Optimization of recipe composition of fermented milk ice cream with plant-based ingredients

The objective of the study is to develop and optimize a recipe for fermented milk ice cream enriched with coconut urbech and banana puree using the second-order orthogonal central compositional design (OCCD) method. Objectives: to study and analyze existing fermented milk ice cream recipes and composi-tion optimization methods; to select optimal levels of factor variation (amount of coconut urbech and bana-na puree) for the experiment; to conduct experimental studies to determine the influence of the selected factors on the qualitative and quantitative characteristics of fermented milk ice cream; to mathematically model and optimize the recipe composition taking into account the obtained data; to evaluate the organo-leptic properties and analyze the physicochemical indicators for fermented milk ice cream with the calcu-lated amount of plant components. Objects of the study: samples of fermented milk ice cream with plant components added in different dosages. A comprehensive study of the technological characteristics of fermented milk ice cream was conducted, including an analysis of the physicochemical and organoleptic parameters of the product at various concentrations of plant additives. Samples were subjected to organo-leptic, physicochemical, and microbiological evaluations. Standard and accepted research methods were used. Marketing research based on consumer preferences identified key quality parameters of fermented milk ice cream, such as organoleptic characteristics, melt stability, and lactic acid microorganism con-tent.These data were used to construct a mathematical model. A second-order OCCP, specifically de-signed to study two factors, was used to develop a fermented milk ice cream recipe. This method allowed us to create a mathematical model and optimize the content of plant components. The optimal ratio of food ingredients was determined: coconut urbech weighs 11.1 g, while banana puree weighs 2.47 g. Incorporat-ing plant components in a specific proportion into fermented milk ice cream allows us to obtain a product with unique organoleptic characteristics and improved physicochemical properties.