Mykhalevych A. Development of technology of acidophilic-whey lowlactose ice cream

Українська версія

Thesis for the degree of Doctor of Philosophy (PhD)

State registration number

0825U001109

Applicant for

Specialization

  • 181 - Харчові технології

Specialized Academic Board

PhD 8308

National university of food technologies

Essay

Mikhalevych A. P. Development of technology of acidophilus whey low-lactose ice cream. Qualification scientific work in the form of a manuscript. Dissertation for the degree of Doctor of Philosophy in speciality 181 ‘Food Technologies’ - National University of Food Technologies of the Ministry of Education and Science of Ukraine, Kyiv, 2025. The dissertation is devoted to the development of acidophilus whey low-calcium ice cream technology based on liquid hydrolysed demineralised whey concentrate with natural functional and technological ingredients. The peculiarities of the process of lactose hydrolysis in liquid concentrates of demineralised whey were investigated. It was found that the use of the enzyme preparation GODO-YNL2 for liquid whey concentrates does not allow to achieve a degree of lactose hydrolysis higher than 75-77% within 10 hours. The simultaneous use of the enzyme GODO-YNL2 and the fermentation preparation ‘L. Acidophilus LYO 50 DCU-S’ for 6 hours ensures the conversion of more than 95% of lactose for concentrates with a mass fraction of solids of 10-30% and more than 90% for a 40% concentrate. The rational duration of lactose hydrolysis in demineralised whey concentrates with the combination of preparations is 6 hours for 10% and 20% concentrates and 8 hours for 30% and 40% concentrates, which ensures lactose hydrolysis at the level of 96.8-100%. The degree of replacement of sugar in ice cream with the dry matter of liquid whey concentrate has been optimised to 40%. The reduction in the need for sugar in ice cream with non-hydrolysed whey concentrate in terms of its total content can reach 29%, and with hydrolysed whey concentrate - up to 42%. Whey protein isolate and concentrate have the highest foaming ability in ice cream samples with a whey base composition enriched with protein isolates and concentrates. At its content of 3-5% in the composition of mixtures based on hydrolysed concentrate, the foaming point was 221.5-246.7%, and the foam resistance was 59.3-61.9 min. Whey protein isolate significantly affects the colour characteristics of ice cream. During storage, the degree of green and yellow colouration increases for all samples. A significant effect of β-glucans on the rheological and physicochemical characteristics of whey ice cream was found. β-glucan from oats (0.25-0.5%) has the greatest effect on reducing the cryoscopic temperature and increasing the whipping and melting resistance. β-Glucan from yeast (0.25-0.5%) leads to an increase in the freezing point of the aqueous phase of the product, accompanied by a decrease in melting resistance after one week of storage compared to the Cremodan SI 320 stabilisation system. The study of the process of free water recrystallisation in ice cream samples showed that β-glucans have a significant effect on the structural properties of the model systems. The commercial stabilisation system Cremodan SI 320 maintains the size of ice crystals at 20.50±0.77 µm for one week, while the control sample without stabilisers had a crystal diameter of 25.01±1.06 µm. β-glucan from oats (0.25-0.5%) showed a tendency to increase ice crystals during storage of ice cream up to one month from 16.31±0.15 µm to 20.01±0.72 µm. In the sample containing 0.25% yeast β-glucan, the formation of the smallest ice crystals was recorded (8.49±0.37 µm on the first day) and further minimal growth to 9.52±0.16 µm after one month. The formulation composition of acidophilus whey ice cream based on hydrolysed whey concentrate with a mass fraction of dry matter of 40% in combination with soy protein isolate, β-glucans of various origins and flavouring fillers was substantiated. The duration of maturation of ice cream mixtures was clarified and it was found that this stage can be eliminated due to satisfactory structuring of the mixtures after cooling, which does not reduce the quality of the finished product. The biological value of acidophilus whey low-calcium ice cream was investigated and found to increase from 70.47% to 80.29% in the production of ice cream based on hydrolysed whey concentrate. Further introduction of 3% whey protein isolate increases the biological value to 82.66%. The social impact of the new technology of acidophilus whey low-lactose ice cream is to produce a product that meets the requirements of people with lactose intolerance, as well as to expand the existing range of ice cream and frozen desserts by producing a product with increased nutritional value, in particular due to its higher protein content.

Research papers

Osmak, T., Mleko, S., Bass, O., Mykhalevych, A., & Kuzmyk, U. (2021). Enzymatic hydrolysis of lactose in concentrates of reconstituted demineralized whey, intended for ice cream production. Ukrainian Food Journal, 10(2), 277-288.

Mykhalevych, A., Polishchuk, G., Nassar, K., Osmak, T., & Buniowska-Olejnik, M. (2022). β-Glucan as a Techno-Functional Ingredient in Dairy and Milk-Based Products-A Review. Molecules, 27(19), 6313.

Shevchenko, O., Mykhalevych, A., Polischuk, G., Buniowska-Olejnik, M., Bass, O., & Bandura, U. (2022). Technological functions of hydrolyzed whey concentrate in ice cream. Ukrainian Food Journal, 11(4), 498-517.

Mykhalevych, A., Polishchuk, G., Buniowska-Olejnik, M., Tomczyńska-Mleko, M., & Mleko, S. (2022). Functional and technological properties of protein ingredients in whey ice cream. Ukrainian Journal of Food Science, 10(2), 125-135.

Михалевич, А. П., Поліщук, Г. Є., Осьмак, Т. Г., & Сапіга, В. Я. (2022). Комплексна органолептична оцінка морозива з β-глюканом вівса. Харчова промисловість, 31-32, 15-26.

Михалевич, А. П., Поліщук, Г. Є., Осьмак, Т. Г., & Кузьмик, У. Г. (2022). Визначення оптимальних параметрів процесу визрівання сумішей нежирного кисломолочного морозива з в-глюканом вівса. Наукові праці НУХТ, 28(5), 63-73.

Михалевич, А. П., Бреус Н. М., Поліщук, Г. Є., & Басс, О. О. (2023). Дослідження впливу концентратів демінералізованої сироватки на показники якості морозива. Наукові Праці НУХТ, 29(2), 113-123.

Михалевич, А. П., Поліщук, Г. Є., Бандура, У. Г., & Осьмак, Т. Г. (2024). Вплив білків на реологічні характеристики сумішей морозива на основі рідких концентратів сироватки. Наукові праці НУХТ, 30(1), 123-135.

Mykhalevych, A., Buniowska-Olejnik, M., Polishchuk, G., Puchalski, C., Kamińska-Dwórznicka, A., & Berthold-Pluta, A. (2024). The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized Whey. Foods, 13(1), 170.

Tomczyńska-Mleko, M., Mykhalevych, A., Sapiga, V., Polishchuk, G., Terpiłowski, K., Mleko, S., Sołowiej, B.G., & Pérez-Huertas, S. (2024). Influence of Plant-Based Structuring Ingredients on Physicochemical Properties of Whey Ice Creams. Appl. Sci., 14(6), 2465.

Mykhalevych, A., Moiseeva, L., Polishchuk, G., Bandura, U., & Buniowska-Olejnik, M. (2024). Comparative analysis of functional and technological properties of β-glucans from oats and yeast in whey ice cream. Ukrainian Food Journal, 13(3), 507-519.

Mykhalevych, A., Moiseyeva, L., Polishchuk, G., & Bandura, U. (2024). Determining patterns of lactose hydrolysis in liquid concentrates of demineralized whey. Eastern-European Journal of Enterprise Technologies, 6(11(132), 24-32.

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