in low-fat milky ice cream (2% fat) in comparison with the stabilization system Cremodan<sup>®</sup> SI 320. β-glucan (0.5%) has a greater effect on the cryoscopic temperature of ice cream mixes than Crem...

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Autori principali: Magdalena Buniowska-Olejnik, Artur Mykhalevych, Galyna Polishchuk, Victoria Sapiga, Agata Znamirowska-Piotrowska, Anna Kot, Anna Kamińska-Dwórznicka
Natura: Artigo
Lingua:Inglês
Pubblicazione: MDPI AG 2023-03-01
Serie:Molecules
Soggetti:
ice cream
oat β-glucan
water freezing
microstructure
cryoscopic temperature
osmolality
Accesso online:https://www.mdpi.com/1420-3049/28/7/2924
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