Quality Evaluation Research of Low-Calorie Milk Ice Cream

نویسندگان

چکیده

A modern approach to nutrition requires the creation and further development of new types ice cream that are more beneficial for health in comparison with traditional ones. The solution this issue lies low-calorie cream. It gets its distinctive properties features due reduction fat sugar content along mixing various functional components. aim research was study effects milk processing products plant ingredients on quality organoleptic, physical, chemical microbiological indicators were examined. established according taste profiles, experimental samples had good smell color absence extraneous odors. According indicators, met requirements State Standard Ukraine (DSTU) 4733:2007.Studies microstructure have shown there is a tendency increase dispersion air phase samples. proven components possess moisture-binding amount reduced by third comparing composition precisely utilization which protein vegetable substantiated, parameters studied. expediency usage recipes has been proven. Key words: cream, quality, organoleptic physical microstructure, whey products.

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ژورنال

عنوان ژورنال: Tehnologìâ virobnictva ì pererobki produktìv tvarinnictva

سال: 2022

ISSN: ['2310-9289', '2415-7635']

DOI: https://doi.org/10.33245/2310-9289-2022-175-2-64-69