QUALITY AND SAFETY OF PLANT-BASED FROZEN DESSERTS
DOI:
https://doi.org/10.15421/jchemtech.v34i2.340964Keywords:
Lactose-free ice cream;, health food;, technology;, research methods,, quality control;, restaurant businessAbstract
The article substantiates the relevance of developing frozen desserts based on plant-based raw materials as a promising direction of the modern food industry. The trends of increasing demand for products of plant origin are analyzed, which is due to the spread of vegan and vegetarian nutrition, increased consumer attention to a healthy lifestyle and functional properties of food products. The purpose of the study was to substantiate approaches to assessing the quality and safety of frozen desserts based on plant-based raw materials in the absence of a single regulatory framework for such products. The object of the study was the technology of producing frozen desserts using almond drink, coconut cream and cucumber juice. An organoleptic assessment was carried out, and physicochemical quality indicators (acidity, mass fraction of dry matter, content of simple sugars) and safety indicators (content of toxic elements) were determined. It was established that the developed samples met the requirements of DSTU 4734:2007 according to the studied indicators. The best organoleptic properties were obtained from the sample based on coconut cream and almond drink, which received 29 points out of 30 possible. The acidity values were 9.0–10.0 °T, and the mass fraction of dry matter was 30.6–42.8 %, which met regulatory requirements. The content of toxic elements did not exceed permissible levels. The results obtained confirm the prospects of using plant raw materials in the production of frozen desserts for health purposes.
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