Archive
The editorial board of the "MSTU Vestnik" journal supports the «Open Access» policy which enables users to have free and unlimited access to scientific articles (to read, download, copy, distribute) in case the author is indicated when further quoted.
Saukenova M. M., Nurgalieva B. M., Beloglazova K. E., Ushakova Yu. V., Rysmukhambetova G. Y.
Development of an ice cream recipe using mare's milk and polysaccharides
DOI: 10.21443/1560-9278-2023-26-3-281-291
Abstract. The use of mare's milk in mass nutrition is due to its medicinal and dietary properties. The ice cream recipe created as a result of research has included mare's milk, sugar, vanillin, pasteurized chicken yolks, and polysaccharides. The test samples have contained polysaccharides from 0.1 to 1.0 %: guarana; locust bean gum; gum arabic; xanthan gum; apple pectin; bamboo fibers; apple fibers. Based on the organoleptic evaluation, the best samples of ice cream with xanthan gum at the concentration of 0.1 % and bamboo fibers at the concentration of 0.4 % have been selected. In the course of studying the physicochemical and microbiological parameters of a new dairy product, it has been found that ice cream with the addition of polysaccharides in terms of the content of toxic elements, pesticides and radionuclides meets the food safety standards. The developed ice cream can be recommended to all segments of the population as a source of calcium, phosphorus and iron. The results of the analysis of physicochemical and microbiological parameters contribute to the formation of a theoretical basis for studying the properties of polysaccharides – xanthan gum and bamboo fibers. The use of these polysaccharides in mare's milk ice cream opens up prospects for their further use in the food industry.
Printed reference: Development of an ice cream recipe using mare's milk and polysaccharides / M. Saukenova, B. Nurgalieva, K. Beloglazova, Yu. Ushakova, G. Rysmukhambetova // Vestnik of MSTU. 2023. V. 26, No 3. P. 281-291.
Electronic reference: Development of an ice cream recipe using mare's milk and polysaccharides / M. Saukenova, B. Nurgalieva, K. Beloglazova, Yu. Ushakova, G. Rysmukhambetova // Vestnik of MSTU. 2023. V. 26, No 3. P. 281-291. URL: http://vestnik.mstu.edu.ru/v26_3_n96/09_Saukenova_281-291.pdf.
