Abstract
A recipe and technology for the production of a new fermented milk dessert Martyshka of increased nutritional value have been developed. The recipe of the new dessert includes such components (g/100 g): cottage cheese – 54, jam – 23, honey – 8, sesame – 4, cream – 6, and glutin – 5. The determined contents of the main food components (g/1 serving) are the following: proteins – 13.2, fats – 11.6, and carbohydrates – 46.3. The dessert is a source of vitamin C, and it covers 37.04 % of daily human needs. By introducing glutin into the dessert composition, the protein content of the finished product is increased, and it covers an average of 16.92 % of the daily requirement. Besides, the dessert is rich in calcium, so one portion of the dessert covers 25 % of the daily human need. The obtained data make it possible to claim that the developed dessert is the source of the main macro- and micronutrients, and it meets the demand for them at a high level. The research findings obtained during the evaluation of the microbiological and organoleptic indices during storage allow asserting that the new dessert «Martyshka» will be competitive on the consumer market of Ukraine. Thus, when the product is stored for 5 days at a temperature of (4±2) °C, the contents of coliform bacteria, Salmonella, mold fungi, yeast, and Staphylococcus aureus correspond to the sanitary and hygienic requirements for fermented milk desserts. The resulting dessert «Martyshka» can be recommended for children and as gerodietic nutrition.
Highlights
A unified state scientific and technical policy in the field of healthy nutrition was developed in the context of new economic relations and specific priorities of Ukraine.The basis is the satisfaction of the physiological needs of man in essential nutrients and the organization of adequate healthy nutrition
The new nutrition system will ensure the physiological needs of the population in macro- and micronutrients, improve the health indicators of the population, as well as concentrate resources and scientific and technical potential of the country on solving problems that are vital to the nation
The development of a new fermented milk dessert enriched with collagen hydrolysate is promising
Summary
A unified state scientific and technical policy in the field of healthy nutrition was developed in the context of new economic relations and specific priorities of Ukraine. Improving the structure of nutrition of the population of Ukraine provides for an increase in the production of food products through the improvement of existing and the creation of new technologies for functional food products. Such products should have the following properties: – a balanced chemical composition; – a low energy value; – low contents of sugar and saturated fatty acids;. Due to the introduction of various biologically active additives into the recipes, the products acquire functional properties In this regard, it is important to develop a production technology and evaluate the quality of the new dessert of increased nutritional and biological value
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
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 callMore From: Eastern-European Journal of Enterprise Technologies
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
