Comparative analysis of functional and technological properties of β-glucans from oats and yeast in whey ice cream.

Introduction. The effect of β-glucans from oats and yeast incorporation on the quality parameters of whey ice cream during one month of storage was studied. Materials and methods. The viscosity of the ice cream mixes was determined using an IKA ROTAVISC lo-vi Complete viscometer, texture parameters were studied using a Brookfield CT-3 texture analyzer, and ice cream structural elements were analyzed using microstructure analysis. Overrun, melting rate, and sensory evaluation were also performed to characterize the overall ice cream quality. Results and discussion. The incorporation of β-glucans, a natural stabilizing ingredient, into whey ice cream significantly effects on its distinctive characteristics. Addition of oat β-glucan increased the viscosity of the ice cream mix to 623.07 mPa·s. Incorporation of β-glucan derived from yeast exhibited a viscosity of 542.14 mPa·s. The addition the mixture of oat and yeast β-glucans softened the texture of the ice cream. However, the effects of the glucans on the elasticity and extensibility of the ice cream matrix were different. This is attributed to the difference in molecular weight and structural properties between the β-glucans. This effect ensures a higher overrun and melting resistance of ice cream with oat β-glucan compared to yeast β-glucan. Addition of β-glucan from yeast significantly inhibited the growth of ice crystals, reaching a size of 9.52 μm, and provided long-term stabilization of the ice cream air phase. Conversely, β-glucan derived from oats exerted a comparatively mild influence on the recrystallization of free water in ice cream, resulting in the formation of ice crystals no larger than 16.31 μm. Incorporation of oat and yeast β-glucans typically result in a softer ice cream, but oat β-glucan has been shown to significantly enhance the elastic properties of ice cream, which may contribute to an improved structure. The incorporation of β-glucans into ice cream also improved flavor characteristics, such as creaminess and stickiness, and provided the desired level of sweetness and cold taste when consumed. Conclusions. The addition of oat and yeast β-glucan has been demonstrated to exert a considerable influence on the rheological and physicochemical attributes of ice cream, including its texture parameters, structural elements, and taste perception. [ABSTRACT FROM AUTHOR]