The objective of the current study was to create a frozen dessert with reduced fat and sugar content, using plant-based ingredients and to evaluate its physical, rheological and nutritional properties. The dessert formulations were developed using plant-based ingredients such as sweet potatoes, potatoes, carrots, and beetroot, combined with date sugar, corn starch and skimmed milk powder. Chemical analysis showed that the sweet potato (SP) sample had the highest energy value due to its carbohydrate and fat content, while the carrot (CR) sample had the lowest. Rheology tests revealed that beetroot-based (BR) samples exhibited the highest viscosity, likely due to the high dietary fibre content in beetroots, while the CR sample was the most fluid, attributed to its lower solids content. The study showed that air bubble size influenced texture and melt behaviour. The overrun, a measure of air incorporation, was highest in the BR sample, contributing to a lighter texture. The hardness of the desserts was influenced by solid content and ingredient composition, with the CR sample being the hardest. Melting rate analysis revealed that all samples melted slowly, with the SP, SPP (sweet potato + potato), and BR samples melting uniformly over time. Overall, the study demonstrated that plant-based ingredients could effectively replace traditional high-fat animal-based ingredients, yielding frozen desserts with favourable nutritional profiles, acceptable rheological properties, and desirable physical characteristics.

Climatic conditions for soybean cultivation in Latvia are challenging because of their variability. In addition, the sum of sunlight hours and the ratio of temperature and precipitation required to produce a quality crop are unpredictable. There is a risk that even early soybean varieties will not ripen due to weather conditions in a region. Studies show that soybean plants, including the green part of the crop, are well suited for animal nutrition prepared as hay or silage. The aim of this study was to evaluate the chemical composition of different soybean varieties harvested before ripening and assess them as hay or silage raw material. Weight, protein, fat, ash, fibre, acid detergent fibre (ADF) and neutral detergent fibre (NDF) of soybean varieties ‘Erica’, ‘Bolgar’ and ‘Viola’ green mass were determined at different stages of maturity. The results of the study showed a significant increase in protein (from 9.18% to 12.06%) and fat (from 1.18% to 4.40%) content of the dry matter variety ‘Bolgar’ from September to October. The protein content of the dry soya green mass was not affected by variety at the same developing stage but significantly changed among different stages of maturity. As the plant develops, the sucrose content in the green mass increases, the same as the total sugar content.