Theoretical and applied aspects of the use of the complex herbal origin “spirulina-flax" in technology of functional ice cream

In recent years components of artificial origin are used in mass food production more and more, while natural components with high nutritional value and increased concentration of biologically active substances are available in sufficient quantities. The aim of the research was the development of new ice cream with a biologically active "spirulina-flax" complex. During the experiments four samples of ice cream were produced. Three of them contained different amounts of the "spirulina-flax" complex. Cream ice was taken as the reference sample. The ready samples of the new ice cream were assessed on organoleptic, physic-chemical and microbiological indicators, as well as on the dynamics of acid formation. As a result of the research it was established that the new ice cream exceeded the reference sample over the overwhelming spectrum of vitamins and minerals. Thus, the prototypes contained 11-34% more of vitamin В1; 1-3% more vitamin В2; in 4-11% of vitamin E; 18-54% - calcium; 148-240% of phosphorus relative to the reference sample. According to microbiological indicators all samples of the new ice cream were within the limits of the norm. As a result of the studies, the expiry date of the ice cream with the biological active complex "spirulina-flax" was established no more than 45 days. According to the organoleptic assessment and the chemical composition of the new ice cream, it was established that sample number 2 with 1.5% content of "the spirulina-flax" complex was practically at the same level as the control sample of ice cream according to taste, aroma and structure, but significantly exceeded its biological value. As a result of the carried out researches it was established that the new ice cream with the plant complex "spirulina-flax" has a number of advantages in functionally valuable components, and does not require changes in the production line and additional equipment in production.