DOI: https://doi.org/10.4316/fens.2022.012 

116 

 

Journal homepage: http://fens.usv.ro/index.php/FENS 

Journal of Faculty of Food Engineering,  

Ştefan cel Mare University of Suceava, Romania  

Volume XXI, Issue 2 - 2022, pag. 116   -  128 

 

 

FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF OAT BETA-GLUCAN 

IN ACIDOPHILIC-WHEY ICE CREAM 

 

*Artur MYKHALEVYCH, Victoria SAPIGA, Galina POLISCHUK, Tatiana OSMAK 

 
Educational and Research Institute of Food Technologies, National University of Food Technologies, 

01601, 68 Volodymyrska Str., Kyiv, Ukraine, artur0707@ukr.net 

*Corresponding author 
Received 13th May 2022, accepted 25th July 2022 

 
Abstract: The purpose of the work is to study the functional and technological properties of oat    

beta-glucan both individually and as part of acidophilic-whey ice cream. The research methods, that 
were used, are well known and have relevant references in the work. 

At the first stage of the experiment, the functional and technological properties of oat beta-glucan 

from two manufacturers were studied: «AMULYN» (China) and «DANSON» (China). According to 
the results of sensory evaluation, beta-glucan «DANSON» received 8.75 points, and «AMULYN» - 10 

points. It was found that the water holding capacity of beta-glucan «AMULYN» is 15.45 % higher 

than with beta-glucan «DANSON», and fat binding capacity is higher by 8.61 %, which is probably 
due to the different degree of purification of these additives. Therefore, a more effective beta-glucan 

«AMULAN» was chosen for further use in acidophilic-whey low-fat ice cream. 

At the second stage of scientific work the influence of oat beta-glucan «AMULYN» on the quality of 

acidophilic-whey low-fat ice cream was studied. It was found that beta-glucan in the amount of 0.75 % 
increases the indicator of overrun more than twice compared to the control sample without            

beta-glucan. Beta-glucan in a certain amount also significantly improves the organoleptic 

characteristics of ice cream, increases resistance to melting and ensures uniform distribution of the air phase 
throughout the volume of the product, as evidenced by microstructural analysis of its samples. 

A significant effect of beta-glucan on the dynamic viscosity coefficient of ice cream mixes has been 

established. The detected effect allows to reduce the ripening process of ice cream mixtures with beta-
glucan in the amount of 0.75 % by 2 hours, provided that the recommended viscosity of these systems 

is achieved. 

Thus, the expediency of using oat beta-glucan as an effective functional and technological ingredient 

in acidophilic-whey ice cream is scientifically substantiated. 
 

Keywords: β-glucan, fermented ice cream, whey, viscosity, overrun, microstructure. 

 

1. Introduction 

 

In modern human life and activity, it is 

important to increase the biological value 

of functional foods, which play a key role 

in improving overall health and preventing 

a number of diseases. Fermented milk 

products contain all the nutrients of milk, 

and in the presence of natural probiotic 

cultures help strengthen the body's 

resistance [1,2]. 

Recently, scientists are paying more 

attention to studying the properties and 

possibilities of using the acidophilic 

bacillus Lactobacillus acidophilus, in 

particular in the technology of fermented 

dairy products such as beverages, 

including on the base of buttermilk, whey 

and fermented milk ice cream [3-5]. 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XXI, Issue 2 – 2022 

 
Artur MYKHALEVYCH, Victoria SAPIGA, Galina POLISCHUK, Tatiana OSMAK, Functional and technological 
properties of oat beta-glucan in acidophilic-whey ice cream, Food and Environment Safety, Volume XXI, Issue 2 – 2022, 
pag. 116 – 128 

 

 
117 

Fermented ice cream is a product made 

from whey and/or starter on a pure cultures 

of lactic acid bacteria with or without the 

addition of aromatic substances [6]. Its 

production at domestic enterprises in 

Ukraine is extremely limited, and its most 

popular type is yogurt ice cream. 

