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FOOD DESIGN PROJECT

Vegetal icecream enrich with bioactive compunds

Prof. Dr. Ing. Masterand: Artene Ioana Maria

Carmen Socaciu An: I

CLUJ-NAPOCA

2016

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Contents

Contents
1.Need to create a new product.....................................................................2

1.1 Motivation to create a new product...................................................2

1.2 Preliminary investigation....................................................................2

2.New product concept..................................................................................3

2.1.New product composition...................................................................3

3. Product description..................................................................................... 3

4.New product technology..............................................................................4

4.1 Process diagram.................................................................................4

4.2.Flow description and tehnological parameters...................................5

4.3Preparation......................................................................................... 6

5.The new product phases............................................................................. 6

5.1.The prototype phase..........................................................................6

5.2.Industrial scale production.................................................................7

6.Phyzico-chemical analysis...........................................................................7

6.1 Microbiological analysis.....................................................................8

7.Packaging design......................................................................................... 9

8.Product price............................................................................................. 10

BIBLIOGRAPHY.............................................................................................. 11

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1.Need to create a new product

1.1 Motivation to create a new product

By creating and obtaining a new assortment of vegetal icecream it was followed the healths
benefits which offer us some ingredientes that sometimes are less known to us and which also, brings a
huge benefit to human body.

1.2 Preliminary investigation

The purpose is to create an experimental model of new kind of food with added drink
oats, nuts, green tea,blueberries, raspberrien, palm oil, where the bioactive natural extracts which
are added to this product are extracted from these plants. Vegetal icecream is a functional type
of food eaten as a part of a normal diet. It contains active ingredients with physiological
benefits shown which have a potentional in reducing the risk of a chronic dissease. It also fulfills
the nutritional functions of a body.

The basic principles of the bioactive ingredients who are add in this tipe of icecream do
not have opposite effects on nutriment metabolism. The bioactive compounds are stable in
product in some contitions of packing (aseptic packing), the store is in optim conditions.

Vegetal icecrem is an unconverted natural product, who help reducing the risk of illness,
for exemple: the diabetes, make better health conditions .

This study shows a comparison between the technology of obtaining normal icecream,
made of milk, and vegan icecream. Therefore the differences of the next aspects are expressed:
how it is made, technological scheme, recipe, equipment, chemical compound, microbiological
activity, expiry date.

I chose this product because at this time there isnt a product on the market that
contains these ingredients and that is a rich source health for human body. This icecream is a

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functional food who has in this composition a number of ingredients with functional character
like: fibre, phenolic acid, tanins,anthocyanin, prebiotics, vitamins, minerals.

2.New product concept

2.1.New product composition

New product is Vegetal icecream with added: drink oats, blueberries, raspberries, palm
oil, green tea, nuts.

Product composition is:

Icecream ingredients : 140 ml drink oats, 40 g blueberries, 40 g raspberries, 46 g honey,

50 ml green tea , , 75 g nuts mix, 25 ml palm oil.

Drink oats ingredints : 250 g oat, 1 l water, 30 g honey.

Water : must be pure

Honey : must be without impurities

2.2.New product function

New product is design to enrich the range of varieties on the market. The main function
of this product is accomplished by filling, oat drink, palm oil, nuts are used with the purpose to
improve the nutritional function for this product.

3. Product description
This product do not exist on the market.

The product is dedicated to all ages. You will find packed in printed film/flow pack to
personalize product with customer mark. Basis weight will be 100,150,200 ml. This product is
sold in carton box to make it more pleasant and easier to be transported without the product
subject to be change. The product will be distributed in supermarkets and speciality stores.

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4.New product technology

4.1 Process diagram

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4.2.Flow description and tehnological parameters

Raw material reception

Raw materials must have the following characteristics:

Water : must be pure

Honey : must be without impurities

Oat and nuts seeds must be without impurities.

4.3Preparation

Mix oatmeal with water and boil, blend regulary, in all these time the oatmeal
will be soft, and the composition will thicken, in this composition we add the honey, and
we let these composition 5 minutes more. After the flakes are placed together with water
in a vessel which is mixed by blender until it turns into a smooth paste, and then filter. At
the nut mix, the process is similar to that of oat milk, but the difference is in the fact that
the amount of nuts is 250 g ,add water and let to stand for 24 hours, then blend in a
blender.

