DEVELOPMENT OF TECHNOLOGY FOR THE PRODUCTION OF NEW TYPES OF PROTEIN-VITAMIN SWEET DISHES

Abstract

Currently, one of the priorities in the field of healthy nutrition of the population in accordance with the State Policy of the Russian Federation is the development of the production of food products enriched with essential components, as well as the expansion of domestic production of the main types of food raw materials that meet modern quality and safety requirements, so the research aimed at the development of new types of products is relevant. The article considers the possibility of creating combined sweet dishes based on animal and vegetable raw materials. A scheme for obtaining vitamin supplements in the form of homogenized purees from sea buckthorn and celery has been developed. The physicochemical parameters and vitamin composition of homogenized sea buckthorn and celery purees were studied. On the basis of the obtained data, a technology for the production of new types of protein-vitamin sweet dishes based on cottage cheese has been developed. The organoleptic and physico-chemical quality indicators of the obtained samples of sweet dishes with different concentrations and ratios of homogenized sea buckthorn and celery purees were determined. The vitamin composition was also studied. The degree of satisfaction of the need for nutrients and energy when eating protein-vitamin sweet dishes with sea buckthorn and celery puree was established. New types of protein-vitamin sweet dishes have high organoleptic characteristics (rich taste, pleasant aroma of sea buckthorn, airy consistency), increased nutritional and biological value due to the proteins, vitamins (A, E, C), macro - and micronutrients contained in them. These sweet dishes can be recommended for the nutrition of the general population, including the diets of school-age children and the elderly.