Influence of vegetable purees processed by different methods on the sensory and physicochemical indicators of milk ice-cream

Abstract

The purpose of the research is the scientific substantiation of the effect of vegetables with an increased content of soluble pectin on the quality indicators of low-calorie milk ice cream technology. The object of the research is low-calorie milk ice cream technology. The technological and functional properties of pectin-containing purées from vegetables (carrots, beets, tomatoes, zucchini and broccoli) as part of ice cream with their varied content in the range from 10 to 35% were studied. Sensory indicators, mass fraction of soluble pectin, water activity, active acidity, overrun and resistance to melting were chosen as the quality criteria of the obtained ice cream samples with vegetables. A higher yield of soluble pectin was found in fermented vegetable purées compared to purées subjected to thermal-acid treatment. It was found that fermentation and thermal-acid treatment of purée reduce the water activity in vegetables due to the increased content of soluble pectin. It was proved that the solids of vegetables increase the resistance to melting of ice cream. Based on the set of quality indicators of ice cream samples with vegetables, it was determined that vegetable purées from carrots, beets and zucchini have the highest technological activity, broccoli purée is a bit lower, and tomato purée is the lowest. Based on the comparative analysis of the research results, recommendations were developed for the preparation of basic recipes of ice cream with vegetables in the ranges of their content for the enzymatic processing method: carrots — 20—25%, beets — 15—20%, zucchini — 20—30%, broccoli — 15—20% and tomatoes — 25—30%; for thermo-acid processing: carrots — 15—20%, beets — 10—15%, zucchini — 15—20%, broccoli — 10—15% and tomatoes —20—25%. The introduction of vegetable purees in a lower amount than the recommended values gives the ice cream samples unexpressed sensory indicators, while exceeding the norms leads to uncharacteristic taste, aroma and consistency of ice cream. Carrot, beetroot and zucchini purée of various pretreatment methods can be used as separate vegetable multifunctional fillers, and broccoli and tomato purée is recommended to be used in combination with other vegetables