Research of quality indicators of parfe ice cream with vegetable fillers


  • N. B. Slyvka Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv, Lviv, Ukraine https://orcid.org/0000-0002-1792-2082
  • O. Ya. Bilyk Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies, Lviv, Ukraine https://orcid.org/0000-0003-1165-8935
  • G. V. Dronyk Bukovinian State Agricultural Research Station of the Institute of Agriculture of Carpathian Region of NAAS, Chernivtsi, Ukraine https://orcid.org/0000-0002-3798-4360
  • V. O. Nagovska Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies, Lviv, Ukraine https://orcid.org/0000-0003-3624-8182
Keywords: ice cream, pumpkin flour, celery and spinach puree, fillers

Abstract

The ice cream market is one of the developed segments of the food industry of Ukraine. Ice cream is a frozen product that is consumed all over the world. The work aimed to investigate the quality of parfait ice cream with vegetable fillings. The selection and justification of the components of the system, namely quail eggs, celery root, spinach leaves, was based on literature data and regulatory documentation, as well as laboratory data. Celery and spinach puree was chosen as one of the recipe components of ice cream, and the peculiarities of its preparation were studied. Parfait ice cream recipes with different ratios of vegetable fillers and pumpkin flour have been developed. The physiological and organoleptic parameters of ice cream with additional pumpkin flour, celery, and spinach puree were studied. According to the obtained results, the optimal content of pumpkin flour in ice cream is equal to 2–4 %, and vegetable puree – 25–35 %. It has been proved that pumpkin flour significantly affects the structural characteristics of ice cream mixes. They were melting resistance increases from 100 to 145 minutes. When increasing the flour content to 4 %. The dry matter content in ice cream varies depending on the amount of vegetable puree and pumpkin flour. However, the mass fraction of fat and dry nonfat milk residue does not change because the experimental samples were developed based on the composition of the control sample. Studies show that the new frozen dessert retains microbiological stability for six months. The combination of vegetable and dairy raw materials with pumpkin flour and quail eggs in the production of parfait ice cream provides the necessary whipping. It allows obtaining a product with specified rheological and physicochemical parameters.

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Published
2021-12-02
How to Cite
Slyvka, N., Bilyk, O., Dronyk, G., & Nagovska, V. (2021). Research of quality indicators of parfe ice cream with vegetable fillers. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 23(96), 76-81. https://doi.org/10.32718/nvlvet-f9613