ESTIMATION OF QUALITY OF FROZEN DESSERTS WITH POLYFUNCTIONAL COMPOSITION


   
  

36 
 

Journal homepage: www.fia.usv.ro/fiajournal 

Journal of Faculty of Food Engineering,  

Ştefan cel Mare University of Suceava, Romania  

Volume XVIII, Issue 1 - 2019, pag. 36  -  43 

QUALITY ESTIMATION OF FROZEN DESSERTS  

WITH POLYFUNCTIONAL COMPOSITION 

 
Olena GREK

1
, Tatyana OSMAK

1
, *Larisa CHUBENKO

1
,Artur MYKHALEVYCH

1
 

1Educational and Research Institute of Food Technology, National University of Food Technologies, 
01601, Volodymyrska str.68,Kyiv,Ukraine, 

lorkachub@gmail.com 

*Correspondingauthor 
Received22ndJanuary 2019, accepted 29 March 2019 

 
Abstract:The article analyzes the structure of consumption of animal and plant origin food products. 

The characteristic of milk-protein concentrates is being looked at for the purpose of their use in the 
technology of frozen desserts. The relevance of the development of new frozen desserts with poly-

functional composition is substantiated. The technological process of production of poly-functional 

ingredients soy-containing protein component and protein-herbal semi-finished product is being dealt 
with. Formulations of frozen desserts with proteins of various origins were developed on the basis of a 

complex analysis of organoleptic indicators and physico-chemical characteristics. The aim of the 

work is to evaluate the quality of frozen desserts with poly-functional composition. The object of 
research is the technology of frozen desserts.It is proved that by using the graph-mathematical method 

it is possible to predict the quality of frozen desserts with soy-containing protein component in the 

range of 40...50% and protein-herbal semi-finished products at the level of 20...25%. An analysis of 

the amino acid composition of frozen desserts has confirmed that the introduction of protein 
components of different origins in formulation will lead to high biological value products. 

 

Keywords: low-fat cottage cheese, soy-containing protein component, protein-herbal semi-finished 
product, frozen dessert, graph-mathematical method. 

 

1. Introduction. 
 

In recent years, the structure of food 

consumption has changed dramatically. 

The results of dynamic observations of 

actual nutrition of the adult and infant 

population, as well as data from the State 

Statistics Committee of Ukraine, show a 

decrease in the consumption of animal 

products, as well as vegetable oils, fruits 

and vegetables. This tendency is caused by 

a decrease in social accessibility and an 

appropriate quality assortment. Most 

people consume cheap products with a low 

biological value, but a high energy content 

of the diet [1]. 

As a result of the reduction in the 

consumption of dairy products, the 

population is poorly provided with full 

protein, easily digestible calcium and 

phosphorus. In the diet of the people, the 

consumption of animal proteins decreased 

from 110 g / day (in 1990) to 78 g / day 

(2015) [1]. 

Actual questions arise in terms of adequate 

nutrition, with reduced content of fats, 

sugars and high content of complete 

proteins. Scientific and practical interest 

lay on the development and 

implementation of technologies of frozen 

desserts using milk and protein 

concentrates, which will reduce the cost of 

raw materials and lead to the production of 

high nutritional value food. 

The raw materials for the aforementioned 

products are cottage cheese, soy-containing 

protein component and protein-herbal 

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FoodandEnvironmentSafety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava  

Volume XVIII, Issue 1  – 2019 

 
 

Olena GREK, Tatyana OSMAK, Larisa CHUBENKO, Artur MYKHALEVYCH, Quality estimation of frozen desserts 

with polyfunctional composition,FoodandEnvironmentSafety , Volume XVIII, Issue 1 – 2019, pag. 36 –  43 

37 

 

semi-finished product and other traditional 

ingredients. 

Cottage cheese is characterized by high 

digestibility. The main feature of cottage 

cheese is the high content in proteins (10... 

18%), most of which is casein. The protein 

composition of cottage cheese contains all 

the essential amino acids, which determine 

the biological value of the product. The 

object of research is the technology of 

frozen desserts [2]. 

Soy protein - the main component of soy-

containing protein concentrate, 88...95% is 

represented by a water-soluble fraction, 

which includes soluble globulins 

(60...81%), albumins (8...25%) and 

difficult soluble globulins (3...7%). 

Soybean proteins contain the necessary set 

of essential amino acids, which are almost 

identical in quality to animal protein [3,4]. 

The introduction of protein-herbal semi-

finished products into a frozen dessert will 

allow the finished product being enriched 

by whey proteins, thus providing the daily 

intake of main nutrients. 

