Studying the properties of monoingredients for stabilizing a complex whey dessert in the food industry

Abstract

In the modern world, both in the Russian Federation and abroad, the unresolved problem of complex and rational processing of low-fat dairy raw materials, in particular whey, is still acute, despite active research in this area. Another problem, no less important and relevant, is poor-quality nutrition of the planet’s population, which leads to an increase in the number of alimentary-dependent pathologies, in connection with which there is a need to enrich food products. A dessert with milk whey, which has an increased nutritional value due to the introduction of vegetable food flavoring components, is proposed for production and research. The product is designed for preventive nutrition, it is possible to consume in the presence of a common disease - diabetes, which is due to the presence of natural sugars and the introduction of stevia sweetener with lactulose. Studies have been carried out to determine organoleptic, physicochemical and rheological indicators.