Abstract
The article presents data on a developed recipe of a new vegetable milk product. A method of its production and its quality and chemical composition have been studied. Physical and chemical properties of the cakes and their biological value have been studied. Physicochemical properties and amino acid composition have been investigated. The nutritional value of the samples developed using vegetable oilcakes has been studied. So, in comparison with Control sample, Test samples were registered to have an increase in protein content by 3 and 3.4% and carbohydrates, including fiber, and a decrease in fat content by 7 and 8%, respectively. Moreover, alcoholic extract of beeswax being added in an amount of 0.5% has been revealed to increase the storage capacity of the confectionery spread samples developed. The data obtained showed that the method proposed allowed to obtain a confectionery spread with a high sensory qualities, improved nutritional value.
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