BIOLOGICAL VALUE AND CONSUMER PROPERTIES OF VEGETARIAN ICE CREAM WITH FUNCTIONAL PURPOSE
Abstract
The article considers the relevance of creating functional food products for vegetarians, taking into account the growing demand for plant-based alternatives to traditional dairy desserts. An analysis of literary sources was conducted, which confirmed the active development of the vegan ice cream market, driven by environmental, ethical and dietary considerations. The aim of the study is to improve the recipe for vegetarian ice cream based on rice milk by enriching it with pumpkin fiber, banana, pistachio, coconut oil. An organoleptic, physicochemical and technological evaluation of the samples was conducted. Compared to the control analogue, the developed product had better sensory characteristics: uniform color, pleasant aroma, natural taste, light consistency. Reduced acidity, moderate fat content and balanced moisture content indicate the potential benefits of ice cream for vegetarian consumers. Thus, the created ice cream can become a promising example of a functional product that combines high quality, nutritional value and ethical orientation. Reducing acidity can positively affect the taste properties of the product and increase its attractiveness for certain categories of consumers, in particular for people with increased sensitivity to acidic products. In addition, moderate acidity contributes to a longer preservation of taste stability during storage of ice cream. The active acidity (pH) of the experimental sample was 7.12, which corresponds to a neutral or slightly alkaline environment inherent in plant raw materials. This also confirms the mild, neutral taste characteristic of rice milk, and additionally indicates the possibility of using such ice cream in the diets of people with sensitive gastrointestinal tract. Thus, the conducted studies confirmed the feasibility of using pumpkin fiber and banana in the composition of vegetarian ice cream as a means of improving the organoleptic, physicochemical and nutritional characteristics of the product.
References
Holembovska N., Slobodianiuk N., Israelian V., Androshchiuk O., Maceyko V. Influence of organic acids on organoleptic and structural and mechanical properties of freshwater hydrobiont meat. Animal Science and Food Technology. 2024. vol. 15, no. 1. Р. 9–28. DOI: https://doi.org/10.31548/animal.1.2024.09
Bal-Prylypko L., Nikolaenko M., Volkhova T., Holembovska N., Tyshchenko L., Ivaniuta A., Israelian V., Menchynska A., Shynkaruk O., & Melnik V. The study of functional and technological properties of vegetarian ice cream. Potravinarstvo Slovak Journal of Food Sciences, vol. 17, no. 3. 2023. Р. 110–121. DOI: https://doi.org/10.5219/1798
Global Vegan Ice Cream Market Expected to Reach USD 1,027.4 Million by 2033 – IMARC Group. Available at: https://www.imarcgroup.com/vegan-ice-cream-market-statistics?utm_source=chatgpt.com
Chomshome N., Kee-ariyo C., Soteyome T., & Suteebut N. The Development of Plant-Based Ice Cream from Germinated Legume Milk. Burapha Science Journal, 2024. vol. 29, no. 3. Р. 1132–1152. Available at: https://li05.tci-thaijo.org/index.php/buuscij/article/view/558
Ropciuc S., Ghinea C., Leahu A., Prisacaru A. E., Oroian M. A., Apostol L. C., & Dranca F. Development and characterization of new plant-based ice cream assortments using oleogels as fat source. Application of Gel Technology in Food Industry and Environmental Engineering, vol. 10, no. 6. 2024. Р. 397. DOI: https://doi.org/10.3390/gels10060397
Mendonça G. M., Oliveira E. M., Rios A. O., Pagno C. H., & Cavallini D. C. Vegan ice cream made from soy extract, soy kefir and jaboticaba peel: Antioxidant capacity and sensory profile. Foods, vol. 11, no. 19. 2022. Р. 3148. DOI: https://doi.org/10.3390/foods11193148
Acar E. B., Karahan T., Mutlu D., Sağdıç O., & Öztürk H. İ. Novel vegan ice cream made from red kidney bean milk with a probiotic: Technological and biofunctional characteristics. Journal of Food Science, vol. 90, no. 3. 2025. Р. 70087. DOI: https://doi.org/10.1111/1750-3841.70087
Taspinar T., Yazici G. N., & Güven M. Evaluating the Potential of Using Plant-Based Milk Substitutes in Ice Cream Production. In Biology and Life Sciences Forum. Vol. 26, no. 1. 2023. P. 21. DOI: https://doi.org/10.3390/Foods2023-15011
ДСТУ 4069:2016. Морозиво. Загальні технічні умови. Київ, 2016. 16 с.
ТУ У 15.8-24239651-007:2007. Клітковина гарбузова Golden Kings. Технічні умови. Горянівське, 2007. 9 с.
ТУ У 15.8-31591453-003:2005 Стевія. Листя сушене: Технічні умови. Київ, 2005. 12 с.
ДСТУ 4562:2006. Олія кокосова. Технічні умови. Київ. 2006. 18 с.
