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The purpose of the work is to study the functional and technological properties of oat beta-glucan both individually and as part of acidophilic-whey ice cream. The research methods, that were used, are well known and have relevant references in the work. At the first stage of the experiment, the functional and technological properties of oat beta-glucan from two manufacturers were studied: «AMULYN» (China) and «DANSON» (China). According to the results of sensory evaluation, beta-glucan «DANSON» received 8.75 points, and «AMULYN» - 10 points. It was found that the water holding capacity of beta-glucan «AMULYN» is 15.45 % higher than with beta-glucan «DANSON», and fat binding capacity is higher by 8.61 %, which is probably due to the different degree of purification of these additives. Therefore, a more effective beta-glucan «AMULAN» was chosen for further use in acidophilic-whey low-fat ice cream. At the second stage of scientific work the influence of oat beta-glucan «AMULYN» on the quality of acidophilic-whey low-fat ice cream was studied. It was found that beta-glucan in the amount of 0.75 % increases the indicator of overrun more than twice compared to the control sample without beta-glucan. Beta-glucan in a certain amount also significantly improves the organoleptic characteristics of ice cream, increases resistance to melting and ensures uniform distribution of the air phase throughout the volume of the product, as evidenced by microstructural analysis of its samples. A significant effect of beta-glucan on the dynamic viscosity coefficient of ice cream mixes has been established. The detected effect allows to reduce the ripening process of ice cream mixtures with betaglucan in the amount of 0.75 % by 2 hours, provided that the recommended viscosity of these systems is achieved. Thus, the expediency of using oat beta-glucan as an effective functional and technological ingredient in acidophilic-whey ice cream is scientifically substantiated. [ABSTRACT FROM AUTHOR]

In this study was investigated the effect of raw material and the production process on the physicochemical composition and color of confectionery mousses. For this approach, two different mousses' production procedures were used and the chemical composition (fat, moisture, protein content and soluble substances concentration), physical parameters (overrun, density, specific volume), and color were determined. The dairy cream mousse samples (M1 and M3) presented a higher fat content (33.68% and 30.57%), while the protein content varied from 0.9% to 3.42%, being influenced by the raw materials used in the production process. Color measurements indicated that the mousses based on vegetable cream were whiter with a brightness (L*) ranging between 90.04 - 94.25 and a higher whiteness index. The results of one factor analysis of variance -- ANOVA showed that the color difference between mousse samples is statistically significant (p<0.001). [ABSTRACT FROM AUTHOR]