An objective indicator for assessing the 

quality of frozen desserts is a complex 

analysis of organoleptic and physico-

chemical characteristics. 

Thus, the development of a complex 

assessment combining the above 

mentioned indicators of frozen desserts 

with poly-functional composition, will 

allow the obtainingof a product with a 

balanced composition and of guaranteed 

quality. 

The main tasks of this scientific work are: 

- to use the graph-mathematical method 
in order to establish a ratio between the 

milk base and protein components in the 

formulation of frozen desserts with poly-

functional composition; 

- to study the biological values of model 
samples of frozen desserts with poly-

functional composition. 

The purpose of the articleis to evaluate the 

quality of frozen desserts with poly-

functional composition, using the graph-

mathematical method. 

 

2. Materials and methods 

 

For the soy-containing protein component 

the following were used soy protein 

concentrate, dried skim milk, drinking 

water, DVS starter (Lactococcuslactis 

subsp. Lactis, 

Lactococcuslactis subsp. Cremoris, 

Lactococcuslactis subsp. lactisbiovar. 

diacetylactis). The technological process 

was carried out in the following sequence:  

The recipe components (soy protein 

concentrate and skimmed milk powder) are 

taken into consideration in terms of 

quantity and quality, weighed, sifted and 

restored at the temperatures of 35...40 °C. 

For better dissolution, the resulting mixture 

can be maintained for 30... 40 minutes. In 

order to isolate the insoluble particles of 

dry components, the mixture is subjected 

to filtration. After that, the resulting 

mixture is pasteurized at the temperature of 

76...78 °C and cooled to a temperature of 

inoculation of the mixture, which occurs 

by the starter culture at a temperature of 

30...34 °C. The incubation of the mixture 

takes place during 6...8 hours. After that, 

there occurs the process of whey extraction 

and self-pressing and pressing of the 

resulted protein base (soy-containing 

protein component) [3,5]. 

The indicators of the soy-containing 

protein component are shown in Table 1 

[3,6]. 

To obtain protein-herbal semi-finished 

products as a coagulant, the ground part of 

sorrel Rumex [7] was used during the 

thermos-acid precipitation of milk proteins 

at a temperature of 96...98 ° С. 

 

 

 



FoodandEnvironmentSafety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava  

Volume XVIII, Issue 1  – 2019 

 
 

Olena GREK, Tatyana OSMAK, Larisa CHUBENKO, Artur MYKHALEVYCH, Quality estimation of frozen desserts 

with polyfunctional composition,FoodandEnvironmentSafety , Volume XVIII, Issue 1 – 2019, pag. 36 –  43 

38 

 

Table 1 

Indicators of soy-containing protein component 

Indicator Characteristic 

Taste and smell Sour milk, with a slight vegetable flavor 

Structure and consistency Homogeneous, tender, creamy 

Color White with a grayish tinge 

Titrated acidity, ºT 174...180 

Active acidity, pH 4.2...4.3 

Mass fraction of moisture,% 74...76 

According to the literature data, the water 

content in the leaves of Rumex is 

(90...92)%, protein 1.5%, total 

carbohydrates (3.0... 5.3)%, fiber 1%. 

Minerals are fixed at (mg%): Na (15), K 

(500), Ca (47), Mg (85), P (90), Fe (2,0), 

vitamins, in (mg% ): C (43...81), B1  

(0.19), B2 (0.1), PP (0.3), β-carotene (2.5). 

The amount of oxalic acid is determined - 

360 mg%, which will allow the use of this 

type of plant material as a coagulant [8,9]. 

The obtained protein-herbal semi-finished 

product had the following qualitative 

parameters: the mass fraction of moisture - 

(64 ± 2)%, titrated acidity (80 ± 1) ° T, 

color - light pistachio, not uniform, 

consistency - mild, slightly broken on 

slices, to a degree tight, taste - milk-

protein, cheesy, without foreign smells, 

with a slight herbal flavor. The parametric 

scheme of production of protein-herbal 

semi-finished products is shown in Figure 

1. 

