Innovative diabetic nutrition ice cream
The article is devoted to the relevance of creating enriched combined foods. The necessity of the development and promotion of ice cream with a regulated composition to the consumer market is shown. A recipe for creamy ice cream with a special technology of molding and manufacturing decorated food made from green buckwheat sprouts flour and pear puree has been developed. The nutritional value including energy and biological value of decorated creamy ice cream has been studied. The way of enrichment of ice cream with dietary fibers through its decoration is considered. The objective possibility of enrichment of the product with flavonoids, catechins due to the adding of green buckwheat sprouts flour has been investigated. The availability of the developed dairy product - ice cream - with essential amino acids, macronutrients and micronutrients is shown. Proved the adequacy of the development and confirmed its functionality. It is revealed that with the introduction of decorated food product in the mineral composition of ice cream there are new macro-and microelements: selenium, silicium, borum, vanadium, niccolum, rubidium, strontium, titanium. The positive effect of decorated ice cream on the human body is analyzed. The use of a sugar substitute based on stevia - stevioside - and the achievement of diabetic effect due to it is shown. A potential group of consumers of decorated ice cream is established.