OPTIMIZATION OF THE RECIPE COMPOSITION OF FUNCTIONAL DAIRY DESSERTS
Abstract
Consumer awareness of health and lifestyle is driving interest in functional foods, pushing the industryto explore plants and potherbs as valuable ingredients due to their plethora of health benefits.This study aimed to develop a low-calorie watermelon ice cream with excellent taste and functional ingredients, addressing one of mankind’s most important tasks: providing the population with a rational and balanced diet.To achieve this goal, the composition of milk ice cream was optimized by adding watermelon. In the study,a seedless watermelon variety was used, which facilitated its use in the creation of dessert products, with a drymatter content of 8.3 %, sugars – 7.0 %, and a titrated acidity level of 0.13 %. To determine the optimal amountof watermelon additive in the mixture for obtaining a thermally stable mix for dessert production, the pHof the systems based on it was examined.The rational amount of watermelon was estimated to range from 17 % to 85 %, taking into account the content of dry substances in watermelon and the sherbet limit according to DSTU 4734.It was determined that the manufactured milk ice cream complies with standards and surpasses them in several aspects. Compared to the control sample, the mass fraction of dry substances is 0.5 % higher, proteins are increased by 1.4 %, carbohydrates by 6 %, and fats by 2.3 %. These improvements are attributed to the unique milk ice cream recipe.Adding watermelon raised the carbohydrate content by 0.7–1.7 % and vitamin C by 1.5–4.8 times.Thus, the reasonable incorporation of watermelon in dairy dessert recipes enables the creation of functionalproducts. An optimal watermelon pulp additive ranging from 17 % to 34 % is recommended for dessert dishes, as determined through structural-mechanical and organoleptic analyses.
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