The effect of quince puree on the organoleptic quality of ice cream
https://doi.org/10.31677/2311-0651-2025-50-4-63-71
Abstract
To produce ice cream with good organoleptic properties, including consistency, it is necessary to use stabilizers or emulsifiers. The use of natural sources with these properties is considered. In particular, quince is a source of pectin, making this work of current importance. The aim of this study was to investigate the organoleptic and technological quality indicators of ice cream using quince puree. The object of the study was creamy ice cream with and without the addition of a vegetable filler. To determine the feasibility and optimal dosage, the filler was added at levels of 5 and 10% of the raw material weight. All samples met the requirements of GOST 31457-2012 “Milk, Creamy, and Plombir Ice Cream.” However, using the filler in the studied dosages reduced the consumption of dairy raw materials and granulated sugar, improved organoleptic properties, and demonstrated a positive effect of quince puree on the structural stability of the ice cream samples. During tasting, it was found that in the test samples, the perceived intensity of the creamy flavor was reduced, while a fruity taste emerged. Therefore, taking into account the consumer and technological characteristics of the ice cream, the optimal dosage of quince puree in the ice cream recipe is 5% of the total mass.
About the Author
V. N. Getmanets
Altai State Agrarian University
Russian Federation
Russian Federation
V. N. Getmanets, PhD in Agricultural Sciences, Associate Professor
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Review
For citations:
Getmanets V.N. The effect of quince puree on the organoleptic quality of ice cream. Innovations and Food Safety. 2025;(4):63-71. (In Russ.) https://doi.org/10.31677/2311-0651-2025-50-4-63-71
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