At the same time, even according to the 

interstate GOST 32929-2014 "Fermented 

ice cream" [7], adopted for use in the post-

soviet countries, including Ukraine, 

fermented ice cream is intended to be 

made on the basis of not only yogurt and 

curd, but also kefir, acidophilin, airan, 

rhazhenka, sour clotted milk, cultured 

cream, cultured baked milk and kumys, 

which is not taken into account by 

domestic producers. In addition, the 

schemes of fermented ice cream 

production described in the Standard 

Technological Instruction [8] are very 

complex. 

Ice cream made by this technology has low 

resistance to melting, overrun and "empty" 

taste, which emphasizes the need to 

improve the technology and composition 

of fermented ice cream, in particular 

acidophilic-whey. 

In order to avoid the above defects in the 

ice cream producers add technological 

ingredients that act as a thickener and 

moisture-binding agent, structure the 

mixture at the stage of ripening and allow 

to obtain ice cream with high resistance to 

melting, overrun and original taste [9-11]. 

Due to their high molecular weight, beta-

glucans are better thickeners than other 

polysaccharides, such as starch, inulin, 

dextrin, xylan, pectin preparations, fiber 

[12,13]. The use of beta-glucans can 

reduce the use of stabilizing substances in 

the prescription composition of ice cream, 

which is consistent with the concept of 

healthy eating [14-16], as well as give low-

fat ice cream creamy taste, as this additive 

mimics fat in low-fat and non-fat products. 

Nevertheless, the number of published 

research results on the use of beta-glucan 

in the production of ice cream, in particular 

low-fat dairy, is limited [17]. The effect of 

polysaccharide content and structure, 

including highly purified beta-glucan 

preparations, on the functional properties 

of low-fat ice cream has never been 

thoroughly studied. 

The aim of the research was to study the 

functional and technological properties of 

oat beta-glucan both individually and as 

part of acidophilic-whey ice cream. 

To achieve this goal, the following tasks 

were set: 

1. To study the functional and 

technological properties of oat beta-glucan 

from different manufacturers and choose 

the most appropriate for further use in 

formulation of acidophilic-whey ice cream. 

2. Investigate the effect of oat beta-glucan 

on the resistance to melting, overrun and 

dispersion of the air phase in      

acidophilic-whey ice cream. 

3. Identify the features of structuring 

mixtures of low-fat ice cream with        

beta-glucan. 

  

2. Matherials and methods 

 

Raw materials for research 

 

Dry demineralized whey with a degree of 

demineralization of 90 % (TM "Dairy 

Alliance", Ukraine), with a mass fraction 

of moisture 3.0 %, protein - 10 %,            

fat - 1.0 %, lactose - 80 % was selected for 

research. 

A single-strain probiotic culture of 

L. Acidophilus (TM "Danisko", Denmark) 

was used as a starter, that intended in the 

production of dairy products and cheeses. 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XXI, Issue 2 – 2022 

 
Artur MYKHALEVYCH, Victoria SAPIGA, Galina POLISCHUK, Tatiana OSMAK, Functional and technological 
properties of oat beta-glucan in acidophilic-whey ice cream, Food and Environment Safety, Volume XXI, Issue 2 – 2022, 
pag. 116 – 128 

 

 
118 

To study the technological parameters of 

beta-glucans in order to compare and select 

the best for further use in the composition 

of acidophilic-whey ice cream were 

selected oat beta-glucan from two 

manufacturers: «AMULYN» (China), 

«DANSON» (China). 

The recipe composition of the studied 

samples of ice cream is due to the 

following requirements: 

- dry matter content should be from 23.79 

to 24.09 %, which is typical for the 

chemical composition of acidophilic-whey 

ice cream with low fat content; 

- mass fraction of fat - 2.0 %, which 

corresponds to its content in low-fat ice cream; 

- mass fraction of dry non-fat residue - 6.79 %, 

which ensures the completeness of the milk 

taste in ice cream with low fat content; 

- mass fraction of sugar - 17.0 %, which 

provides the traditional degree of 

sweetness and maintains the dry matter 

content in ice cream not less than 23.5 %; 

- mass fraction of the stabilizator - from 

0.1 to 0.3 %, which corresponds to its 

recommended content for this type of ice 

cream in accordance with the 

manufacturer's recommendations; 

- mass fraction of oat beta-glucan - from 

0.25 to 1.0 %, which corresponds to the 

research of other scientists [18-20]. 

