Technological Aspects of Quine Fruit Use in Ice Cream Technology

Abstract

Topicality. Providing the population with high-quality and varied food is an important task for the country to achieve a high standard of living. A serious trend in the food industry development is the production of health foods that will contribute to the prevention of food-dependent diseases, correction of the body’s defense system and the restoration of impaired functions of organs and systems. Among food products, frozen desserts are very popular, namely ice cream.The purpose of the article is to study the technological parameters of quince puree for use in ice cream technology as a natural structure stabilizer.Research methods: physio-chemical, rheological, organoleptic, experimental-statistical, performed using modern devices and com­puter technologies.The scientific novelty lies in the justification of the use of quince puree in the technology of ice cream and the establishment of patterns of formation and stabiliza­tion of its structure.Main results and conclusions. Technological parameters of processing of pectin-containing raw materials for the technology of milk and fruit ice cream theoretically substantiated and experimentally determined. The pH influence, temperature and duration of heat treatment of quince on the process of accumulation of soluble pectin have been studied. The technology of ice cream with a natural stabilizing component - quince puree has been developed. The quality indicators of the finished product have been determined. The obtained research results will contribute to the expansion of practical solutions in the technology of food dispersed systems with a combined composition of raw materials, including those with a high content of pectin substances in fruits and vegetables. The introduction of milk and fruit ice cream technol­ogy will expand the range of natural frozen desserts; diversify the diet of people suffering from obesity, heart and stomach diseases.