Usage of freeze-dried vegetable and fruit-berry powders in milkshake technology

Ekaterina Demina,Elena Zaugolnikova,Tatyana Bychkova,Olga Luneva,Anna Simonenkova,A Lukyanov,M Petkovic,E.H Abderrazzak,P.D Tung,V Mladenovic,S Antipov

doi:10.1051/e3sconf/202127903022

Abstract

The paper considers the prospects for the use of freeze-dried vegetable powders in the technology of milkshakes. The main advantages of using enriching powders in the composition of functional dairy products are shown. The use of plant powders has been proven to enrich dairy products with antioxidant substances, dietary fiber, vitamins and plant protein. A significant increase in the amount of vitamins was noted - in a strawberry-raspberry cocktail, the content of vitamin C increased 2.5 times, β-carotene - 100 times, vitamin E - 6 times (for a carrot-pumpkin cocktail). The content of the main macro- and microelements has also increased - potassium - by 15%, sodium - by 29%, iron - doubled, which is due to the full chemical composition of vegetable and fruit and berry powders. The use of natural plant components as flavoring additives will significantly improve the organoleptic properties of the developed dairy products.

Highlights

In the past few years, the technology of sublimation dehydration of raw materials and finished products has been successfully developed all over the world and in Russia
It should be noted that the use of natural plant components as flavoring additives will significantly improve the organoleptic properties of the developed dairy products [4]
It is impossible to regulate the technological process of producing milkshakes in a targeted manner without studying the functional and technological properties of the raw materials used

Summary

Introduction

In the past few years, the technology of sublimation dehydration of raw materials and finished products has been successfully developed all over the world and in Russia. The vacuum drying method makes it possible to obtain biologically valuable products, to preserve their consumer properties and hygienic safety for a long time under unregulated temperature conditions [2,3]. Of great practical interest is the expediency of using plant raw materials obtained by freeze-drying in the technology of dairy products. The use of plant powders will enrich dairy products with antioxidant substances, dietary fiber, vitamins and plant protein. It should be noted that the use of natural plant components as flavoring additives will significantly improve the organoleptic properties of the developed dairy products [4]

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Results