title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐ¾ÑÑÐ°Ð²Ð° ÑÐ¼ÐµÑÐµÐ¹ Ð´Ð»Ñ Ð¼Ð¾ÑÐ¾Ð¶ÐµÐ½Ð¾Ð³Ð¾ Ð½Ð° ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½Ð¾Ð¹ Ð¾ÑÐ½Ð¾Ð²Ðµ
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: Development of the composition of plant-based ice cream mixes
Creators: name: ÐÑÐ»Ð¸ÐºÐ¾Ð²Ð°, ÐÐ½Ð°ÑÑÐ°ÑÐ¸Ñ
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2023
Subjects: ÐÐ¸Ð¾ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ñ
ÑÐ¼ÐµÑÑ Ð´Ð»Ñ Ð¼Ð¾ÑÐ¾Ð¶ÐµÐ½Ð¾Ð³Ð¾
ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½Ð°Ñ Ð¾ÑÐ½Ð¾Ð²Ð°
ÐºÐ¾ÐºÐ¾ÑÐ¾Ð²Ð¾Ðµ Ð¼Ð¾Ð»Ð¾ÐºÐ¾
Ð°ÑÐ°Ñ Ð¸ÑÐ¾Ð²Ð¾Ðµ Ð¼Ð¾Ð»Ð¾ÐºÐ¾
ÑÑÐ°Ð±Ð¸Ð»Ð¸Ð·Ð°ÑÐ¾ÑÑ
Ð¿Ð¾Ð´ÑÐ»Ð°ÑÑÐ¸ÑÐµÐ»Ð¸
ice cream mix
plant-based
coconut milk
peanut milk
stabilizers
sweeteners

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description: The topic of the graduate qualifying work: "Development of the composition of plant-based ice cream mixesâ. The aim of this study is to develop a formulation of plant-based ice cream mix-es and to determine process flow diagram for plant based ice cream mix manufactur-ing. This study has its specific goals, as follows: 1. To substantiate the potential use of the raw materials for the plant-based ice cream mixes composition. 2. To evaluate the main technological methods applied in plant-based ice cream mixes manufacturing process. 3. To evaluate physicochemical and sensory properties of ice cream mixed sam-ples. 4. To calculate the energy and nutritional value of the ice cream mixes. 5. To develop and draft technical specifications and standards of the formulated product. The proximate composition of the formulated ice cream was measured using the official standard methods. The results of this study demonstrated that based on physicochemical proper-ties, plant-based ice cream has higher dietary and functional values, since it contains less fat and sugar than regular ice cream. Descriptive sensory analysis disclosed that the ice cream sample with the best composition is the one containing 65 g of coconut milk, 21,8 g of peanut milk, 6 g of erythritol, 4 g of inulin, 2 g of coconut oil, 0.2 g mix of stabilizers and emulsifiers. The nutritional value is 60,8 kcal. The study revealed that this ice cream could be supplied to consumers interested in consuming low-calorie foods. The set of technical specifications and guidelines for the plant-based coconut and peanut ice cream mix is being drawn up. eLIBRARY.RU; ResearchGate; ScienceDirect; Scopus; Patent data of the State Intellectual Property Administration of the Peoples Republic of China databases were used for literature and analytical review.