The effect of melon and watermelon concentrates on consumer properties of polycomponent dairy dessert
Keywords:milk dessert, jelly, carrageenan, melon, watermelon
A full balanced nutrition is a necessary condition for a person”™s normal physical and mental development, resistance to the effects of adverse environmental factors and strengthening immunity, which is of particular importance in the bad ecological situation in the world. Providing the population with high-quality bio-functional food is an important state task, the fulfillment of which is the key to the health of the nation, and ultimately ensures the security of the country. One of the effective ways to prevent and treat various diseases is the development of a new generation of functional dessert products with dietary properties. As a basis, there has been a principle considered, i.e., the high nutritional, biological value and physiological activity of the product are predetermined by the high quality of the raw materials. The article analyzes the state of the dairy industry at the present stage. The efficiency of melon and watermelon concentrates in the production of multicomponent dairy dessert has been substantiated. The positive effect of the tested concentrates on the structural and mechanical properties of the jelly part of the dessert, organoleptic characteristics and nutritional value of the product has been established. The optimal concentration of the gelling agent in the jelly has been determined. There were some conducted experiments aimed at maximum reducing of the gelling agent”™s weight fraction in the product.
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