Abstract
Technology of soft ice cream has been developed using beet pectin concentrate (BPC) as a functional component. As an additional component of the probiotic action, the probiotic Bifidobacterium, Lactobacillus were introduced in an amount of 0.1 %. The regularities of the influence of BPC on the density and viscosity of prescription mixtures, whipping and resistance to melting of soft ice cream have been established. With the introduction of more than 10.0 % of BPC, milk proteins coagulated, the texture of the prescription mixture was characterized by heterogeneity, a slight detachment of the aqueous phase was observed; soft ice cream had a slightly flaky texture. The quality indicators of soft ice cream with different fat content (plombir –14.0 %, creamy – 11.6 %) with the addition of pectin concentrate and probiotic Bifidobacterium + Lactobacillus were studied. Soft ice cream is characterized by high nutritional value (the mass fraction of protein is 2.6–3.2 %, milk fat – 11.0–14.0 %, sucrose – 11.2–11.7 %), contains water-soluble vitamins and pectin (0.5–1.0 %), which is a natural enterosorbent. The development of technology for the soft use of BPC allows expanding the range of food products enriched with functional ingredients. The introduction of probiotic improves the physiological functionality of the product, in particular, improves the functioning of the gastrointestinal tract