 

Preparation of samples 

 

The following samples were made: 

1. Control - without beta-glucan, mass 

fraction of stabilizer (guar gum) - 0.4 %. 

2. Sample 1 - parts of beta-glucan - 0.25 %, 

mass fraction of stabilizer (guar gum) - 0.3 %. 

3. Sample 2 - parts of beta-glucan - 0.5 %, 

mass fraction of stabilizer (guar gum) - 0.2 %. 

4. Sample 3 - parts of beta-glucan - 0.75 %, 

mass fraction of stabilizer (guar gum) - 0.1 %. 

5. Sample 4 - parts of beta-glucan - 1.0 %, 

without stabilizer. 

 

Preparation of samples was carried out as 

follows. 

Starter activation. Weighed with an open 

fire scalpel lyophilized starter on the basis 

of Lactobacillus acidophilus at the rate of 

0.5 g per 1 liter of mixture. The weighed 

starter was added to the pre-calculated 

amount of milk that was pasteurized at a 

temperature of 84…88 ℃ for 3…5 min 

and cooled to a fermentation temperature 

of 38…42 ℃. The duration of fermentation 

was 6…8 hours before reaching the acidity of 

not more than 5.0 pH. 

Preparation of the mixture. Dry 

components (demineralized dry whey, 

sugar, stabilizer, beta-glucan) were 

weighed according to recipes on laboratory 

scales to the nearest 0.01 g. The 

components were mixed and distilled 

water was added. After this mixture was 

pasteurized at the temperature of 

84…88 ℃ for 3...5 min and cooled to 

38…42 ℃. Pre-activated starter was 

added. The fermented mixture was 

subjected to ripening for 6…8 years until 

the acidity is not higher than 5.0 pH. 

The fermented mixture was cooled to a 

temperature of 2…6 ℃, kept for at least 2 

hours and freezed in a freezer for making 

ice cream "Frosty ICM-15A" with a power 

of 50 rpm for 45 minutes. 

Storage. Ice cream samples were cooled 

and stored in a freezer "Caravell" A / S 

(Denmark) at a temperature of minus 

21…23 ° C in the continuation of the 

study. Samples of the same chemical 

composition were made at least 3 times. 

 

Research methods 

 

Organoleptic evaluation of beta-glucan. 

The product was mixed and determined the 

color, structure, consistency, the presence 

of dense lumps that do not fall apart when 

lightly tapped and foreign particles. When 

mixing, it was necessary to pay attention to 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XXI, Issue 2 – 2022 

 
Artur MYKHALEVYCH, Victoria SAPIGA, Galina POLISCHUK, Tatiana OSMAK, Functional and technological 
properties of oat beta-glucan in acidophilic-whey ice cream, Food and Environment Safety, Volume XXI, Issue 2 – 2022, 
pag. 116 – 128 

 

 
119 

the presence or absence of product 

compaction and signs of caking. 

To determine the color of beta-glucan 

(particle size up to 1 mm), it was placed in 

a clean dry container at a layer height of at 

least 2 mm and evaluated in high light 

conditions. Odor, taste and aroma were 

analyzed immediately after consistency 

assessment. 

The evaluation was carried out on a scale 

of six people. The maximum value of the 

score for each of the indicators was 5 

points. Based on the results, a histogram 

was constructed. 

The general complex indicator of 

organoleptic evaluation [21] of dry 

ingredients (beta-glucan) can be 

represented as a set of the following 

characteristics: appearance (K1), color 

(K2), taste (K4), odor (K4). 

The overall complex indicator of 

organoleptic evaluation was determined by 

the equation: 

 

 

where K is the overall complex indicator; 

M1, М2, М3, М4 are importance factors of each 

of the groups of indicators K1, К2, К3, К4. 

Fat binding capacity (FBC) of beta-

glucan was determined by centrifugation 

method [22]. 

After receiving the results, the values of 

the FBC, %, were calculated according to 

the formula: 

 

, 

where a is a weight of test tube with test 

material and bound oil, g; 

b is the weight of the test tube with the test 

material, g; 

c is a sample of experimental material, g 

Water holding capacity (WHC) of beta-

glucan was determined by centrifugation 

method [22]. 

