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Buttermilk ice cream-New method for buttermilk utilization.
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2020-02-14 , DOI: 10.1002/fsn3.1429 Katarzyna Szkolnicka 1 , Izabela Dmytrów 1 , Anna Mituniewicz-Małek 1
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2020-02-14 , DOI: 10.1002/fsn3.1429 Katarzyna Szkolnicka 1 , Izabela Dmytrów 1 , Anna Mituniewicz-Małek 1
Affiliation
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Buttermilk, the by‐product of butter production, due to good technological features and excellent nutritional and health‐promoting properties finds more and more applications in food industry. Considerable amount of polar lipids causes that buttermilk exhibits emulsifying and stabilizing effect and may be used to improve the product quality. The study aimed to design new kind of ice cream, in which all milk is substituted by buttermilk. Within the study, we compared physicochemical parameters, color, texture, and sensory properties of control milk ice cream (C), ice cream from sweet buttermilk (SB), and ice cream from cultured buttermilk (CB). Ice cream was tested on the production day, and some characteristics were tested also after 14 and 28 days of storage at −18 ± 1°C. The study showed that samples of ice cream from cultured buttermilk had the highest acidity and were the most resistant to melting. The samples did not differ in over‐run value. The use of buttermilk influenced the texture of ice cream and product from sweet buttermilk had the highest stickiness during the storage. The color analysis showed that the highest lightness parameter had ice cream from cultured buttermilk, while samples from sweet buttermilk had the most greenish‐yellow characteristics. All the obtained products had good sensory characteristics, only cultured buttermilk ice cream slightly deteriorated after 28 storage days. Good quality properties cause that buttermilk may be successfully used as substitution of milk in ice‐cream formula and may improve its quality by exhibiting of some emulsifying stabilizing effect.
中文翻译：
酪乳冰淇淋-一种利用酪乳的新方法。
酪乳是黄油生产的副产品，由于其良好的技术特性以及出色的营养和促进健康特性，在食品工业中得到越来越多的应用。大量的极性脂质会导致酪乳显示出乳化和稳定作用，可用于提高产品质量。该研究旨在设计一种新型冰淇淋，其中所有牛奶都被酪乳替代。在这项研究中，我们比较了对照牛奶冰淇淋（C），甜酪乳（SB）和培养酪乳（CB）的理化参数，颜色，质地和感官特性。在生产当天对冰淇淋进行了测试，在-18±1°C下存储14和28天后，还测试了一些特性。研究表明，培养的酪乳中的冰淇淋样品具有最高的酸度，并且最不易融化。样品的超支值没有差异。酪乳的使用影响了冰淇淋的质地，甜酪乳的产品在储存期间具有最高的粘性。颜色分析表明，亮度最高的参数是培养酪乳中的冰淇淋，而甜酪乳中的样品具有最黄绿色的特征。所有获得的产品均具有良好的感官特性，仅培养的酪乳冰淇淋在储存28天后略有变质。优良的品质特性使酪乳可以成功用作冰淇淋配方中的牛奶替代品，并且可以通过表现出某些乳化稳定作用来提高其质量。
更新日期：2020-02-14
中文翻译：
酪乳冰淇淋-一种利用酪乳的新方法。
酪乳是黄油生产的副产品，由于其良好的技术特性以及出色的营养和促进健康特性，在食品工业中得到越来越多的应用。大量的极性脂质会导致酪乳显示出乳化和稳定作用，可用于提高产品质量。该研究旨在设计一种新型冰淇淋，其中所有牛奶都被酪乳替代。在这项研究中，我们比较了对照牛奶冰淇淋（C），甜酪乳（SB）和培养酪乳（CB）的理化参数，颜色，质地和感官特性。在生产当天对冰淇淋进行了测试，在-18±1°C下存储14和28天后，还测试了一些特性。研究表明，培养的酪乳中的冰淇淋样品具有最高的酸度，并且最不易融化。样品的超支值没有差异。酪乳的使用影响了冰淇淋的质地，甜酪乳的产品在储存期间具有最高的粘性。颜色分析表明，亮度最高的参数是培养酪乳中的冰淇淋，而甜酪乳中的样品具有最黄绿色的特征。所有获得的产品均具有良好的感官特性，仅培养的酪乳冰淇淋在储存28天后略有变质。优良的品质特性使酪乳可以成功用作冰淇淋配方中的牛奶替代品，并且可以通过表现出某些乳化稳定作用来提高其质量。
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