Sweet Ices with High Nutritional Value
We have developed a recipe and described the technology of obtaining the sweet ice on the natural basis, as an alternative to the sweet products with artificial components. The product is frozen with a wooden stick fruit and vegetable puree with added honey, topped with walnut emulsion. Topping has a homogeneous texture without feeling of the nuts. The light absorption index at various wavelengths was determined; sedimentation analysis and microstructural studies were conducted to confirm the stability of the disperse system of the topping. The chemical composition of the topping was studied. The topping contains up to 43.5% fats, about 19.8% proteins and 31% carbohydrates. The fatty acid composition of the system was investigated, and the correlation of fatty acids o 3 and o 6 was found to be 1:4. Sweet ice due to its carefully selected raw materials composition may be an alternative to conventional milk based ice cream for people with lactose intolerance and for vegetarians.