Іce cream with berry and vegetable filler
Abstract
The article examines the issue of expanding the assortment of dairy products with a combined composition of raw materials, using the raw resources of wild and cultivated berries, vegetables. Subject. Pumpkin, actinidia, berry-vegetable filling, ice-cream. Purpose. Development of science-based technology for ice cream enriched with filler of vegetable origin. Method. Standard, commonly used and modified methods of research of physico-chemical and organoleptic indicators of plant raw materials were used to fulfill the tasks. Results. Ukraine has significant untapped resource potential, including raw material and industrial bases, for obtaining functional ingredients and improving the composition of food products. Despite the existing developments and intensive research in this field, the very issue of using natural functional ingredients is extremely relevant. Approaches to the production of ice cream with berry-vegetable filling are substantiated. The technology for preparing actinidia berries and pumpkin puree has been developed. According to the results of organoleptic studies, the ratio of the constituent components in the composition of the filler was established. According to the proposed production technology and the researched ratio of constituent components, the berry-vegetable filler has increased antioxidant activity. The antioxidant activity is quite high, which is related to the content of vitamin C in actinidia berries. The expediency of using a berry-vegetable filler in the production of ice cream, which helps to improve the quality of the finished product, has been theoretically substantiated and experimentally confirmed. The recipe and technology of new types of ice cream are proposed, taking into account the technological properties of the added ingredients. Scope of results. The conducted research can serve as a basis for expanding the assortment of ice cream and obtaining high-quality products.
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