Prospects for the use of powdered viburnum food additive in the production of soft ice cream

Abstract

The aim of this study is to substantiate the feasibility of producing soft ice cream using a powdered food additive from viburnum fruit. The article investigates the effect of a powdered food additive from wild berries Viburnum opulus on the organoleptic and physicochemical quality indicators of ice cream. The nutritional and biological value of the enriched ice cream was analyzed and the compliance of the developed ice cream samples with safety indicators in accordance with current standards was investigated. Based on the results of the analysis, the feasibility and necessity of developing a technology for enriched soft ice cream based on a dry mixture with the addition of viburnum powder, which makes it possible to obtain a product with high consumer properties, has been proved. The developed samples comply with the requirements of DSTU 8686.2:2016 in terms of all physicochemical and safety parameters.