STUDY OF THE INFLUENCE OF PECTIN SUBSTANCES OF WILD GROWING FRUITS AND BERRIES ON THE RHEOLOGICAL PROPERTIES OF ICE CREAM

This article focuses on the possibility of using local wild fruits and berries, namely wild cherry, spiky irga and red mountain ash, in the production of milk dessert – ice cream. The indicated raw materials of plant origin are characterized by a high content of pectin substances with gelling, astringent and foaming properties, which are important for the formation of the necessary rheological properties of desserts. In addition, pectin substances are capable of forming complexes with harmful substances (heavy and radioactive metal ions) entering the body from the outside and removing them, preventing them from being absorbed into the blood and without disturbing the balance of the internal environment; 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 results of the conducted studies on the effect of the proposed composition of vegetable origin on such important qualitative indicators of milk dessert – ice cream as the degree of whipping and the melting rate of the product are presented. Since it is these indicators that form a stable consistency of your favorite delicacy, on which the taste perception and tenderness of the frozen product depend without causing hypothermia of the oral cavity. Based on the data obtained, the optimal amount of the additive was determined from dried powdered irga berries and fruits of wild cherry and red mountain ash. The rheological parameters studied were also studied in the finished milk dessert. The results obtained indicate that the ice cream meets the requirements set out in the current regulatory and technical documentation.
The prospects of creating milk processing products enriched with natural ingredients that can replace artificial additives and some expensive dairy raw materials without reducing the quality characteristics of finished products are presented.

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