Development of ice cream recipe with dates processing products


Keywords: ice cream, dates, syrup, technology, recipe

Abstract

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.

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Abstract views: 30
PDF Downloads: 22
Published
2021-04-09
How to Cite
Bilyk, O., Slyvka, N., Nagovska, V., & Mykhaylytska, O. (2021). Development of ice cream recipe with dates processing products. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 23(95), 51-56. https://doi.org/10.32718/nvlvet-f9509

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