 

 

 

 

 

   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Fig. 1. Parameter scheme of production of protein-herbal semi-finished products 

Reception and 

preparation of 

skimmed milk 

Pasteurization t= 93...95C 

Thermo-acid 

precipitation 
of milk 

proteins 

Whey 

Self-pressing 

of bunch 

Acceptance and 

sorting of herbal 

raw materials 

Washing 

Drying 

Grinding 

Pressing 

1…2
min 

Juice Meal 

for drying for 

recycling 



FoodandEnvironmentSafety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava  

Volume XVIII, Issue 1  – 2019 

 
 

Olena GREK, Tatyana OSMAK, Larisa CHUBENKO, Artur MYKHALEVYCH, Quality estimation of frozen desserts 

with polyfunctional composition,FoodandEnvironmentSafety , Volume XVIII, Issue 1 – 2019, pag. 36 –  43 

39 

 

The determination of physico-chemical 

and organoleptic indicators of frozen 

desserts was carried out according to 

generally accepted methods [10]. 

Amino acid composition of frozen desserts 

– by ion-exchange liquid-column 

chromatography on automatic analyzer of 

amino acids T339. 

The coefficient of difference of amino acid 

fast (KDAF) and biological value of 

protein (BV) was determined by the 

method M.P. Chernikov [4]. It is based on 

the postulate that the assimilation of EAA 

is limited to limiting content amino acids 

that is, the KDAF is the average arithmetic 

excess of the EAA amino acid accelerator 

as compared to the smallest limit of 

limiting amino acids. KDAF are found by 

the formula: 

KDAF= (ΣDAF) / n,   (2.2) 

where KDAF - coefficient of difference of 

an amino acid,%; 

           DAF is the difference in the amino 

acid rate for each NAC compared with the 

amino acid soon limiting amino acids, %; 

          n -  the number of amino acids. 

The smaller the value of KDAF is, the 

more fully used by EAA for the needs of 

biosynthesis. So, the biological value of 

the protein is calculated by the formula: 

BV = 100 - KDAF,   (2.3) 

where BV - biological value of protein,%.           

The graph-mathematical method is the 

determination of the optimal value (point 

of intersection) of complex indicators by 

graphic representation of the simultaneous 

influence of two variables, which are 

reflected on parallel axes of the ordinate on 

a function, which is reflected on the axis 

ofabscise. 

The complex indicator of organoleptic 

evaluation was calculated using the 

equations below: 

 
where Мt=0.4;Mcon,=0.3; Мcol=0.3 – 

coefficients of weight of the corresponding 

group of indicators: taste and smell, 

structure and consistency, colour and 

appearance; 

Са, Conа, Colа – absolute values of the 

corresponding group of indicators: taste 

and smell, structure and consistency, 

colour and appearance; 

Сb, Conb, Colb – basic values of the 

corresponding group of indicators: taste 

and smell, structure and consistency, 

colour and appearance. 

The complex index of physical and 

chemical characteristics was calculated by 

the equations given below: 

 
whereМa=0.4;Мdef,=0.3; Мr=0.3 – 

coefficients of weighting of the 

corresponding group of indicators: acidity, 

defeat, resistance to melting; 

Defа, Rа, Aа – Defb, Rb, Ab - absolute 

values of the corresponding group of 

indicators: loss, resistance to melting, 

acidity; 

Defb, Rb, Ab – basic values of the 

corresponding group of indicators: loss, 

resistance to melting, acidity. 

 

3. Results and discussion 

 

At the Department of Milk and Dairy 

Products Technology of the National 

University of Food Technologies, there 

were developed formulations of frozen 

desserts with the use of low-fat cottage 

cheese, soy-containing protein component 

and protein-herbal semi-finished product 

as a protein enrichment agent [3, 5, 6]. At 

the first stage, organoleptic and physico-

chemical parameters of freshly prepared 

samples of frozen desserts with poly-

functional components were determined. 

The results are shown in the Tables 2 and 

3. 

For an objective assessment of the quality 

of frozen desserts in a laboratory, a 30-

point system was developed that included 



FoodandEnvironmentSafety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava  

Volume XVIII, Issue 1  – 2019 

 
 

Olena GREK, Tatyana OSMAK, Larisa CHUBENKO, Artur MYKHALEVYCH, Quality estimation of frozen desserts 

with polyfunctional composition,FoodandEnvironmentSafety , Volume XVIII, Issue 1 – 2019, pag. 36 –  43 

40 

 

the following groups of indicators: taste 

and smell – 15, structure and consistency – 

10, colour – 5. 

When defects of quality of frozen desserts 

were detected, a decrease in the maximum 

predicted score for a certain number of 

points was made. Frozen dessert with an 

estimate below 24 points - is discarded. 

