Tag Archives: ice cream

1662–1672 T. Evstigneeva, N. Iakovchenko, N. Kuzmicheva and N. Skvortsova
Applying beetroot as food ingredient in ice-cream production
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Applying beetroot as food ingredient in ice-cream production

T. Evstigneeva*, N. Iakovchenko, N. Kuzmicheva and N. Skvortsova

ITMO University, Faculty of Food Biotechnologies and Engineering, Lomonosova street 9, RU191002 Saint Petersburg, Russia
*Correspondence: romihka@mail.ru

Abstract:

The development of new food products with functional ingredients of plant origin is highly promising and relevant direction in food industry. Assortment of products, including ice cream is constantly expanding due to the introduction of various plant ingredients into its composition, enriching the product with health beneficial nutrients. In this study, beetroot (Beta vulgaris) was selected as a plant component for ice cream production. The roots of common beets contain many useful inorganic and organic substances, such as carbohydrates, proteins, organic acids, mineral salts, betalaines, vitamins, folic acid and betaine. The influence of different thermal treatment techniques of beetroots on the content of dry substances and organoleptic properties of beetroot puree have been compared and analyzed. The heat exposure technique recommended for beetroots is microwave processing for 9 minutes at a power of 800 watts. This method of heat treatment ensures the culinary readiness of vegetable raw materials while preserving dry substances in it, including betanine. The effect of the beetroot puree dose on the formation of the ice cream quality was studied. The recommended dose of the beetroot puree was established as 20%.

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403-408 T. Klesment , J. Stekolštšikova and K. Laos
The Influence of Hydrocolloids on Storage Quality of 10% Dairy Fat Ice Cream
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The Influence of Hydrocolloids on Storage Quality of 10% Dairy Fat Ice Cream

T. Klesment¹ ², J. Stekolštšikova¹ and K. Laos¹ ²

¹Competence Center of Food and Fermentation Technology, Akadeemia tee 15B, 12618, Tallinn, Estonia; e-mail: tiina.klesment@gmail.com, jelena.lillo@gmail.com
²Tallinn University of Technology, Ehitajate tee 5, 80035, Tallinn, Estonia; e-mail: katrin@tftak.eu

Abstract:

In the present study, texture and flavour attributes were used to evaluate hydrocolloids (guar gum, carrageenan, xanthan gum and locust bean gum) and their blends on the crystallization of ice cream during a 13 month storage period. Only certain stabilizers retard ice crystal growth. Guar gum and xanthan gum blends attained the better stabilizing effect, improving textural and taste quality.  Locust bean gum and carrageenan blends remarkably deteriorated ice cream shelf life.

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