Use of freeze-dried fruit, berry, and vegetable powders in waffle cones for ice cream: Quality, ecological, and hygienic safety properties

要旨

Background: The primary raw material used to form the structure of ice cream waffle cones is bakery-grade wheat flour, which possesses specific technological characteristics. High levels of simple carbohydrates, primarily starch (up to 76.22 g/100 g of product), significantly increase the caloric content of finished waffle products. As a result, the product cannot be considered dietary, and its application is limited to certain consumer groups. The nutritional value and organoleptic characteristics of waffle cones can be enhanced while maintaining the required technological properties by partially replacing wheat flour with various fortifying ingredients in the recipe. Therefore, the production of waffle products with specified structural, mechanical, and technological characteristics is a modern and relevant area of research and development.

Objective: To investigate the technological feasibility of using freeze-dried fruit, berry and vegetable powders in the recipe for ice cream waffle cones as a partial replacement for wheat flour.

Methods: The moisture content of the powders was determined thermogravimetrically. The content of water-soluble pectin substances was determined using the calcium-pectate method, and crude fiber was determined using the intermediate filtration method. Ashing and determination of the amount of organic residue were carried out gravimetrically. The organoleptic, physicochemical (moisture content, alkalinity, wettability), and structural-mechanical (product strength) parameters of model samples and finished wafer products were evaluated. The moisture content was determined by drying the product sample for 30 minutes at the temperature of 130°C to the constant dry mass. Alkalinity was determined by titration. The strength of wafer products was determined using the Structurometer-ST2 device with microprocessor control using the ST2-07 method. The ST2-07 method is based on determining the ultimate load using the Knife No. 1 indenter.

Results: The addition of vegetable, fruit, and berry powders to the waffle batter at levels of 4% to 6% resulted in a more flexible, less viscous, denser, and more structured batter. As a result, the fragility of the finished waffle cones decreased. These changes in the structural and mechanical properties of the finished waffle products can be seen as a positive effect of partially replacing traditional wheat flour with freeze-dried vegetable, fruit, and berry powders, which may ultimately make the product more appealing to consumers.

Conclusions: Replacing some of the wheat flour (4 to 6% of the dry matter) with freeze-dried fruit, berry, and vegetable powders had no negative impact on the technological characteristics of the waffle cones. The resulting product exhibited acceptable organoleptic, physicochemical, and structural-mechanical properties. The vitamin-enriched formulation, due to its natural plant-based components, may contribute to the nutritional value of the product. The advantage of the developed technology is that it does not require retooling the waffle cone production line.

Novelty of the Study: The results of the study can be used in the design of waffle cones with targeted functionality and specified structural and mechanical characteristics, including those with an extended shelf life.

Keywords: waffle cones; plant resources; vegetable and fruit and berry powders; organoleptic properties; biochemical properties; rheological properties; quality assessment; quality products; ecological and hygienic safety; health preservation.