 
Table 2 

Organoleptic indicators of frozen desserts with poly-functional components 

 

Indicator 

 

 

Characteristics of a frozen dessert 

with low-fat cottage 

cheese 

with soy-containing 

protein component 

with protein-herbal 
semi-finished 

product 

Taste andsmell 

Pure, delicious sour-

milk taste, without 

foreign flavors and 
odors 

A pleasant sour-milk 

taste with a slight 

flavor of soy, 
without foreign 

smells 

Pure, delicious sour-

milk taste with a 

light herbal flavor, 
without foreign 

smells 

Structureandconsistency Homogeneous throughout the mass, delicate creamy 

Color White 
White, with a 

grayish tinge 
Lightpistachio 

 
Table 3 

Physico-chemical indicators of frozen desserts with poly-functional components 

 

 

Indicator 

Indicator rate for frozen dessert 

with low-fat 

cottage cheese 

with soy-containing 

protein component 

with protein-herbal 

semi-finished 

product 

Mass fraction,%, not less: 
 fat / sugar / dry matter 

 
3.5/14.0/29.5 

 
3.5/14.0/29.5 

 
3.5/14.0/30.5 

Acidity, ° T 84 80 85 

Active acidity, pH 6.1 6.2 6.15 

Defeat,% 54 51 52 

Resistancetomelting, min 52 55 43 

 

For the objective assessment of the 

influence of organoleptic and physico-

chemical indicators on the consumer 

properties of the product, a general 

integrated quality index is used. 

The assessment of the quality of products 

by the complex indicator was conducted on 

the following scale: 0.9...1 - rating 

"excellent", 0.8...0.89 - score "good", 

0.7...0.79 - the score "satisfactory". 

The value of a complex indicator of 

organoleptic evaluation and physical and 

chemical indices of experimental samples 

of frozen desserts are shown in the Table 4. 

 

 

 

 

 

 



FoodandEnvironmentSafety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava  

Volume XVIII, Issue 1  – 2019 

 
 

Olena GREK, Tatyana OSMAK, Larisa CHUBENKO, Artur MYKHALEVYCH, Quality estimation of frozen desserts 

with polyfunctional composition,FoodandEnvironmentSafety , Volume XVIII, Issue 1 – 2019, pag. 36 –  43 

41 

 

Table 4 

Complex index of organoleptic and physico-chemical evaluation of frozen desserts 

 

Indicator Sample of frozen dessert 

with low-fat 

cottage cheese 

(control) 

with soy-containing 

protein component 

with protein-

herbal semi-

finished product 

Organoleptic 

evaluation 

1.0 0.935 

 

0.957 

Physico-chemical 

indicators 

1.0 0.942 

 

0.95 

 

The rational mass contribution of the 

protein component in the formulations of 

frozen dessert was determined by the 

graph-mathematical method [11], by 

assessing 

 

 

the optimal ratio - the milk basis: the 

protein component, taking into account the 

complex interaction of the indicators of 

organoleptic evaluationKo and physico-

chemical characteristicsKp-c (Figure 2). 

 
Fig. 2. Graph-mathematical method of determining the mass fraction of the introduction of protein 

components 

 

As can be seen from the chart below, the 

optimum mass fraction of making soy-

containing protein component was of- 

40...50%, protein-herbal semi-finished 

product - 20... 25%. 

The technology of production of frozen 

desserts with poly-functional composition 

was carried out in three stages: the 

preparation of a normalized mixture 

(scheduled parameters: a mass fraction of 

fat – 3.5%, a skimmed milk residue - 12%, 

sugar - 14%) and protein component, 

mixing of the normalized milk base and 

protein component. The mixing of milk 

and protein basis is assumed with the 

following ratio of components: 

-  with use of low-fat cottage cheese - 
milk basis: cottage cheese, low-fat cheese, 

as (50... 60): (40...50); 

- with use of a soy-containing 
ingredient-milk basis: soy-containing 

component, as (50...60): (40...50); 

- with use of protein-herbal semi-
finished products - milk basis: protein-

herbal semi-finished product, as (75... 80): 

(20...25). 



FoodandEnvironmentSafety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava  

Volume XVIII, Issue 1  – 2019 

 
 

Olena GREK, Tatyana OSMAK, Larisa CHUBENKO, Artur MYKHALEVYCH, Quality estimation of frozen desserts 

with polyfunctional composition,FoodandEnvironmentSafety , Volume XVIII, Issue 1 – 2019, pag. 36 –  43 

42 

 

The restriction of the amount of addition of 

protein components is due to an increase in 

acidity up to 100 ° T and specific 

organoleptic characteristics due to the taste 

of the incorporated protein ingredients. 

It is advisable to mix the milk base with 

the protein component directly before the 

freezing of the mixture, which ensures the 

addition of a homogeneous mixture to the 

freezer, without increasing the titratable 

acidity. 

