Sorbets are healthy ice cream alternatives and desired frozen desserts by vegetarians and vegans. This study focuses on assessing the effects of sorbet recipe alteration through the addition of different percentages of Zizyphus jujuba powder. Stevia rebaudiana was used as a sugar substituent. A control sample and five variables were developed. Peaches from the “Laskava” (native Bulgarian) variety were used as the main ingredient. The new sorbet matrices were characterized based on their moisture and ash content, overrun, melting behavior, melting rate, water holding capacity, pH, nutritional data, soluble solids content, titratable acidity, vitamin C content, total phenolic content and antioxidant activity. The microbial load and CIELAB color of the sorbet alternatives was also evaluated. A sensory evaluation revealed the most preferred variant. Panelists evaluated the appearance (n = 6), aroma (n = 5), flavor (n = 5), mouthfeel (n = 7), and aftertaste (n = 5). The soluble solids content varied from 17.50 to 33.03%, the ash content from 0.36 to 5.21%, the moisture content from 63.77 to 80.21%. The studied sorbet matrices have an overrun in the range from 8.11 to 12.32%. Results showed that a potential for the development of peach sorbet matrices with added value and a reasonable consumer acceptability exists. Further research can perfect the recipe and provide a reference for other frozen desserts.

The stability characteristics of model emulsions O/W with stabilizer 20% dry matter from four varieties of Ziziphus jujube (Tiger tooth, Li (with and without spines), China 2A) of Bulgarian origin were studied. The stability characteristics of the varieties during storage (first, fifth, tenth day) were investigated. Basic emulsion characteristics (stability, dispersity and distribution of oil globules) were analyzed. Increasing the oil phase from 20 to 40 and 60% increased the stability of the emulsions systems in the storage process. Dispersity increases with increasing oil phase (20, 40 and 60%). Microscopic studies prove the analysis of the stability characteristics made. Good stability properties were established for all four jujube varieties of Bulgarian origin.