Use of dietary fibres as stabilisers for oxygen lactose-free frozen desserts

New types lactose-free frozen desserts on the basis of milk protein and dietary fibres have been developed. The traditional foamable component, dairy whey, was replaced by whey isolate protein and citrus dietary fibres CITRI-FI (FiberstarInc., USA) in comparison to well-known technology of oxygen frozen desserts.The ratio and concentration of whey isolate protein and citrus dietary fibres, properties of natural juices, the influence of these factors on organoleptic properties, consistency, overrun and melting resistance of oxygen lactose-free frozen desserts were studied.It was shown, that whey isolate protein at 3 - 5 % w/w concentrations and citrus dietary fibres CITRI-FI at 0.5 - 1 % w/w concentrations improve complex properties of oxygen lactose-free frozen desserts.Using of citrus dietary fibres allows getting the product with high overrun and stability of foam and improving the taste of desserts.The results of this research could be useful for the production of new types of oxygen lactose-free frozen desserts

Keywords:

Frozen desserts , citrus dietary fibres