Innovative Technologies of Desserts with Increased Biological Value

Abstract

Actuality. The article presents and founds a new dessert technology with a high biological value. The making orange jelly technology “Sunny-sunny” with the addition of quince has been developed. Based on the study of the chemical composition of the dessert, a dessert quality model with high biological value has been constructed. Developed orange sunny-jelly has got a high content of dietary fiber, vitamins and minerals. Designed desserts with quince can be recommended for therapeutic and prophylactic and baby food. Purpose and methods. The purpose of scientific research is the development of a new dessert technology with the increased biological value of orange jelly with the quince addition. The object of the research is the newest dessert technology with high biological value. The subject of the research is orange jelly, quince, model compositions, technology, and a prototype. Research methods are organoleptic, physio-chemical; methods of experiment planning and mathematical processing of experimental data which are based on computer technologies. Results. The results of a theoretical and experimental study of the creation of an innovative technology for desserts of high biological value are presented. It has been used the dessert orange jelly technology using quince, the technological scheme of orange jelly “Sunny-sunny” with the addition of quince. The organoleptic characteristics of the dessert have been investigated. The nutritional, energy value and vitamin-mineral composition of the control and experimental samples of the sweet dish orange jelly “Sunny-sunny” with the addition of quince have been calculated. In the developed jelly, the magnesium content increased by 269%, potassium by 186% and iron by 750%. The vitamin composition increased in such indicators: vitamin PP by 250%, vitamin B2 by 500%, vitamin E by 200%, vitamin C by 319%. Designed dessert – orange jelly “Sunny-sunny” with the addition of quince, provides the child’s body’s need for dietary fiber by 9.2%, iron by 12.1%, potassium by 3.69%, and vitamin C by 21.5%. Conclusions and discussion. An orange dessert technology using quince superior in quality with traditional foods has been developed. “Sunny-sunny” designed orange jelly with the addition of quince with a high content of dietary fiber, vitamins and minerals, and the richer the food on their composition, the greater is its positive effect on the child’s body. Designed desserts with quince can be recommended for therapeutic and prophylactic and baby food.