DETERMINATION OF THE QUALITY CHARACTERISTICS DURING STORAGE OF ICE CREAM CONTAINING VEGETABLE RAW MATERIALS AND THE DESIGN OF ITS PACKAGING

The article considers the possibility of using wild fruits and berries of spiky irga, wild cherry and red mountain ash in the production of milk dessert – ice cream. This wild-growing raw material has a number of positive properties that favorably affect both the quality characteristics of the finished product and the human body as a whole. These include: high content of pectin substances with radioprotective properties, due to which finished products can be recommended for environmentally unfavorable regions with polluted air, water and soil with harmful and dangerous substances; antibacterial properties that prevent the development of infectious diseases, suppressing the development of harmful microorganisms; a large number of vitamins that have a restorative effect on the human body.
The article presents the results of studies of the effect of a plant composition from wild fruits and berries on consumer (organoleptic, physico-chemical), microbiological and rheological (degree of whipping, melting rate of ice cream) indicators of a dairy dessert – ice cream. Samples of ice cream produced using traditional technology and samples with the addition of a developed herbal composition were studied.
In addition, the study paid great attention to the design of ice cream packaging. Since product packaging is the main carrier of the brand's corporate identity, which consumers interact with most often, wherever this interaction takes place, in a store or on marketplaces, they will see the packaging. The proposed packaging design is designed to distinguish the product from a huge variety of similar products, thanks to the use of branded elements, stylistics, graphic solutions, and color combinations.

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