Abstract
The creation of a product with a balanced composition with increased food density and an optimal ratio of macronutrients, based on dairy raw materials, is a promising direction in the development of food technologies in the field of specialized nutrition. The object of the study was mixtures with an optimal ratio of protein, lipid and carbohydrate components equal to 1: 1: 4. In this case, the carbohydrate component of the product was additionally formed from raw materials of plant origin. Ingredients of Russian origin were used in the work. The organoleptic method was used to assess the consumer characteristics of freshly produced samples, as well as during their storage. There were no obvious differences in these indicators. In the samples put in storage, the physicochemical indicators were investigated: active acidity and viscosity. It is noted that an increase in viscosity is the result of stabilization of the product structure in comparison with its initial state, as a result of swelling of hydrocolloids. In the course of the work, the microbiological indicators of all samples were investigated. During the entire storage period, KMAFAnM did not exceed the average values of 250-2800 CFU / g, which gives grounds to determine the recommended shelf life of the resulting product 15 days.
Published Version
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