Moscow, Russian Federation
from 01.01.2014 to 01.01.2023
Moscow, Russian Federation
Moscow, Russian Federation
Fermented ice-cream and dairy desserts are a healthy alternative to traditional sweets. However, the fermented milk base may affect the quality of high-fat ice-cream and frozen or defrosted whipped fermented desserts. In this study, adding 30% yogurt to the traditional ice cream with 12% fat led to a marginal decrease in the dispersion of air phase and ice crystals. In addition, the permissible anisidine value was reached twice as fast as in the control sample. The experimental fermented desserts demonstrated an increase in such consistency indices as dynamic viscosity (50 times), hardness (1.7 times), apparent module (2 times), and stickiness (11.5 times). The defrosted fermented desserts showed a better air-phase dispersion after 6 h of storage. The average diameter of air bubbles in the fermented milk desserts was 1.5 times as small as in milk after 24 h. The fermented milk base proved commercially feasible for ice-cream and ice-cream desserts. However, producers have to consider its effect on the consistency, dispersion, and fat oxidation. Further research will feature the effect of fat mass fraction, acidity, and overrun on the fat-phase oxidation in ice-cream and whipped desserts.
ice-cream, dessert, yogurt, dispersion, anisidine value, consistency, structural strength
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