Technology of apple desserts for functional purpose

Abstract

The article deals with the relevance and development of technologies of dessert dishes of functional purpose - apple mousse with fructose and quinoa flour. Organoleptic, technological and physicochemical studies have been carried out, which proved the feasibility of using fructose and quinoa flour. In the process of technological developments, taking into account organoleptic evaluation, a prototype was selected and the technology of apple mousse with fructose and quinoa flour was developed. Technological developments were carried out to replace semolina with quinoa flour. It was introduced in the amount from 10 to 100% of semolina weight. It was established that the optimal is the dosage of quinoa flour in the amount of 45%. Organoleptic evaluation of apple mousse with full extraction of sugar and semolina with the use of quinoa, gelatin and fructose on a 5-point scale, where such quality indicators as appearance, colour, smell, taste, consistency were determined. According to the results of the conducted research the technology of apple mousse with fructose and quinoa with improved content of essential nutrients was developed. On the basis of the obtained data we can conclude that the developed apple mousse with fructose and quinoa, enrich the human diet with deficient nutrients and reduce the amount of easily digestible carbohydrates.