ДОСЛІДЖЕННЯ ВИКОРИСТАННЯ ЦУКРОЗАМІННИКІВ У ТЕХНОЛОГІЇ ВИРОБНИЦТВА ПЛОДОВО-ЯГІДНОГО МОРОЗИВА

Abstract

Urgency of research. There is a need of introduction into the human diet of products which allow to reduce risks of a number of diseases associated with metabolic disorders. Target setting. The development of dessert recipes with improved protein-carbohydrate composition is a rather complex but promising task for food technologists. Actual scientific researchers and issues analysis. The prospect of using fat and sugar substitutes in the recipe of frozen desserts, which makes it possible to reduce their glycemic index, is shown in scientific publications. Uninvestigated parts of general matters defining. The simultaneous use of protein and sugar substitutes in the technology of the production of frozen desserts has not been investigated. The research objective. The aim of the article is to study the qualitative properties of the fruit and berry ice cream samples with an improved protein-carbohydrate composition. The statement of basic materials. The evaluation of organoleptic, physicochemical and structural-mechanical parameters of the samples of fruit and berry ice cream made with the addition of protein, skimmed milk and sugar substitutes (fructose, stevia, sucralose and inulin) was carried out. Conclusions. The positive effect of fructose and protein on the quality of frozen desserts has been established. The calculated cost of raw materials does not exceed the based one. The use of other fruit supplements to improve the vitamin and mineral composition of products is proposed.