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.

There is an increasing demand for natural and healthy food products that play a multifunctional role in human diet. Pine cone syrup has long been known and used for its medicinal purposes. As part of the research, a syrup was developed from green pine cones, which can be used not only in cases of colds, but also in everyday life. The aim of the research was to evaluate different pine cone syrups produced by brown and white sugar and analyse their physical parameter changes during storage. Syrups were characterised by volatile compounds and their changes depending on the type of sugar used. The content of soluble solids, pH, viscosity and titratable acid during storage were analysed as well. A total of 33 volatile compounds were detected in syrup made with white sugar (SWS) and 36 in syrup with brown sugar (SBS). Of the compounds detected, sample SWS was characterised more by compounds giving a pine and resinous aroma, while sample SBS was characterised by a pine and citrus aroma. The determination of the soluble solids content of syrups, irrespective of the type of sugar chosen, using the t test analysis there is no significant differences (p>0.05). The average soluble solids of 63.2 ± 0.6 °Bx for sample SBS and 62.7 ± 0.6 °Bx for sample SWS, complies with the legislation on soluble solids content of syrups (62 °Bx). No significant difference was found between sample pH, which for both samples was 3.5. Sample SBS on average had a higher viscosity (0.102 ± 0.001 Pa·s) than sample SWS (0.09 ± 0.001 Pa·s) and it was noticed that the sample became more viscous during storage.