Mineral Composition Of Products Research Articles

ДОСЛІДЖЕННЯ ВИКОРИСТАННЯ ЦУКРОЗАМІННИКІВ У ТЕХНОЛОГІЇ ВИРОБНИЦТВА ПЛОДОВО-ЯГІДНОГО МОРОЗИВА

Urgency of research. There is a need of introduction into the human diet of products which allow to reduce risks of a number of diseases associated with metabolic disorders. Target setting. The development of dessert recipes with improved protein-carbohydrate composition is a rather complex but promising task for food technologists. Actual scientific researchers and issues analysis. The prospect of using fat and sugar substitutes in the recipe of frozen desserts, which makes it possible to reduce their glycemic index, is shown in scientific publications. Uninvestigated parts of general matters defining. The simultaneous use of protein and sugar substitutes in the technology of the production of frozen desserts has not been investigated. The research objective. The aim of the article is to study the qualitative properties of the fruit and berry ice cream samples with an improved protein-carbohydrate composition. The statement of basic materials. The evaluation of organoleptic, physicochemical and structural-mechanical parameters of the samples of fruit and berry ice cream made with the addition of protein, skimmed milk and sugar substitutes (fructose, stevia, sucralose and inulin) was carried out. Conclusions. The positive effect of fructose and protein on the quality of frozen desserts has been established. The calculated cost of raw materials does not exceed the based one. The use of other fruit supplements to improve the vitamin and mineral composition of products is proposed.

Change of technological indicators for soft cheese with bran depending on the rye bran dose

Assortment of cheese is the most diverse of dairy products and has several hundred items that can satisfy the needs of the most demanding customers. However, there are many studies on the creation of new types of cheese, the composition of which, in addition to milk, will include plant raw material. These products are called combined products and their including in the diet is provided energy homeostasis of the consumer. When creating combined dairy products, researchers try to correct the amino acid, fatty acid, vitamin and mineral composition of products to provide health promoting properties. The object of research is technology of soft cheese made from cheese «Feta» with adding plant components (rye bran) in the normalized mix of this cheese. Currently it is important to provide sufficient content of dietary fiber in the human diet. Cereals are often used for this purpose, but rye bran has advantage because they have more fiber content than other. Thus, the aim of this work was to develop a new type of technology of soft cheese with rye bran, which enriches the cheese with dietary fiber. The newly created product will facilitate removal of heavy metals, radionuclides and other pollutants from the human body. In addition, soft cheeses are the protein products and inclusion of non-dairy raw materials in their composition will enhance the positive effect of protein and added elements on the human body activating health promoting properties of the products.