Introduction. The modern assortment of ice cream on milk base with vegetable fillers has been analyzed. The choice of vegetable raw material as a promising functional and technological ingredient in composition of milk ice cream is substantiated. Materials and methods. Object of researchice cream technology. The subject of the studyvegetable puree from beet and broccoli fresh and heat-treated, ice cream and milkvegetable blends. The cryoscopic temperature of the blends was determined with the aid of a measuring complex, dynamic viscosity by Geppler viscometer, resistance to meltingthe melting time of hardened ice cream samples, the air bubbles sizethe microscopy of soft ice cream samples in the chamber Goryaev, ice cream overrunby the weight method. Results and discussion. Scientifically confirmed the expediency of using in composition of the milk ice cream vegetable puree with a high content of soluble pectin due to thermoacid hydrolysis protopectin. The possibility of partial replacement of the stabilizer of the structure on pectin containing puree is established, which, in addition to the structural function, acts as a natural dye and a taste-aromatic ingredient, enriches the product with a complex of carbohydrates and minerals. By the magnitude of dynamic viscosity coefficient , rational regimes of maturating milkvegetable blends with different ratios between the milk and vegetable component were substantiated. It has been established that functional and technological vegetable puree in the amount of 10-20% practically does not affect the cryoscopic temperature of ice cream blends, which makes it possible to apply commonly accepted freeze modes to obtain a product of guaranteed quality. Conclusions. A new kind of dairy ice cream with concentrate vegetable puree of high nutritional value can be recommended for widespread introduction in accordance with the classical technological scheme of production with refinement of maturating regimes.

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The purpose of the research is the scientific substantiation of the effect of vegetables with an increased content of soluble pectin on the quality indicators of low-calorie milk ice cream technology. The object of the research is low-calorie milk ice cream technology. The technological and functional properties of pectin-containing purées from vegetables (carrots, beets, tomatoes, zucchini and broccoli) as part of ice cream with their varied content in the range from 10 to 35% were studied. Sensory indicators, mass fraction of soluble pectin, water activity, active acidity, overrun and resistance to melting were chosen as the quality criteria of the obtained ice cream samples with vegetables. A higher yield of soluble pectin was found in fermented vegetable purées compared to purées subjected to thermal-acid treatment. It was found that fermentation and thermal-acid treatment of purée reduce the water activity in vegetables due to the increased content of soluble pectin. It was proved that the solids of vegetables increase the resistance to melting of ice cream. Based on the set of quality indicators of ice cream samples with vegetables, it was determined that vegetable purées from carrots, beets and zucchini have the highest technological activity, broccoli purée is a bit lower, and tomato purée is the lowest. Based on the comparative analysis of the research results, recommendations were developed for the preparation of basic recipes of ice cream with vegetables in the ranges of their content for the enzymatic processing method: carrots — 20—25%, beets — 15—20%, zucchini — 20—30%, broccoli — 15—20% and tomatoes — 25—30%; for thermo-acid processing: carrots — 15—20%, beets — 10—15%, zucchini — 15—20%, broccoli — 10—15% and tomatoes —20—25%. The introduction of vegetable purees in a lower amount than the recommended values gives the ice cream samples unexpressed sensory indicators, while exceeding the norms leads to uncharacteristic taste, aroma and consistency of ice cream. Carrot, beetroot and zucchini purée of various pretreatment methods can be used as separate vegetable multifunctional fillers, and broccoli and tomato purée is recommended to be used in combination with other vegetables