The Use of Moldavian Dragonhead Bagasse in Shaping the Thermophysical and Physicochemical Properties of Ice Cream

The aim of the study was to analyze influence bagasse from Moldavian dragonhead (D. moldavica L.) seeds as a source valuable nutrients on physicochemical properties rice milk ice cream. basic composition cream modified with varied proportion (MDB) (1.0%, 1.5%, 2.0%, 2.5%, and 3.0%). analysis fatty acids showed high linolenic acid (n-3) in tested cream, especially 3.0% share bagasse. addition MDB increased dry matter, fat, protein contents increasing this additive affected physical hardness, adhesiveness viscosity, reducing their melting rate. negligible effect thermophysical Due nutritional value (with appropriate refinement recipe), it is possible obtain potential health-promoting properties.