Abstract
The aim of the study is to develop a recipe for combined curd-vegetable casseroles from local raw materials with improved organoleptic and physicochemical properties. A comprehensive study was conducted that allowed theoretically and experimentally substantiating the feasibility of using turnips as a functional ingredient in the preparation of curd-vegetable casserole. The following quality indicators were studied in the experimental samples of culinary products: mass fraction of fat, protein, total sugars, ascorbic acid content; sanitary and microbiological indicators: the number of mesophilic aerobic and facultative anaerobic microorganisms (QMAFAnM), the number of yeast and mold fungi, and coliform bacteria (BGCP). The applied research methods are the mass fraction of fats according to GOST 31902-2012, the mass fraction of protein by the Kjeldahl method according to GOST 10846-91, the mass fraction of ascorbic acid was determined by titration with a solution of sodium 2,6-dichlorophenolindophenolate according to GOST 24556-89, the mass fraction of sugars – by the iodometric method, by diluting the sanitary and microbiolo¬gical indicators of QMAFAnM according to GOST 10444.15-94, counting the colonies of mold fungi and yeast according to GOST 10444.12-2013 and coliform bacteria according to GOST 31747-2012. The study was carried out at the Department of Public Catering Technology and Processing of Plant Raw Materials of the Federal State Budgetary Educational Institution of Higher Education "BashSAU", Republic of Bashkortostan. In the recipe for making cottage cheese and vegetable casserole, carrots were replaced with turnips in a ratio of 25 to 100 %. It was found that 100 % replacement of carrots with turnips in a culinary product improves organoleptic properties (taste, color) and physicochemical indicators (increase in vitamin C by 5.5 times). Sanitary and microbiological indicators (QMAFAnM, coliform bacteria, yeast and mold) corresponded to the required SanPiN 2.3.2.1078-01 standards.
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