WHC, %, was calculated by the formula: 

 

, 

where m is the mass of the sample, g; 

m1 is the mass of the test tube with the dry 

sample, g; 

m2 is mass of test tube with wet sample, g. 

Studies of fat binding capacity and water 

holding capacity were conducted on the 

basis of Milk and Dairy Technology 

Department of the National University of 

Food Technologies using a laboratory 

centrifuge «Orbit» (CLU-1) at a speed of 1370 rpm.  

To determine the coefficient of dynamic 

viscosity [23], a Hepler viscometer with a 

set of 6 glass and metal beads of different 

diameters was used. 

The calculation of the coefficient of 

dynamic viscosity of the mixture µ 

(MPa·s) was performed by the formula: 

 

, 

 

where k is the constant of the ball, 

MPa*cm3/g; 

ρ1 and ρ2 are respectively, the density of the 

materials of the ball and the mixture, g/cm3; 

t is the duration of the ball between the 

ring marks, s. 

Resistance to melting was determined by a 

modified method [24], according to which 

the time of appearance of the first drop of 

"melt" and the time of leakage from the sample 

of ice cream 10 cm³ "melt" were recorded. 

The size of air bubbles was determined by 

the method of VNIHI (All-Russian 

Research Institute of Refrigeration 

Industry) [25], according to which an ice 

cream sample was applied to the calibrated 

grid of Goryaev's chamber, covered with a 

cover glass and immediately microscopied 

at 160 times magnification. 

Overrun (S), %, of ice cream was 

determined by weight method [26]. 

Organoleptic evaluation of ice cream was 

performed by tasting by a commission of 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XXI, Issue 2 – 2022 

 
Artur MYKHALEVYCH, Victoria SAPIGA, Galina POLISCHUK, Tatiana OSMAK, Functional and technological 
properties of oat beta-glucan in acidophilic-whey ice cream, Food and Environment Safety, Volume XXI, Issue 2 – 2022, 
pag. 116 – 128 

 

 
120 

10 people with an assessment of 

compliance with the requirements of 

DSTU 4733: 2007 (State Standard of 

Ukraine) [27], as well as a 10-point scale, 

according to which the maximum number 

of points for taste and smell is 6, for consistency 

is 3, for color and appearance is 1. 

Statistical processing after laboratory 

experiment was performed using Microsoft 

Excel. Graphical representation of the 

numerical data of the experiment was 

performed using the program Mathcad 15. 

To ensure the accuracy of the experimental 

results, experiments were performed three 

to five times under the same conditions.

 

3. Results and discussion 

 

Investigation of functional and 

technological properties of oat           

beta-glucan 

 

At the first stage of the research, a 

comparative analysis of oat beta-glucan 

indicators of two manufacturers, whose  

products are presented on the ukrainian 

market of food additives, was conducted. 

Beta-glucan «DANSON» (China) and 

«AMULYN» (China) were selected for the 

study. Organoleptic evaluation of these 

additives is given below (Table 1).

Table 1. 

Organoleptic evaluation of beta-glucan 

 

Indicator Sample 1  (DANSON) Sample 2 (AMULYN) 

Appearance and 

color 

The surface is homogeneous, smooth and clean. 

The color is white with a cream tinge, uniform 

throughout the mass. 

The surface is homogeneous, smooth and 

clean. The color is cream, uniform 

throughout the mass. 

Taste, smell and 

aroma 

No foreign odors, but there is a taste of oatmeal. Clean, without foreign tastes and odors. 

Structure and 

consistency 

Homogeneous, without mechanical inclusions, 

with single lumps. 

Homogeneous, without lumps and 

mechanical inclusions. 

 

Based on the results of organoleptic 

evaluation of beta-glucan from two 

manufacturers, a histogram was 

constructed, which is presented in 

Figure 1.

