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Information × Registration Number 0221U101584, 0118U003406 , R & D reports Title Develop ice cream technology using products of milk processing popup.stage_title Head Minorova Antonina V., Кандидат технічних наук Registration Date 22-01-2021 Organization Institute of Food Resources of the National Academy of Agrarian Sciences of Ukraine popup.description2 The recipes of low-calorie milk ice cream with the use of protein and vegetable components are substantiated and the technological scheme of production is developed. Organoleptic, physicochemical and microbiological parameters of low-calorie milk ice cream were studied. The expediency of using protein and plant components in low-calorie milk ice cream recipes has been proved. It was found that the addition of inulin in the amount of 0.5%, KSB and SDS - 1.0 and 3.0%, rice flour - 3.0-4.0%, sesame flour - 2.0%, apple powder - 1, 0% in the ice cream mix improves the structural properties, organoleptic and physicochemical parameters of low-calorie milk ice cream. Technological regulations for the production of milk ice cream with a mass fraction of fat of 4.0% have been developed with the involvement of HACCP principles. The activity of water and structural properties of new types of ice cream have been studied, the warranty period of storage has been established. Based on the results of the research, the technology of low-calorie milk ice cream and normative documentation were developed. The introduction of technology into production will help expand the range of ice cream of high nutritional and biological value.   Product Description popup.authors Krushelnytska Nataliya L. Minorova Antonina V. Moiseeva Lyudmila O. Rudakova Tatyana V. popup.nrat_date 2021-01-22 Close