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Rationale for the Сomposition of Сitrus Fibers and Guar Gum for Stabilizing the Structure of Frozen Desserts

https://doi.org/10.36107/spfp.2024.4.529

Abstract

Introduction: Frozen fruit desserts being produced at the ice cream production enterprises are characterized by a not high content of dry solids (29-39%) and the absence of milk base.  This leads to the formation of an excessively dense consistency and organoleptically perceptible ice crystals. The search of the effective stabilizers for improving these parameters is an important technological task for the production of frozen whipped desserts. 

Purpose: The establishment of the influence of citrus fibers on the structure and consistency of frozen whipped fruit desserts being used as monostabilizer and in the composition with guar gum was the aim of the research. 

Methods: The rheological, microstructural and thermostatic research methods were used. Desserts with the traditionally used gelatin stabilizer were used as control. 

Results and discussion: It has been established that the use of citrus fibers as monostabilizer in the same quantity as gelatin (0,5%) does not achieve the necessary level of dynamic viscosity (not less than 125 mPa·s with a shear gradient of 0,83 c-1).  In the sample with fibers and guar gum the value of this indicator was more than 280 mPa·s. Increasing the amount of fibers to the level of 1% did not lead to the noticeable increasing of viscosity but helped to the appearance of an excessively bitter taste. However the samples of desserts with gelatin and citrus fibers did not differ significantly in terms of thermal and shape stability. During freezing the samples with fibers were slightly inferior in dispersion of ice crystals to the control sample but after a short storage (1, 5 months) the size of ice crystals in all samples was 43-47 µm. The dispersion of ice crystals during the pointed period of storage decreased in the samples with fibers to the least degree. The samples with citrus fibers in terms of air phase were inferior the control sample with gelatin – the protein with the foam creating ability. 

Conclusion: The research results have shown that in the production of frozen desserts it is advisable to use citrus fibers in a composition with guar gum in a ratio of 3:2. For further research, it is of interest to substantiate the effective compositions of citrus fibers with other hydrocolloids or proteins.

About the Authors

Polina B. Sitnikova
All-Russian Scientific Research Institute of Refrigeration Industry
Russian Federation


Antonina A. Tvorogova
All-Russian Scientific Research Institute of Refrigeration Industry
Russian Federation


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Sitnikova P.B., Tvorogova A.A. Rationale for the Сomposition of Сitrus Fibers and Guar Gum for Stabilizing the Structure of Frozen Desserts. Storage and Processing of Farm Products. 2024;32(4). (In Russ.) https://doi.org/10.36107/spfp.2024.4.529

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