Abstract
The article presents the technology of mousse using whey protein concentrate and sublimated raspberry powder. According to the results of the study, it was established that the use of concentrate contributes to an increase in the protein content of the finished dish by 9,51%, and the use of sublimated raspberry powder enriches the mineral and vitamin composition of the mousse, in particular, the content of potassium, calcium, phosphorus, iron, vitamins of group B. During the analysis of organoleptic quality indicators, an improvement in the consistency and taste of the finished mousse was noted. The data presented in the article prove the expediency of using whey protein concentrate and sublimated raspberry powder in mousse technology to expand the range of balanced sweet dishes in modern restaurants.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
