DEVELOPMENT OF ICE CREAM TECHNOLOGY BASED ON INNOVATIVE INGREDIENTS

Based on the theoretical analysis of scientific and technical literature and experimental studies, a technology of soft ice cream with reduced energy value was developed by replacing sugar with xylitol and adding sublimated goji berries to expand the range of sweet dishes in restaurants. Studying the influence of sublimated goji berries and xylitol on the quality of soft ice cream, their significant influence on the structural and taste characteristics of this dessert was revealed. Organoleptic analysis confirmed that the addition of xylitol as a sweetener improves the quality of the product, but even without this component, the dessert retains its harmonious taste. This allows to classify this dessert as a product without sugar and other sweeteners. The improved product has an increased content of vitamins C, A and E compared to the control sample. Based on the results of research, this innovative ice cream can help expand the range of sweet cold dishes in restaurants, as well as be recommended to consumers who need to enrich their diet with vitamins, trace elements and amino acids.