The development of new technologies of obtaining ice cream from almond milk

N. S. Mashanova, M. E. Smagulova, Sanavar Tuglukovna Azimova, J. I. Sataeva

The Journal of Almaty Technological University, 2021

Full text Open access: Gold Metadata (CSL-JSON)

DOI 10.48184/2304-568x-2020-3-84-89

Data confidence 70 medium

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Abstract

The article discusses the technology of obtaining ice cream from almond milk, which is useful for people with diabetes and who have lactose intolerance. The study determined the physical and chemical composition of almond milk and the new finished product. In the proposed new product, there is no sugar in the recipe, which is harmful to the human body in large quantities.dates with a rich vitamin and mineral composition, medicinal properties and high nutritional value are added to give the taste properties.