Influence of the Gelatin Amount on the Indicators of a Defrosted Fermented Milk Dessert Texture

Cover Page


Cite item

Full Text

Open Access Open Access
Restricted Access Access granted
Restricted Access Subscription or Fee Access

Abstract

BACKGROUND: The expansion of the range and improvement of the quality are urgent tasks in the ice cream industry. Fermented milk desserts consumed defrosted and combining the properties of ice cream and fermented products can be considered new products. The selection of stabilizer–gelling agents and determination of their mass fraction are important stages in the development of the fermented milk dessert technology. Among them, gelatin is the most effective and convenient.

AIM: The object of this study is to examine the effect of the gelatin amount on the structure and texture of defrosted fermented milk desserts.

MATERIALS AND METHODS: Samples of desserts with a mass fraction of gelatin from 1,3 to 1,9% are the objects of this study. Rheological research methods for estimating the dynamic viscosity and indicators of consistency were used. The dispersion of the air phase of frozen samples and after storing at the temperature of 4±2°С for 4 hours has been estimated.

RESULTS: The dispersion of the air phase and texture characteristics, such as hardness, adhesiveness, adhesive force, apparent modulus, and recoverable deformation, were examined during the research. The research results show that increasing the gelatin amount did not influence the viscosity but decreased the overrun. Increasing the gelatin amount did not influence the average size of air bubbles after 4 h of storage. The influence of the gelatin amount on the texture indicators of the defrosted dessert was estimated. Adhesiveness and adhesive force with the increase in the gelatin amount by 0.3% were reduced by 16% and 9–12%, respectively. The obtained results have practical importance in the production and sale of defrosted fermented milk desserts.

Full Text

Restricted Access

About the authors

Igor A. Gurskiy

All-Russian Scientific Research Institute of Refrigeration Industry – branch of V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences

Author for correspondence.
Email: iixrug@yandex.ru
ORCID iD: 0000-0002-8177-3472
SPIN-code: 2284-7838

graduate student

Russian Federation, Moscow

Antonina A. Tvorogova

All-Russian Scientific Research Institute of Refrigeration Industry – branch of V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences

Email: antvorogova@yandex.ru
ORCID iD: 0000-0001-7293-9162
SPIN-code: 5653-9143

Dr. Sci. (Tech.)

Russian Federation, Moscow

References

  1. Warren MM, Hartel RW. Effects of emulsifier, overrun and dasher speed on ice cream microstructure and melting properties. Journal of Food Science. 2018;83:639-647. doi: https://doi.org/10.1111/1750-3841.13983
  2. Goff HD, Hartel RW. Ice Cream. Boston: Springer; 2013. doi: http://dx.doi.org/10.1007/978-1-4614-6096-1
  3. Banerjee S, Bhattacharya S. Food Gels: Gelling Process and New Applications. Critical Reviews in Food Science and Nutrition. 2012;52:334-346. doi: https://doi.org/10.1080/10408398.2010.500234
  4. Saha D, Bhattacharya S. Hydrocolloids as thickening and gelling agents in food: a critical review. Journal of food science and technology. 2010;47(6):587–597. doi: https://doi.org/10.1007/s13197-010-0162-6
  5. Ahmed J. Rheological Properties of Gelatin and Advances in Measurement. In: Ahmed J, Ptaszek P, Basu S, editors. Advances in food rheology and its applications. UK: Woodhead Publishing; 2017. P:209–241. doi: https://doi.org/10.1016/B978-0-08-100431-9.00015-2
  6. Mulyani S, Setyabudi FM, Pranoto Y, et al. Physicochemical Properties of Gelatin Extracted from Buffalo Hide Pretreated with Different Acids. Korean Journal for Food Science of Animal Resources. 2017;37:708–715. doi: https://doi.org/10.5851/kosfa.2017.37.5.708
  7. El-Zeini Hoda M, Moneir El-Abd M, Mostafa AZ, et al. Effect of Incorporating Whey Protein Concentrate on Chemical, Rheological and Textural Properties of Ice Cream. Journal of Food Processing and Technology. 2016;7:546. doi: https://doi.org/10.4172/2157-7110.1000546
  8. Gurskiy IA. Effect of fermented base amount on dispersion of air phase of thawed desserts. Food systems. 2021;4(3S):67–70. (In Russ). doi: http://dx.doi.org/10.21323/2618-9771-2021-4-3S-67-70
  9. Wang R, Hartel RW. Understanding stickiness in sugar-rich food systems: A review of mechanisms, analyses, and solutions of adhesion. Comprehensive Reviews In Food Science And Food Safety. 2021;20(6):5901–5937. doi: https://doi.org/10.1111/1541-4337.12833

Supplementary files

Supplementary Files
Action
1. Fig. 1. Micrographs of the air phase of dessert samples during keeping: A – 0 h, B – 4 h, C – 24 h.

Download (797KB)
2. Fig. 2. Organoleptic characteristics of the dessert samples.

Download (231KB)

Copyright (c) 2023 Eco-Vector

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

This website uses cookies

You consent to our cookies if you continue to use our website.

About Cookies