Abstract
The aim of this work is to justify the use of candied fruits as fillers in the production of curd and to study their influence on the quality indicators of the finished product. The article presents studies of the organoleptic, physicochemical, structural and mechanical properties of the curd masses depending on the type of fillers. Curd recipes have been developed with candied parsnip in the amount of 10 %, candied parsnip in the amount of 15 %, candied pumpkin in the amount of 10 %, candied pumpkin in the amount of 15 %. Experimental studies have determined the optimal dose of candied fruits from parsnip and pumpkin, which is 150 kg per 1000 kg of the product. The chemical composition of pumpkin and parsnip is analyzed, the feasibility of using candied fruit from them as fillers is substantiated. In order to preserve the maximum amount of vitamins in candied fruit, a technology for their production has been developed, including cooking in sugar syrup using low temperatures (60 °C) and further drying by the convection-vacuum method at a temperature of 50 °C. It has been established, that all types of fillers that took part in the experiments do not adversely affect the physicochemical and rheological properties of the curd mass. It has been proven, that candied parsnip and pumpkin positively affect the density of the curd mass structure and provide the plastic structure of the product
Highlights
The main component of the curd mass is cottage cheese, which during its production is not amenable to heat treatment, which allows you to save all its useful properties
Materials and methods The cottage cheese recipe is selected according to the technological instructions for obtaining the finished product in accordance with the requirements of DSTU 4503:2005 “Cottage cheese products
The results of the analysis indicate high indices of the nutritional and biological value of these types of raw materials and confirm the feasibility of their use for the production of candied fruits and cottage cheese with candied fruits
Summary
The main component of the curd mass is cottage cheese, which during its production is not amenable to heat treatment, which allows you to save all its useful properties. Curd mass can be used as a ready-to-eat dessert, and as a raw material in the manufacture of a variety of products. Fruit and berry, vegetable and confectionery fillers are used as additives that add a certain taste to the production of sweet curd masses. Current technologies are those, using vegetable raw materials, which allow enriching dairy products with natural vitamins, pectins, minerals, as well as natural coloring agents [1, 2]. The effect of pine nuts on the quality and biological value of the curd and plant mass has been investigated and the possibility of obtaining a curd product with predetermined dietary and therapeutic properties has been brought up [3, 4]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