ISO 11036:1994. Meat and meat products. Determination of meat and fat content. Method using continuous flow analysis. Geneva, 1994. 10 p.
ДСТУ 4733:2007. Морозиво молочне, вершкове, пломбір. Загальні технічні умови. Київ, 2008. 35 с.
ДСТУ ISO 2446:2019. Молоко. Визначення вмісту жиру. Київ. 2020. 10 с.
Слободянюк Н.М., Голембовська Н.В., Менчинська А.А., Андрощук О.С., Тулуб Д.О. Технологія переробки риби. Київ. ЦП «Компринт», 2018. 264 с.
Holembovska N., Slobodianiuk N., Israelian V., Androshchiuk O., Maceyko V. (2024) Influence of organic acids on organoleptic and structural and mechanical properties of freshwater hydrobiont meat. Animal Science and Food Technology, vol. 15, no. 1, pp. 9–28. DOI: https://doi.org/10.31548/animal.1.2024.09
Bal-Prylypko L., Nikolaenko M., Volkhova T., Holembovska N., Tyshchenko L., Ivaniuta A., Israelian V., Menchynska A., Shynkaruk O., & Melnik V. (2023) The study of functional and technological properties of vegetarian ice cream. Potravinarstvo Slovak Journal of Food Sciences, vol. 17, no. 3, pp. 110–121. DOI: https://doi.org/10.5219/1798
Global Vegan Ice Cream Market Expected to Reach USD 1,027.4 Million by 2033 – IMARC Group. Available at: https://www.imarcgroup.com/vegan-ice-cream-market-statistics?utm_source=chatgpt.com
Chomshome N., Kee-ariyo C., Soteyome T., & Suteebut N. (2024) The Development of Plant-Based Ice Cream from Germinated Legume Milk. Burapha Science Journal, vol. 29., no. 3, рр. 1132–1152. Available at: https://li05.tci-thaijo.org/index.php/buuscij/article/view/558
Ropciuc S., Ghinea C., Leahu A., Prisacaru A. E., Oroian M. A., Apostol L. C., & Dranca F. (2024) Development and characterization of new plant-based ice cream assortments using oleogels as fat source. Application of Gel Technology in Food Industry and Environmental Engineering, vol. 10, no. 6, рр. 397. DOI: https://doi.org/10.3390/gels10060397
Mendonça G. M., Oliveira E. M., Rios A. O., Pagno C. H., & Cavallini D. C. (2022) Vegan ice cream made from soy extract, soy kefir and jaboticaba peel: Antioxidant capacity and sensory profile. Foods, vol. 11, no. 19, рр. 3148. DOI: https://doi.org/10.3390/foods11193148
Acar E. B., Karahan T., Mutlu D., Sağdıç O., & Öztürk H. İ. (2025) Novel vegan ice cream made from red kidney bean milk with a probiotic: Technological and biofunctional characteristics. Journal of Food Science, vol. 90, no. 3, рр. 70087. DOI: https://doi.org/10.1111/1750-3841.70087
Taspinar T., Yazici G. N., & Güven M. (2023) Evaluating the Potential of Using Plant-Based Milk Substitutes in Ice Cream Production. In Biology and Life Sciences Forum. vol. 26, no. 1, рр. 21. DOI: https://doi.org/10.3390/Foods2023-15011
DSTU 4069:2016 (2016) Morozyvo. Zahalni tekhnichni umovy. [Ice cream. General technical conditions]. Kyiv, 16 р.
TU U 15.8-24239651-007:2007 (2007) Klitkovyna harbuzova Golden Kings. Tekhnichni umovy. [Golden Kings pumpkin fiber]. Technical specifications. Horianivske, 9 р.
TU U 15.8-31591453-003:2005 (2005) Steviia. Lystia sushene. Tekhnichni umovy. [Stevia. Dried leaves]. Technical specifications. Kyiv, 12 р.
DSTU 4562:2006 (2006) Oliia kokosova. Tekhnichni umovy postachannia. [Coconut oil]. Technical specifications. Kyiv, 18 p.
ISO 11036:1994. (1994) Meat and meat products. Determination of meat and fat content. Method using continuous flow analysis. Geneva, 10 p.
DSTU 4733:2007 (2008) Morozyvo molochne, vershkove, plombir. Zahalni tekhnichni umovy. [Milk ice cream, cream ice cream, ice cream]. General technical conditions. Kyiv, 35 p.
DSTU ISO 2446:2019 (2020) Moloko. Vyznachennia vmistu zhyru. [Milk. Determination of fat content]. Technical specifications. Kyiv, 10 p.
Slobodianiuk N.M., Holembovska N.V., Menchynska A.A., Androshchuk O.S., Tulub D.O. (2018) Tekhnolohiia pererobky ryby. TsP «Komprynt». Kyiv, 264 р.