 
 

Fig.1 - Histogram of organoleptic evaluation of beta-glucan 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XXI, Issue 2 – 2022 

 
Artur MYKHALEVYCH, Victoria SAPIGA, Galina POLISCHUK, Tatiana OSMAK, Functional and technological 
properties of oat beta-glucan in acidophilic-whey ice cream, Food and Environment Safety, Volume XXI, Issue 2 – 2022, 
pag. 116 – 128 

 

 
121 

 

Based on the results of organoleptic 

evaluation, the overall complex indicator 

of organoleptic evaluation of beta-glucan 

of two manufacturers was calculated. The 

results are shown below (Table 2). 

 
Table 2. 

Overall complex indicator of organoleptic evaluation of beta-glucan 

 

Indicator Coefficient of 
importance 

Sample №  

1  (DANSON) 2 (AMULYN) 

Appearance 1,0 4 5 

Smell 0,25 1,25 1,25 

Taste 0,25 1 1,25 

Color 0,5 2,5 2,5 

Overall complex indicator (K) 2,0 8,75 10 

 

According to the results of the calculation 

of the overall complex indicator of beta-

glucan (sample № 1) received 8.75 points, 

and sample № 2 - 10 points. The difference 

in estimates may indicate a higher degree 

of purification of beta-glucan «AMULYN» 

(no oatmeal taste), as well as possible non-

compliance with the technological process  

 

of production beta-glucan «DANSON» 

(the presence of single lumps). 

The next step was to investigate the FBC 

and WHC of beta-glucan in order to 

determine the most effective additive for 

its further use in the composition of 

acidophilic-whey ice cream. The results 

obtained are shown below (Table 3) 

Table 3. 

The results of the study of fat binding capacity and water holding capacity of beta-glucan, %  

Indicator Sample №  

1  (DANSON) 2 (AMULYN) 

WHC 76.4±1,8 88.2±2,1 

FBC 32.04±0,8 34.8±0,7 

(Р ≥ 95 %, n = 3) 

 

In accordance with those specified in table 3 

data, it is noticeable that the WHC for 

sample № 2 is higher than in sample № 1, 

by 15.45 %, and FBC - by 8.61 %. The 

higher WHC and FBC of «AMULYN» beta-

glucan compared to «DANSON» beta-

glucan is probably due to the higher degree 

of purification of the first additive according 

to the manufacturer's specification, which 

requires further study. The obtained data are 

correlated with the indicators of other 

researchers who studied oat beta-glucan 

both individually and as part of food 

products [28,29]. 

According to the results of the study of 

functional and technological properties of 

beta-glucan of two manufacturers, beta-

glucan «AMULYN» was chosen as more 

technologically effective for further use in 

the composition of acidophilic-whey ice 

cream. 

 

Investigation of the effect of oat           

beta-glucan on the quality of      

acidophilic-whey ice cream 

 

To conduct the study, experimental samples 

of ice cream were made and their 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XXI, Issue 2 – 2022 

 
Artur MYKHALEVYCH, Victoria SAPIGA, Galina POLISCHUK, Tatiana OSMAK, Functional and technological 
properties of oat beta-glucan in acidophilic-whey ice cream, Food and Environment Safety, Volume XXI, Issue 2 – 2022, 
pag. 116 – 128 

 

 
122 

physicochemical and organoleptic 

characteristics were studied. 

Indicators of overrun and resistance to 

melting of ice cream are shown in Figure 2.

 

 
 

Fig. 2 - Overrun and resistance to melting of ice cream with beta-glucan and without (control) 

 

The overrun of the control sample is 

21.6 %, the addition of beta-glucan in the 

amount of 0.25 % (sample № 1) leads to an 

increase in overrun by 18.1 %, and a dose 

of 0.5 % of beta-glucan (sample № 2) - at 

57.7 %. 

With a beta-glucan content of 0.75 % 

(sample № 3), the overrun increases by 

217.6 %. However, a further increase in 

the dose of beta-glucan to 1.0 % (sample 

4) has a negligible effect on the overrun of 

the ice cream and leads to a compaction of 

the mass, which impairs the organoleptic 

characteristics of the product. 

It should be noted that the mass fraction of 

stabilizer (guar gum) in the composition of 

ice cream is gradually reduced from 0.4 % 

for control to 0.1 % for sample № 3, and in 

sample № 4 it is absent. At the same time, 

the revealed properties of beta-glucan 

allow to significantly reduce the use of 

stabilizing substances in ice cream and 

achieve a high technological effect. 

