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SOURCE:   Almanac of Modern Science and Education. Tambov: Gramota, 2015. № 4. P. 80-82.
SCIENTIFIC AREA: Technical Sciences
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INCREASE OF ICE-CREAM NUTRITIONAL VALUE BY ADDING FRESH AND FROZEN MELON FILLERS

Kazhaeva Ol'ga Isakovna
Orenburg State University


Abstract. The article presents the results of the study of fresh and frozen melon of different domestic sorts used for the increase of the physiological value of ice-cream. In the course of the work the organoleptic and physical-chemical indicators of four experimental and seven control samples of ice-cream with traditional prescribed composition, with the addition of fruit juice and flavorants were identified. The results of the study show the significant increase of the physiological value of ice-cream due to the introduction of melon into formulation.
Key words and phrases: мороженое, нормы потребления, переработка бахчевых культур, дыня, пищевая, биологическая и физиологическая ценность, витамины, исследование химического состава, ice-cream, consumption patterns, processing of melons and gourds, melon, nutritional, biological and physiological value, vitamins, study of chemical composition.
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