RESEARCH OF QUALITATIVE INDICATORS OF ICE CREAM USING FRUIT AND BERRY FILLING

The article is devoted to the prospects for the use of wild fruits and berries, such as irga, bird cherry and red mountain ash, in the production of milk processing products. Selected plant raw materials are characterized by: a high content of pectin substances with radioprotective properties, due to which finished products can be recommended for environmentally unfavorable regions with harmful and hazardous substances contaminated with air, water and soil; antibacterial properties that prevent the development of infectious diseases, inhibiting the development of harmful microorganisms; a large amount of vitamins, which has a general strengthening effect on the human body.

The results of studies of the effect of the developed additive of plant origin on such important qualitative indicators of the dairy product - ice cream, as organoleptic (smell and taste, structure and consistency, color), physicochemical (content of milk fat, sucrose, solids and acidity) and microbiological (bacteria of the Escherichia coli group, St. Aureus, pathogens) are presented. Based on the presented data, the optimal amount of added additive from irga berries and fruits of bird cherry and red mountain ash was determined. The same indicators were determined in the finished dairy product, the results of which indicate that the ice cream meets the requirements set forth in the current regulatory and technical documentation.

Attention is focused on the need to create products enriched with natural components that can replace artificial additives and part of expensive dairy raw materials without reducing the quality characteristics of the finished product. It has been shown that milk raw materials are best combined with raw materials of plant origin, which makes it possible to produce a whole product line.