Resistance to melting during the 

accumulation time of 10 cm3 of "melt" also 

increases steadily from 47.3 min (control) 

to 72.1 min (sample № 4). This confirms 

the technological possibility with the help 

of beta-glucan to purposefully influence 

the indicators of overrun and resistance to 

melting of ice cream. 

The next step was to study the 

microstructure of ice cream samples for a 

more detailed study and explanation of the 

effect of oat beta-glucan on overrun and 

resistance to melting. The microstructure 

of the samples is shown in Figure 3.

 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XXI, Issue 2 – 2022 

 
Artur MYKHALEVYCH, Victoria SAPIGA, Galina POLISCHUK, Tatiana OSMAK, Functional and technological 
properties of oat beta-glucan in acidophilic-whey ice cream, Food and Environment Safety, Volume XXI, Issue 2 – 2022, 
pag. 116 – 128 

 

 
123 

  
Control 1 

  
2 3 

 

 

 

4 
Fig. 3 - Microstructure of ice cream 

 

As can be seen in Fig. 3, the content of 

beta-glucan at the level of 0.75 % provides 

the most uniform distribution of the air 

phase inside the ice cream, which has a 

positive effect on its consistency. The 

phenomenon of "cluster formation" from 

air bubbles due to their aggregation was 

also observed, which can be explained by 

the specific interaction between beta-glucan 

macromolecules in aqueous medium [30], 

which should be further studied. 

The addition of beta-glucan in the amount 

of 0.25…0.5 % does not ensure uniform 

distribution of the air phase in full, 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XXI, Issue 2 – 2022 

 
Artur MYKHALEVYCH, Victoria SAPIGA, Galina POLISCHUK, Tatiana OSMAK, Functional and technological 
properties of oat beta-glucan in acidophilic-whey ice cream, Food and Environment Safety, Volume XXI, Issue 2 – 2022, 
pag. 116 – 128 

 

 
124 

sometimes large air bubbles are observed. 

At the same time, increasing the dosage to 

1.0 % leads to an excessive increase in the 

viscosity of the ice cream mixture and, as a 

result, complicates its saturation with air 

during freezing. As can be seen in Fig. 3 

(sample № 4), in some places there are 

gaps at the junction of air bubbles, which 

further adversely affects the consistency of 

the product. 

In order to study the taste properties of 

experimental samples of acidophilic whey 

ice cream with beta-glucan and without it, 

an organoleptic evaluation was performed. 

The results of organoleptic evaluation of 

ice cream are shown in Table 4. 

Table 4. 

Organoleptic evaluation of acidophilic whey ice cream with beta-glucan and without (control) 

 

Indicato

r 

Sample № 

Control 1 2 3 4 

Color 
Light yellow, Yellow, Saturated yellow, 

uniform throughout the mass 

Taste 
and 

smell 

Too sweet taste with a slight 
sourness, with noticeable ice 

crystals 

Sweet taste 
with a 

slight 

sourness 

Moderately 

sweet taste 
with a 

slight 

sourness 

Moderately sweet 
taste with a slight 

sourness and 

extraneous aftertaste 

without foreign odors 

Consist

ence 

Homogeneou

s mass with 

ice crystals, 

that melts 

quickly 

Homogene

ous mass 

with single 

ice crystals 

that melt 

quickly 

Homogene

ous, 

whipped 

mass 

Нomogene

ous, 

creamy 

mass 

Too dense mass 

 

Quantitative assessment of organoleptic 

characteristics of ice cream was expressed 

on a 10-point scale and is presented in 

Figure 4. 

 

 
 

Fig. 4 - Organoleptic evaluation of ice cream on a scale 

 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XXI, Issue 2 – 2022 

 
Artur MYKHALEVYCH, Victoria SAPIGA, Galina POLISCHUK, Tatiana OSMAK, Functional and technological 
properties of oat beta-glucan in acidophilic-whey ice cream, Food and Environment Safety, Volume XXI, Issue 2 – 2022, 
pag. 116 – 128 

 

 
125 

 

From the above data of organoleptic 

evaluation, it can be concluded that the 

dose of beta-glucan at 0.75 % provides the 

optimal combination of physicochemical 

and organoleptic parameters of 

acidophilic-whey ice cream, which allows 

to obtain a product with excellent 

consumer properties. 

