IMPROVING SOFT CARAMEL ICE CREAM RECIPE

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Abstract

The article presents the work on improving the recipe for soft caramel based on canned milk, developed for use in ice cream as a filler. The main innovation was to replace granulated sugar with invert sugar syrup, which improved the taste and functional properties of caramel. In this study, caramel samples were produced using the designed recipes based on canned milk and using invert sugar syrup, which were assessed for compliance with pre-established criteria for physicochemical and organoleptic indicators. Among the tested samples, the most satisfactory in terms of organoleptic indicators during storage was the one produced according to the recipe using whole condensed milk with sugar. Subsequently, this sample was used in the manufacture of milk ice cream with caramel. The physicochemical properties of invert sugar syrup contributed to a noticeable decrease in the viscosity of milk caramel, which facilitated its practical use in packaging the product with an alternate layer of filling and frozen ice cream. Organoleptic assessments carried out by expert groups showed a harmonious combination of caramel filling with the ice cream base, characterized by a smooth, homogeneous and viscous-flowing consistency, devoid of foreign inclusions. These results confirm the effectiveness of the proposed milk caramel recipe for improving the quality and consumer appeal of ice cream with caramel flavor.