DEVELOPMENT OF ALMOND MILK–FRUIT SORBET COMPOSITIONS WITH A RECORD OF THEIR PHYSICO-CHEMICAL, BIOLOGICAL, NUTRITIONAL, AND TEXTURAL PROPERTIES.

Constantly changing eating habits in favor of a healthier choice are an ongoing trending topic. The development of new products with enhanced properties is needed to meet the demands of the contemporary consumer. Sorbets (fruit ice creams) are typically preferred as a summer refreshment. This study focuses on the development of almond milk–fruit (apricots, plums, and their combination) sorbet compositions with reference to and a comparison of their physico-chemical properties (moisture and ash content, color spectra, titratable acidity, pH, total soluble solids, meting rate, and melting behavior), nutritional composition (by the calculation method), textural properties, antioxidant activity, and water activity. A control sample for each fruit was used, as well as two alterations of the initial recipe using bee honey and lucuma powder as refined sugar replacements. The soluble solids content varied from 12.80 to 28.03%, and the moisture content from 59 to 76%. The water activity was above 0.9 in all samples. The CIE-lab data showed significant differences between the three fruits used for the sorbet base. The apricot resulted in a yellowish product, the hybrid in a pink, and the plum in a red. The results show that similarity between samples exists but the choices of fruit and sweetener affect the product. Further research can provide even better reference for other frozen desserts.