Abstract
The paper is devoted to searching for alternative raw materials for the food industry. The purpose of this study is to develop a recipe and technology to prepare cheese curds coated with dried apricots. Conventional methods are used to study structural and mechanical parameters. The results obtained when investigating structural and mechanical indicators of fruit coating for cheese curds with the software package STATISTICA 6.0 are presented. The research involves regression and correlation analysis of experimental data. Based on the results we could determine the exact amount of each ingredient in the recipe for multicomponent fruit coating of cheese curds. A recipe and the stages of manufacturing process for the production of sweet cheese curds coated with dried fruit have been developed. The manufacturing process proposed for the production of cheese curds coated with dried fruit has a number of advantages in comparison with the traditional technologies for the production of glazed cheese curds. Replacing the chocolate glaze with dried apricots resulted in decreasing the cost of the cheese curds coated with dried apricots per 5 kg batch. Moreover, cheese curds with the fruit coating are a good source of complete proteins, fiber, vitamin C, and minerals.
Highlights
In Russia, the number of territories where a real ecological catastrophe is provoked increases from year to year
Replacing the chocolate glaze with dried apricots resulted in decreasing the cost of the cheese curds coated with dried apricots per 5 kg batch
Cheese curds with the fruit coating are a good source of complete proteins, fiber, vitamin C, and minerals
Summary
In Russia, the number of territories where a real ecological catastrophe is provoked increases from year to year. Chemical pollution is the potential for toxic effects in humans living in large industrial cities, which causes spread of ecology-dependent diseases. Enriching food with necessary nutrients and biologically active additives it is possible to provide the body with the substances it needs and increase its resistance to adverse environmental factors [1]. There has been a tendency to create products on the basis of milk-protein combination with various additives of plant origin [2]. This ensures a high level of balance and functional properties of the food product [3]
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