Effect of natural ingredients on the structuralmechanical and physicochemical properties of ice cream mixes

Introduction. The purpose of the work was to study the functional and technological properties of natural ingredients in lowcalorie ice cream as potential structure stabilizers and fat substitutes. Materials and methods. Ice cream mixes with ss-glucans from oats and yeast, with fermented and non-fermented pectin-containing beet puree were studied. The viscosity of the mixes was measured on an ultrasonic viscometer Unipan type 505, viscoelastic properties on a Kinexus lab+ device, surface tension on a KSV Sigma 700 tensiometer, water activity on an AWMD-10 device. Results and discussion. According to the results of the research, it was established that oat ss-glucan shows greater technological activity in the composition of ice cream mixes with a low fat content (2%), compared to ss-glucan from yeast, including the combination with soluble pectin of vegetable puree. Fermented beet puree, which contains at least 1.0% soluble pectin, has the greatest impact on the structural and mechanical characteristics of low- fat ice cream mixes in all its combinations with other structuring ingredients. Ice cream mixes with oat ss-glucan and vegetable puree at lower frequencies of measurement of viscoelastic properties show high elasticity, but after exceeding a certain frequency value, the structure is destroyed and the mixes show greater viscosity than elasticity, which will allow more intense saturation of the mixes with air under freezing. A correlation between viscosity, water activity and surface tension of low-fat ice cream mixes was revealed, which is explained by intermolecular interaction between macromolecules of hydrocolloids and active binding of free water by a complex of low- and high-molecular compounds. An alternative substitute for the Vianoks C45 stabilization system (mono- and diglycerides of fatty acids + polysaccharides) in the amount of 0.5% in low-fat ice cream is a complex of natural ingredients - oat ss-glucan and fermented beetroot puree in amounts of 0.5 and 15%, respectively. Conclusions. ss-glucan from oat and fermented vegetable puree reveal synergism between ss-glucan macromolecules and vegetable pectin to form complex three-dimensional structures in low- fat ice cream mixes that significantly improve the viscoelastic characteristics, surface tension, and water activity of the obtained ice cream mixes.