Authors

Physicochemical properties of frozen desserts for special purposes

UDC 637.1:663.874:676.014.33:616.12

Physicochemical properties of frozen desserts for special purposes

Nepovinnykh N. V., PTICHKINA N. M.

Abstract
Enteral oxygen therapy in the form of receiving oxygen cocktails is now widely used in medicine as a treatment and prevention of different children and adults diseases. The technology of oxygenated desserts for special purposes has been developed. Cheese whey, berry purée, non-starch polysaccharides (Danisco, France) and Citri-Fi complex food additive (Fiberstar Inc., the USA) have been analyzed. Methylcellulose, commonly used stabilizer in oxygenated Bodrost ice cream manufacturing technology, is replaced by Citri-Fi complex food additive and non-starch polysaccharides (NSP). To reduce the energy density of desserts sucrose is replaced into fructose. Physicochemical properties of frozen desserts are studied. The use of new stabilizer is shown to improve the structure and consumer appeal of frozen desserts. Optimal application rate is 0.7% for Citri-Fi dietary fiber and 0.3% for NPS which improves the formation of homogeneous and uniform structure. At 18-20 оС melting stability (weight fraction of melt for the same period of time) of oxygenated frozen samples with Citri-Fi and NSP additives is 15-20 % higher compared with reference sample (Bodrost ice cream). Microphotography of sample foams proves that the use of dietary fiber allows obtaining a more uniformly dispersed oxygenated dessert foams which increases melting stability of the samples and product shelf-life.

Keywords: enteral oxygen therapy, dietary fiber, non-starch polysaccharides, cheese whey, fructose

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