Abstract
The article substantiates the prescription composition of combined ice cream using vegetable oils and basil extract. There were carried out research of the process of extraction of biologically active substances from dry basil leaves and mathematical modeling for a balanced fatty acid composition of the finished target product. The quality indicators of vegetable oils and milk basil extract are determined. There were obtained satisfactory results of the use of milk extract, sunflower and sesame oils as raw materials for the production of ice cream.
Keywords:
combined ice cream, vegetable oils, balanced fatty acid composition, basil, extraction, polyphenolic compounds