ФУНКЦИОНАЛДЫ ИНГРЕДИЕНТТЕРІ ҚОСЫЛҒАН СҮТ ТҰЗДЫҒЫНЫҢ ФИЗИКА-ХИМИЯЛЫҚ ЖӘНЕ ОРГАНОЛЕПТИКАЛЫҚ КӨРСЕТКІШТЕРІН БАҒАЛАУ

Abstract

This article presents physicochemical analyses of vegetables used in milk sauce. Organoleptic and physicochemical studies were conducted on milk sauce with the addition of functional ingredients. The use of vegetable crops, in particular parsnip puree, in the technology of traditional and new types of dairy products appears to be highly promising. The wide range of nutrients and physiologically active substances contained in vegetables makes it possible to consider them as raw materials for the development of functional food products. The addition of functional ingredients improves the structural-rheological and organoleptic properties of the final product, as well as enhances its nutritional and biological value. The optimal dosage of the additive was 10%. The technology of the sauce, which includes curd whey, has also been developed, which increases its biological value.