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Development of culinary products based on extruded grain raw materials
(2021) Dzyuba, N. A.; Bunyak, О.; Mokan, А. В.
In the study, mathematical and computer design was carried out to obtain recipe compositions for sweet dishes, namely blancmange with a high content of vitamins and protein. When designing blancmange recipes, the main goal was to obtain the maximum value of the product with the following content of nutrients (per 100 g of finished product): fat - not more than 11%; monocarbohydrates - not more than 65% and not less than 50%; dry matter - not more than 85% and not less than 96%; proteins - not less than 20%). Optimization of blancmange formulations was performed using the Excel Solver of the MS Excel spreadsheet (WINDOWS 2010). The content of basic macronutrients in apotion 69.77 - 78.55 g / portion. The developed products have a high content of protein, and they do not contain lactose, which is important in terms of meeting the needs of the human organism with hypolactasia. The obtained data of the study of qualitative indicators showed that under certain storage conditions, the content of sanitary-indicatory microorganisms meets the sanitary requirements for sweet dishes. Sensory indicators during storage showed high values. Thus, the total sensory indicator after 5 days of storage was 29.5 - 31.7 points out of 35 possible. Developed desserts can be recommended for use by people with hypolactasia, children, in the dietary nutrition.