DEVELOPMENT AND PHYSICOCHEMICAL CHARACTERIZATION OF INNOVATIVE ICE CREAM FORTIFIED WITH SEED AND FRUIT CREAMS

Abstract

The purpose of this paper is the development of innovative ice cream formulas, aiming to improve the nutritional and functional profile by fully replacing animal cream with oilseed creams (pine, hemp, pumpkin, sunflower and hazelnut). Additionally, blueberry jam and apple jam were used as natural ingredients, without added sugar, to increase the content of bioactive compounds. The methodology included the production of six experimental variants, subjected to rigorous physicochemical analyses. The results highlight a nutritional superiority of the plant-based variants. The dry matter increased in the experimental samples, reaching a maximum of 53.94% (S4), an essential parameter for a dense texture and resistance to ice crystallization.  The protein intake was significantly improved, with ice cream with pumpkin seed cream recording 1.17%, compared to only 0.19% in the control. The mineral enrichment was remarkable, with the hazelnut cream variant reaching an ash content of 2.29%, over seven times higher than the control (0.31%). Although the lipid level remained relatively constant (13-14%), the substitution ensured a healthier fatty acid profile. At the same time, the buffering capacity of the vegetable proteins increased the pH from 3.86 to over 5.0 in some variants, offering a more balanced taste. In conclusion, the integration of seed creams allows to produce “clean label” frozen desserts, which combine high nutritional density with optimal physicochemical properties, representing a sustainable and healthy alternative to conventional products.