engleski

Low temperatures effect on the rheological and thermophysical properties of whey based desserts

Whey is very valuable by-product in cheese manufacture and could be used as one of the ingredient in bread, ice cream, sausages, dairy desserts, fruit drinks and other food production. As it contains a significant amount of protetins, minerals, vitamines and lactose, it improves the nutritional value and functitonal as well as rheological properties of food. A great influence on these properties have also various hydrocolloids that are commonly used in ice cream and dairy desserts preparation. In this work the investigations were carried out with dairy desserts prepared by mixing and cooking of whey proteins, sugar, eggs, flour and several types of carboxymethylcellulose. Desserts were frozen quickly as well as slowly. Their thermophysical and rheological properties were determined before freezing and after 90 days of storage at -14 oC and -28 oC. The results obtained have shown that thermophysical as well as rheological properties of investigated food products depend, as on the mass fraction of solid matter, so on its composition. It was mentioned that the kind of hydrocolloid, freezing process and storage conditons of frozen desserts have a significant influence on their thermophysical properties. The viscosity of dessrts storaged at -14 oC was significantly lower than those storaged at -28 oC. The rate of fdreezing had no significant effect on the desserts viscosity during cold storage.

whey; desserts; rheological properties; low temperature

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