Uman National University | today: 12/18/2025
| Author(s) |
N. V. Holembovska, Candidate of Technical Sciences, Associate Professor, Associate Professor at the Department of Technology of Meat, Fish and Seafood Products, National University of Life and Environmental Sciences of Ukraine (Kyiv, Ukraine) T. V. Volkhova, , Candidate at the Department of Technology of Meat, Fish and Seafood Products, National University of Life and Environmental Sciences of Ukraine (Kyiv, Ukraine) |
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| Category | 181 "Food Technology" | ||
| year | issue | ||
| pages | 74-80 | index UDK | 663.674:641.56-056.84 | DOI | 10.32782/2310-0478-2025-2-74-80 (Link) |
| Abstract | The article presents the results of a comprehensive study of vegetarian functional ice cream created on the basis of plant ingredients. The aim of the work was to evaluate the biological value, organoleptic indicators and microstructural structure of the developed samples in order to establish the relationship between the recipe composition, structural characteristics and consumer properties of the product. The experimental samples used rice milk, pumpkin fiber, stevia, coconut oil, cocoa, coffee beans, banana and pistachios. For comparative analysis, samples of the trademarks "Alpro" and "Dalana" were also used. The determination of organoleptic characteristics was carried out on a five-point scale according to ISO 11036:1994, and the microstructure was examined by optical microscopy according to DSTU 4733:2007. The whipping of ice cream, mass fraction of fat (Gerber method) and the size of air bubbles were also evaluated.The results of the study showed that the introduction of plant ingredients has a positive effect on the consumer properties of ice cream. The test samples had an attractive appearance, uniform consistency, pleasant taste and aroma. A higher level of whipping provided a light, snow-like texture. The low mass fraction of fat in the formulations contributes to a reduction in the calorie content of the product. Microscopic examination showed a uniform distribution of air bubbles, which improves the texture and stability of ice cream. The results obtained confirm the effectiveness of using plant ingredients to create high- quality functional ice cream with improved consumer properties and biological value. | ||
| Key words | ice cream, microstructure, organoleptic evaluation, vegetarianism, bioproducts | ||