 

Investigation of the features of 

structuring mixtures of low-fat ice 

cream with beta-glucan 

 

At the last stage of scientific research, the 

effect of oat beta-glucan on the structuring 

of ice cream mixes was studied. The 

control mixture and the mixture with the 

addition of beta-glucan in the amount of 

0.75 %, which was selected as the most 

technologically feasible according to the 

results of the previous stage of the 

experiment. 

Since the recommended values of the 

dynamic viscosity coefficient of milk ice 

cream mixtures are not less than 

140 MPa*s [23], this minimum allowable 

value was chosen as a criterion of 

efficiency when studying the process of 

structuring mixtures with beta-glucan. 

To establish rational modes of maturation 

of mixtures of the developed type of ice 

cream, the values of effective viscosity 

were measured at variable parameters: at 

temperatures in the range of 0…8 ⁰С in 

steps of 2 ⁰С; the duration of ripening was 

varied in the range from 0 to 10 hours in 

steps of 2 hours. 

The dependence of the dynamic viscosity 

of the control and test ice cream mixes on 

the temperature and duration of ripening is 

illustrated in Figure 5.

 

  
а b 

 
Fig. 5 - Dynamic viscosity of ice cream mixes under variable ripening modes: a - control mix, b - mix of 

new type of ice cream (P ≥ 95%, n = 3). 

 

According to fig. 5, rational modes of 

ripening of acidophilic-whey ice cream 

mixtures were established. 

Thus, the achievement of the minimum 

required value of the dynamic viscosity at 

0 ºC for control was observed after 2 h, 

and the mixture of acidophilic-whey ice 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XXI, Issue 2 – 2022 

 
Artur MYKHALEVYCH, Victoria SAPIGA, Galina POLISCHUK, Tatiana OSMAK, Functional and technological 
properties of oat beta-glucan in acidophilic-whey ice cream, Food and Environment Safety, Volume XXI, Issue 2 – 2022, 
pag. 116 – 128 

 

 
126 

cream with oat beta-glucan was already 

structured without aging, immediately after 

cooling. In the case of compliance with the 

recommended temperature from 2 to 6 ⁰C, 

the duration of exposure to the control 

mixture of ice cream should be at least 4 

hours, and for the mixture of a new type of 

ice cream - at least 2 hours. 

It is proved that it is possible to reduce the 

duration of ripening of ice cream of the 

developed composition by 2 hours, 

compared to the control sample of the 

classic composition, which will be taken 

into account in the technological scheme of 

its production. 

For both samples, the ripening temperature 

of 8 ºC does not allow to reach the 

recommended value of the dynamic 

viscosity of ice cream mixes. 

 

4. Conclusion 

 

For use in acidophilic whey low-fat ice cream, 

technologically effective oat beta-glucan of the 

trademark «AMULAN» was chosen. 

Beta-glucan «AMULYN» in the amount of 

0.75 % increases the overrun of ice cream 

more than twice compared to the control 

sample without beta-glucan, as well as 

improves organoleptic performance, 

increases resistance to melting and ensures 

uniform distribution of the air phase in the 

finished product. 

Beta-glucan in the amount of 0.75 % 

significantly affects the coefficient of 

dynamic viscosity of ice cream mixes, 

which allows to reduce by 2 hours the 

ripening of such mixes with beta-glucan. 

The prospect of further research is to 

determine the foaming properties of oat beta-

glucan in order to explain the effect of 

"cluster formation" in the air phase of ice 

cream, which was detected during 

microscopy. 

 

 

 

5. Acknowledgments  

 

The work was performed at the National 

University of Food Technologies within 

the state research «Implementation of 

resource-saving methods of modification 

of functional and technological 

characteristics of whey in the technology 

of food products» (state registration 

number: № 0120U100868) and «Scientific 

substantiation of resource-efficient food 

technologies, enriched with polyfunctional 

ingredients» (state registration number: № 

0120U102556). 

 

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