USE OF THE ROLL-BASED CELLAR IN THE TECHNOLOGY OF WOVEN PAT
Journal Title: Вчені записки Таврійського національного університету імені В. І. Вернадського. Серія: Технічні науки - Year 2018, Vol 29, Issue 1
Abstract
Modern pace of society has led to the emergence of numerous nutritional and food safety issues. In Ukraine, the urgency of the problems related to the quality and character of food is determined by the low ability of the majority of the population to provide a healthy diet. For Ukraine, the concept of healthy eating is gaining momentum, namely, the production of functional products has been developing intensively in recent years. It is forecasted that in the coming years, the share of functional products will reach 30% of the total volume of the food market. There is also an increase in demand for dairy products with a combined balanced composition. Vegetables play an important role in human nutrition, so it is interesting to combine dairy and vegetable raw materials in to a single product, in particular the use of celery root in the technology of cheese products. The root of celery has significant beneficial properties, soothes the nervous system, is a light antidepressant, positively affects the functioning of the kidneys and normalizes the sleep. The article presents the technology of the custard paste from the celery root of functional purpose. The optimum method and the step of introducing celery root in the manufacture of cheese products is chosen. Experimentally determined the optimal amount of vegetable puree, namely 20%. The organoleptic and physico-chemical parameters of celery root cake and finished product were studied.
Authors and Affiliations
І. М. Турчин, А. В. Войчишин, Х. В. Гамкало
Keywords
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