The Effects of Exopolysaccharides Produced in Whey on Some Properties of Ice Cream

Abstract

In this study, the effects of exopolysaccharides (EPS) produced in whey as stabilizers on some properties of ice cream were investigated. EPS production in whey was carried out using two different yogurt culture combinations containing different strains. There was no significant difference statistically between the concentrations of crude EPS solutions obtained (P> 0.05). Viscosity of crude EPS1 sample which obtained using commercial starter culture had a significantly high value when compared with crude EPS2 obtained from a commercial yoghurt (P<0.01). There was no a significant difference between the concentrations and viscosity of concentrated two EPS solutions (P<0.05), whereas as the measurement temperature increased, it was seen that viscosity decreased more in the sample of EPS1. The viscosities of stabilizers prepared at standard concentration (0.3%) were from highest to low carboxymethyl cellulose (CMC), xanthan gum (Xs), EPS1 and EPS2. Ice cream mixtures produced by using only EPS had low viscosity, however on the point of combination with commercial stabilizers, viscosity of mixtures increased to higher value. In general, the mixes containing the EPS2 spent longer in the freezer until it turned into a soft ice cream form. Ratio of dry matter, protein, acidity and fat of ice cream samples were not significantly affected from the factors of the experiment (P>0.05). It was determined that ratio of ash was higher in the EPS solution containing samples, (P<0.05), and some differences were found among pH values (P<0.05). In general, melting time was longer in the ice cream sample produced with usage of EPS1 than the others. Overrun level of EPS2 sample was higher than the other samples. No serum separation was observed in any samples, except EPS1. © 2020, Centenary University. All rights reserved.