Method of preparation vegetal ice cream.

The fruits are mixed by blender, over it we add the oat drink, nuts mix and we mixed
another 3 minutes. After this, the composition be filtered. Above the composition will be add honey,
green tea, palm oil will be homogenize and put in the frezer machine. This composition will be
freeze 30 minutes, and after this the icecream is ready. In industry, the composition of icecream will
be pasteurizated, and after this process it will be freeze.

The product is transported to stores by car.

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5.The new product phases

5.1.The prototype phase

The basic recip is starting with a traditional icecream recip.

I chose to use the drink oat, nuts mix and green tea to improve the taste.

Following the analysis test ( sensory analysis, humidity) I decided to start the
laboratory production of vegetal icecream.

5.2.Industrial scale production

The consumers had a positive reply. That is the reason why we decided to produce
this icecream at industrial scale.

At this phase new aspects should be included, such as labelling, actual packaging,
transportation, quality control systems.

Equipment hygiene is conducted by specialized firms compliance with specific

sanitary rules for food industry.

Workforce to produce this product is provided by company staff. The staff is due
to years of experience specializing in the factory and the courses completed by each employee.

Product transport is made with specific transport machine.

Vegetal icecream is packaging in plastic box where are indicated product name,
company, shelfline, content. The second package is carton, and also on the packing are indicated
the product name, company, content, shelf life.

In the phase of production we chose to not use a food additives .During industrial scale
production are made tests to check if the product meets the required characteristics.

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6.Phyzico-chemical analysis
Phyzico-chemical analysis are conducted to verify and ensure produt quality. The
analysis are: polyphenol determination , DETERMINATION antioxidant activity of bluesberries extract,
HPLC separation of phenolic compounds in blackberries, Identify qualitative anthocyanins by HPLC LC
MS of blackberries juice, spectrophotometers footprint green tea.;

The product must meet the characteristics listed in Table 1.

Characteristics
Vegetal icecream

Quantity polyphenolmalic acid equivalents

701.16
(mg / l)

Inhibition % (I) Blueberries-3.5

Raspberries- 5.3

Blueberries-4.86
Equivalent factor (F)
Raspberries- 6.6

Quantity of anthocyanins(mg/l) 146.30

Phenolic C(m
compund
tR g/ml)
Spectrophotometers footprint green tea Galocatechina 5.76 1.8

Catechina 11.150 4.4

6.1 Microbiological analysis

This examination is performed to determine the pest, wich can endanger the health of
consumers may compromise product quality.

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This type of products may be due to changes in microbiological impurity of raw

materials, either because of contamination during the technological flow, transport or marketing
conditions.

7.Packaging design

Because this product is new on the market we decided to achieve a special design for this
product package design.

As I specified package is made by plastic box. The reason we chose this type of
materials is to preserve the characteristics in time, as well as to attract the attention of consumers. Most
products of competition are packed in .

The box is with a handle as ensuring safe transportation of the product.

This product is transported with specific vehicles. For transport, vegetal icecream are
packaging in the other boxes with thicker walls.

The lable should specify the product name, product composition, manufacturing data.

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8.Product price
Product price is determined by adding: price of raw materials, depreciation on equipment
used, cost of maintenance, salary cost, etc.

Decreeing the product price is based on the main competitor on the market..To attract
consumers we decided that price of our product to be cheaper .

The shelf price of new product is 7 lei.

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BIBLIOGRAPHY
1. Constantin Banu, Alimente funcionale, suplimente alimentare i plante medicinale,2010
Editura ASAB, Bucureti.

2. Anca Peter,Camelia Nicula, Chimia compuilor alimentari cu funciuni multiple prezeni n

alimente,2011,Editura Risoprint
3. Doina Miere Chimia i igiena alimentar, vol.1, 2002, Editura Medical Universitar Iuliu
Haeganu, Cluj Napoca.

4. Constantin Banu Alimentaie pentru sntate 2009, Editura ASAB, 2009 Bucureti.

5. Journal of Biomedicine and Biotechnology,Volume 2012, Article ID 171956

6. Mirela Jimborean, D. ibulc, 2013, Tehnologia produselor lactate, Editura RISOPRINT,
Cluj-Napoca.

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