To study the biological value of the 

developed frozen dairy dessert, its amino 

acid composition was determined. The 

following samples were studied: frozen 

dessert with cottage cheese (control) and 

desserts with soy-containing component 

and protein-herbal semi-finished products. 

To assess the degree of using protein, the 

coefficient of difference between amino 

acid rate (CDAF) and biological value of 

protein (BV) was calculated. The 

difference between the amino acid rates of 

the essential amino acids of the 

experimental samples is shown in Figure 3.

 
Fig. 3. Difference between the amino acid AF of the essential amino acids of the experimental samples 

 

As can be seen from Figure 3 the 

maximum surplus, characteristic for frozen 

desserts with cottage cheese and protein-

herbal semi-finished product, provides 

leucine, and a sample of frozen dessert 

with soy-containing  

 

protein component - threonine. The smaller 

the value of CDAF is, the more fully used 

by EAA for the needs of biosynthesis. The 

indicators of biological value (CDAF and 

BV) are shown in Figure 4.  

 
Fig.4. Indicators of biological value of experimental samples 

 

The given biological values indicate that 

the introduction into the formulation of a 

frozen dessert of protein-herbal semi-

finished products will result in a product 

whose biological value is 62%, which is 

practically close to the control sample - 

71%. 



FoodandEnvironmentSafety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava  

Volume XVIII, Issue 1  – 2019 

 
 

Olena GREK, Tatyana OSMAK, Larisa CHUBENKO, Artur MYKHALEVYCH, Quality estimation of frozen desserts 

with polyfunctional composition,FoodandEnvironmentSafety , Volume XVIII, Issue 1 – 2019, pag. 36 –  43 

43 

 

4. Conclusions 

 

1. By using the graph-mathematical 

method, it was established that the mass 

fraction of protein component in 

formulations of frozen milk desserts varies 

in the range of 40...50% (with soy-

containing protein component), 20…25% ( 

with protein-herbal semi-finished product), 

providing the optimal ratio of organoleptic 

and physico-chemical parameters of 

experimental samples. 

2. An analysis of the amino acid 

composition of frozen desserts has shown 

that the incorporation of protein 

components into the formulation will 

provide the product with a biological value 

of 37% (for a protein containing protein 

soya) and 62% (for protein-herbal semi-

finished products), respectively. 

 

 

5. References 

[1] SMOLYAR V.The state of actual nutrition of 

the population of independent Ukraine, Problems of 

nutrition,5-9, (2012). 
[2] SAVCHENKO O., GREK O., KRASULYA 

O.Topical issues of milk and protein concentrate 

technology: theory and practice, 293 p., (2015). 

[3] OSMAK T., RYABOKON N. Soy-protein 

protein component - a promising ingredient of 

frozen dessert, Food industry of agroindustrial 

complex, 1:38-41,(2014). 

[4] CHERNIKOV N., Chemical methods for 

determining the quality of food proteins, Questions 

of nutrition, 1:42-45, (1986). 

[5] OSMAK T. Development of technology of 

frozen dessert with sugar substitutes: author's 
abstract. diss.cand.tech Sciences: 05.18.04. «Food 

Technology», Kyiv: 24 p., (2013). 

[6] GREK O., OSMAK T., CHUBENKO L., 

MYKHALEVYCH A. Technological aspects of 

production of a frozen dessert with protein-herbal 

component, Food and Environment Safety, 2: 197-

204, (2018). 

[7] GREK O., TYMCHUK A., CHUBENKO L., 

OVSIENKO K. Research of quality indicators of 

curd products on the basis of protein-herbal clots, 
Food and Environment Safety, 4: 262-268, (2017). 

[8] EVTEFEEV Yu., ZYKOVICH S. Investigation 

of chemical composition and nutritional status of 

Rumex K-1 sorrel, Bulletin of the Altai State 

Agrarian University, 76-80, (2011). 

[9] BAGRY A. Polyphenolic compounds of some 

sorrel species (Rumex): author's abstract. dis for the 

sciences. Degree Candidate farm Sciences, Kyiv, 

17 p., (1965).  

[10] GREK O., YUSHCHENKO N., OSMAK T. 

Workshop on milk and dairy products technology: 

Teaching Manual, 431 p., (2013). 
 [11] DOROKHOVICH V.Scientific substantiation 

and development of technologies of flour 

confectionery products of special dietary 

consumption author's abstract diss.cand. tech 

Sciences: 05.18.16 «Food Technology», Kyiv: 39 

p., (2010).