NONFATTY CHEESE-CURD DESSERTS WITH PLANT BIOCORRECTORS
Journal Title: Вчені записки Таврійського національного університету імені В. І. Вернадського. Серія: Технічні науки - Year 2018, Vol 29, Issue 2
Abstract
In the work the usage of plant biocorrectors achievement of prophylactic orientation of cheese desserts, based on sour-milk cheese, is substantiated. The choice of modified starch, plant biocorrectors and spices in desserts is substantiated. The fatty acids composition, namely, the presence of essential fatty acids and antioxidative activity of the aimed products was studied. The biotesting with «Allium-test» usage for the integral assessments of safety of the obtained nonfatty desserts of sweet and salted direction was conducted. Based on experimental and theoretical investigations the scientifically substantiated formulations of nonfatty sweet and salted cheese-curd desserts with nutritive value and sanitary properties were developed. The organoleptic, physico-chemical and microbiological indices of the end product quality were determined.
Authors and Affiliations
О. В. Севастьянова, Л. М. Пилипенко, Т. В. Маковська, Д. С. Гончаров
Keywords
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