ЕКІНШІ СҮТ РЕСУРСТАРЫН КЕШЕНДІ ПАЙДАЛАНУ

Abstract

The paper shows that the production of functional food products is an urgent task for the modern food industry. Recipe and technologies of functional pumpkin milk dessert from secondary dairy raw material-milk whey are investigated. With the purpose of improvement of organoleptic characteristics and giving therapeutic and preventive effect the experimental samples of dairy dessert with the use of pumpkin are developed. To give jelly functional properties in the development of dairy dessert as a sugar substitute used steviol glycoside E960 – stevia extract. On the basis of the research results the optimal concentrations of the introduced structuring agents were determined, recipes and technology of preparation of functional dairy dessert were developed, the energy value was determined. It is established that the use of pumpkin filler allows to increase the biological value of desserts due to the rich vitamin composition, flavonoids, macro- and microelements and biologically active substances. To create polycomponent functional products of a balanced composition, the prospect of combined use of secondary milk raw materials with components of plant origin has been established.