Molokanova L. The consumer characteristics of the new kinds of ice-creme

Dissertation is devoted to elaboration of new types of ice-cream with using non-traditional kinds of raw materials as a fillers. For the first time lump sugar treacle, syrop out of black mulberry fruits, jam out of essential-oil rose petal, water extraction out of pepper-mint were used for milk ice-cream. On the basis of experimental data of chemical composition and food purity of mentioned fillers the possibility and appropricy of their usage for creation of new types of ice-cream is grounded. It is proved that new of ice-cream types have original organoleptical propervties, higher in comparison with traditional ice-cream types biological value. Fillers influance on "technological" propevties of new ice-cream has been studied. Long storage processes regularities of new ice-cream have been researched. Тhe data about the economic effectiveness of producing of new ice-cream types are given.