Japonica as an ingredient for fruit-berry ice cream

Abstract

Backgraund. Trend of the ice cream market is the appearance of its different species positioned as part of a healthy diet [2], but the share of ice cream from enriched composition is still not significant.
The aim of the study is to develop a recipe of fruit-berry ice-cream using Japonica (Chaenomeles Maulei) of improved biological value and good organoleptic properties.
Material and methods. Seven ice cream recipes with different content of Chaenomeles Maulei and apple puree were developed. To assess the impact of the amount of japonika puree on organoleptic indicators of ice 5-point scale was developed. Ascorbic acid content was determined by the method of I. K. Muri – colorimetric method [7; 8]. Acidity of the ice cream was determined in accordance with GOST 3627–97 [9].
Results. In developing a new type of fruit and berry ice cream "Mauleya" was first used a new type of material – puree of fresh fruit of Japanica [13].
The results evaluation of seven samples shows that the optimal amount of puree of Japanica fruit is 16–18 g per 200 g of finished ice cream (samples number 3 and 4).
According to the results of organoleptic, physical and chemical characteristics, both samples of ice cream "Mauleya" were identical and met the requirements of DSTU 4734:2007 for fruit and berry ice cream [14] and had a high biological value.
Conclusion. Optimal recipe of ice cream "Mauleya" has been created by partial replacement of apple puree into Japanica puree, that provides the product with original taste and aroma and high biological value. The study received a patent for utility model of "Ice Cream" Mauleya".