Quality Evaluation Research of Low-Calorie Milk Ice Cream

Abstract

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