Open AccessThe development of new technologies of obtaining ice cream from almond milk
Author(s) -
Н. С. Машанова,
М. Е. Смагулова,
Sanаvar Azimova,
Zh. I. Satayeva
Publication year - 2021
Publication title -
almaty tehnologiâlyk̦ universitetìnìn̦ habaršysy
Language(s) - English
Resource type - Journals
eISSN - 2710-0839
pISSN - 2304-568X
DOI - 10.48184/2304-568x-2020-3-84-89
Subject(s) - ice cream , food science , sugar , lactose , recipe , taste , lactose intolerance , product (mathematics) , vitamin , chemistry , business , mathematics , biochemistry , geometry
The article discusses the technology of obtaining ice cream from almond milk, which is useful for people with diabetes and who have lactose intolerance. The study determined the physical and chemical composition of almond milk and the new finished product. In the proposed new product, there is no sugar in the recipe, which is harmful to the human body in large quantities.dates with a rich vitamin and mineral composition, medicinal properties and high nutritional value are added to give the taste properties.