Determining the effect of casein on the quality indicators of ice cream with different fat content

Authors

DOI:

https://doi.org/10.15587/1729-4061.2020.208954

Keywords:

ice cream, enrichment, micellar casein, composition optimization, comprehensive quality score

Abstract

The effect of casein on the quality of ice cream with different fat content was studied. According to functional and technological characteristics, micellar casein was selected for the enrichment of ice cream. Using mathematical modeling in the environment of the MathCad-15 package, the mass fraction of micellar casein in the composition of ice cream with a fat content of 0 to 15 % was optimized in order to obtain a high-quality product. At the first stage, the response surface methodology was used to optimize the response functions (overrun, melting resistance, organoleptic characteristics) for the varied fat and protein content. In the second stage, a comprehensive quality score of ice cream was used for modeling as a function of estimates of individual quality indicators, converted into scalable values using weights. The inverse relationship between the values of the optimal protein content and the fat content of ice cream was determined. To achieve the maximum technological effect, in the composition of ice cream with a fat content of 0‒5 %, 6‒10 % and 11‒15 %, the need for micellar casein is 6‒5 %, 4‒3 % and 2.5–1 %, respectively. According to the results of calculating the percentage of energy value introduced by total protein (more than 20 %), it was concluded that ice cream with a fat content of 0‒5 % with mass fractions of micellar casein of 6‒5 % and total protein of 9.7‒8.7 % can be attributed to the category of products with high protein content. Ice cream with a fat content of 10‒15 % with mass fractions of casein micellar of 3‒1 % and total protein of 6.7‒4.7 % can be attributed to a product with high protein content. The results of the study allow expanding the range of protein-containing ice cream to meet the needs of consumers of different groups

Author Biographies

Galyna Polishchuk, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01033

Doctor of Technical Sciences, Professor

Department of Technology of Milk and Dairy Products

Nataliia Breus, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01033

PhD

Department of Informatics

Irina Shevchenko, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01033

Doctor of Technical Sciences, Professor

Department of Technology of Meat and Meat Products

Victoriya Gnitsevych, Kyiv National University of Trade and Economics Kyoto str., 19, Kyiv, Ukraine, 02156

Doctor of Technical Sciences, Professor

Department of Technology and the Organization of Restaurant Business

Tatiana Yudina, Kyiv National University of Trade and Economics Kyoto str., 19, Kyiv, Ukraine, 02156

Doctor of Technical Sciences, Professor

Department of Technology and the Organization of Restaurant Business

Galyna Nozhechkina-Yeroshenko, Poltava State Agrarian Academy Skovorody str., 1/3, Poltava, Ukraine, 36003

PhD, Associate Professor

Department of Food Technologies

Tetiana Semko, Vinnytsia Institute of Trade and Economics of Kyiv National University of Trade and Economics Soborna str., 87, Vinnytsia, Ukraine, 21050

PhD, Associate Professor

Department of Tourism, Hotel and Restaurant Business

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Published

2020-08-31

How to Cite

Polishchuk, G., Breus, N., Shevchenko, I., Gnitsevych, V., Yudina, T., Nozhechkina-Yeroshenko, G., & Semko, T. (2020). Determining the effect of casein on the quality indicators of ice cream with different fat content. Eastern-European Journal of Enterprise Technologies, 4(11 (106), 24–30. https://doi.org/10.15587/1729-4061.2020.208954

Issue

Vol. 4 No. 11 (106) (2020): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2020 Galyna Polishchuk, Nataliia Breus, Irina Shevchenko, Victoriya Gnitsevych, Tatiana Yudina, Galyna Nozhechkina-Yeroshenko, Tetiana Semko

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