Ice-cream with functional properties as a means of commercial networks assortment extension and population feeding improving

Abstract

Developing public trend of healthy lifestyle popularity stimulates the growth of demand for functional products. Trading networks are interested in expanding the relevantsegments of their product range. The purpose of the study is to develop a formula and processing of ice cream with adaptogenic functional properties. Foresight on volumes of the functional products market is formed applying methods of constructing and analyzing dynamic series. Organoleptic evaluation of functional ice cream is carried out by the descriptive method (qualitative) and by the profile analysis method (quantitative). Nutritional value is estimated through the use of physicochemical methods: total protein content - by applying Kjeldahl method; amino acid composition - by ion-exchange chromatography; vitamin content - by high-performance liquid chromatography, fluorescent method; the content of mineral substances - by the method of flame photometry. In order to preserve the nutrient composition of spirulina, the method of sublimation drying is used. The average annual growth of Ukraine functional products domestic market volume is forecasted to amount 5% in the next three years. For the retail chains functional productsrange expansion, a recipe and technology for the production of milk-based ice-cream (milk) using spirulina (Spirulina Turp.) and extract of stevia leaves, as a sugarsubstitute, which have a total volume of 6%, is developed. The use of the indicated concentration of components enriches the formulation of ice cream with a full protein in the amount of 7 g per 100 g of product, flavonoids, unsaturated fatty acids, min erals (potassium, calcium, phosphorus, iron, sodium, magnesium, silicon, zinc, copper, selenium, chromium, etc.), vitamins C, A, E of B complex. The efficiency of using the sublimation drying method in the functional purpose ice cream production is experimentally proved. A new type of ice cream is a product with high biological value due to the adding of spirulina and stevia plant material into its composition. Developed optimal concentration of additives provides a high nutritional value - digestibility, a mass fraction of nutrients and biologically active substances, organoleptic and physiological value. The estimated cost of ice cream confirms its price competitiveness in the functional products segment.