سارا خسروشاهی

Ice milk is a low-fat frozen dairy product, which is much cheaper than ice cream. The texture of low-fat products is one of the most important issues in the marketing of these products. There has been a lot of research on the use of surfactants in ice cream formulations, which shows the ability of these compounds to increase consistency and agitation and aeration, improve melting resistance, create a softer and creamier texture, and increase the overrun. The present study investigated the effect of adding Chubak root extract powder to ice milk on the quality of this product. Ice milk mixture was produced with different concentrations of Chubak extract powder (0, 0.015, 0.030 and 0.045 g/kg) and the changes in physicochemical and sensory properties of ice milk were investigated. The results showed that increasing the concentration of the extract in ice milk increased the consistency coefficient, overrun, melting resistance, creaminess and overall acceptance, while the values ​​of flow behavior index, hardness, adhesiveness, roughness and coldness decreased. These results can be related to increased water absorption, improved agitation, increased fat instability and smaller ice crystals. Sensory evaluation showed that ice milk containing 0.045 g/kg Chubak root extract powder had the highest overall acceptance and gained more scores. It can be concluded that the use of Chubak root extract powder in the preparation of ice milk can improve the functional characteristics of the product so that it can achieve a higher position in the group of frozen dairy products.

During the marketing process, the consumer's needs are identified and the way to supply it is determined in order to obtain his satisfaction from the product and a durable, mutually beneficial relationship with him. In order to investigate the behavior of consumers, factors affecting these behaviors should be identified. In this research, the effect of some packaging parameters on increasing food marketing has been investigated. The results showed that the form, design, color and material of food packaging had a significant effect on its sales growth. It was also found that the priority of the package is for glass, plastic, metal, cardboard and paper, respectively. The results showed that transparent and firmly packed packaging had a significant effect on sales growth. In these results, the packaging priorities were transparency, material, strength, color, design, shape, and size of packaging. According to the results, it is recommended that manufacturers of food products should pack food products in transparent containers or, if they cannot be transported transparently, to print a clear form of foods on the package. It should be noted that the use of applicable packages for food packaging is not recommended. In general, the results showed that food packaging was effective in increasing food marketing.