Development of ice cream recipe with dates processing products
The trend of healthy eating determines several areas of modern consumer trends: the Ukrainian buyer pays more attention to the naturalness of ice cream and more carefully analyzes the ingredient composition of the product. More popular is ice cream, which does not contain synthetic dyes and flavors and is lower in sucrose. The article substantiates the use of dates processing products in ice cream technology. The aim of the work was to develop ice cream technology with partial and complete replacement of sucrose with date paste and date syrup. The research was conducted at the Department of Milk and Dairy Products Technology at Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv. The raw materials used for research met the requirements of current regulations in terms of quality and safety. Date paste was made independently, hazelnut oil was added to it. Organic date syrup was used under the trademark Bio Planet. Four ice cream recipes were developed and technological operations of ice cream production with dates processed products were worked out. Denise 855 was used as a stabilizer and emulsifier in the ice cream recipe, which gives an unsurpassed creamy taste and homogeneous structure and provides the initial air distribution and stable whipping. In the study of organoleptic characteristics of ice cream, it was found that all samples had a similar sense of aroma and taste – with the taste of dates. The addition of date syrup improved the taste of ice cream. Taste indices increased significantly with increasing concentration of date syrup. Complete replacement of granulated sugar with date syrup significantly lowered the pH and increased acidity. In addition, the replacement of sucrose with date processed products has been shown to increase the viscosity of ice cream. The lowest viscosity value was observed in the control sample, while the highest viscosity value was obtained when the sugar was completely replaced with date syrup.
Al-Farsi, M. A., & Lee, C. Y. (2008). Nutritional and functional properties of dates: a review. Crit Rev Food Sci Nutr., 48(10), 877–887. doi: 10.1080/10408390701724264.
Bartkovskyi, I. I., Polishchuk, H. Ye., & Sharakhmatova, T. Ye. (2010). Tekhnolohiia morozyva. Kyiv: Feniks (in Ukrainian).
Gouhari Ardebili, A., & Habibi Najafi, M., & Hadad Khodaparast, M. (2005). Effect of date syrup as a substitute for sugar on the physicochemical and sen-sory properties of soft ice cream. Iranian food science and technology research journal, 1(2), 23–32. URL: https://www.sid.ir/en/journal/ViewPaper.aspx?id=162104.
Habib, H. M., & Ibrahim, W. H. (2009). Nutritional quality evaluation of eighteen date pit varieties. Int J Food Sci Nutr, 60(1), 99–111. doi: 10.1080/09637480802314639.
Kravchenko, L. V. (2017). Rynok morozyva v Ukraini. Myr produktiv, 3, 8–12 (in Ukrainian).
Milani, E., & Koocheki, A. (2011). The effects of date syrup and guar gum on physical, rheological and sensory properties of low fat frozen yoghurt dessert. International Journal of Dairy, 64(1), 121–129. doi: 10.1111/j.1471-0307.2010.00631.x.
Mostova, L. M., Nikolenko, O. V., & Mostova, L. M. (2015). Tekhnolohichni aspekty stvorennia zamorozhenykh desertiv na osnovi naturalnoi syrovyny z vykorystanniam netradytsiinykh stabilizatsiinykh system. Naukovi trudy SWorld, 3(2), 26–29 (in Ukrainian).
Ozdemir, C., Dagdemir, E., & Ozdemir, S. (2008). The effects of using alternative sweeteners to sucrose on ice cream quality. J. Food Qual., 31(4), 415–428. doi: 10.1111/j.1745-4557.2008.00209.x.
Pavliuk, R. Yu., Poharska, V. V., & Berestova, A. A. (2013). Innovatsiini tekhnolohii vitaminnoho plodovo-yahidnoho morozyva z vykorystanniam zamorozhenykh dribnodyspersnykh dobavok z roslynnoi syrovyny. Skhid.-Yevrop. zhurn. peredovykh tekhnolohii, 4(10(64), 57–62 (in Ukraini-an).
Sharakhmatova, T. Y., & Tanasova, G. S. (2015). The use of stevia is in production of diabetic ice-cream. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 17(4), 192–196. URL: https://nvlvet.com.ua/ index.php/food/article/view/3273.
Turchyn, I. M., Slyvka, N. B., Melnyk, O. R., & Kopach, V. (2013). Vykorystannia netradytsiinykh komponentiv v tekhnolohii morozyva. Ekotrofolohiia. Prohres, problemy, perspektyvy ekolohichno bezpechnoho vyrobnytstva Materialy IV Mizhnarodnoi naukovo-praktychnoi konferentsii, prysviachenoi 10-richchiu kafedry ekotrofolohii BNAU, 92–93 (in Ukrainian).
Vezhlivtseva, S. P., & Riaba, O. P. (2019). Analiz yakosti morozyva plombir na spozhyvchomu rynku Ukrainy. Mizhnarodnyi naukovyi zhurnal “Internauka”, 1(63), 7–10 (in Ukrainian).
Yangılar, F. (2015). Mineral contents and physical, chemical, sensory properties of ice cream enriched with date fibre. Italian Journal of Food Science, 27(3), doi: 10.14674/1120-1770/ijfs.v283.
Zgurskyi, A., Polischuk, G., Kalinowskаy, T., & Zgurskay, T. (2015). Technological aspects of pectin -containing raw materials in the production of ice cream. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 17(1), 22–28. URL: https://nvlvet.com.ua/index.php/food/ article/view/3279.
Abstract views: 6 PDF Downloads: 7