Complex plant food systems in the production technology of dietary cottage cheese desserts

Autor:	A. S. Galimov, N. P. Zatsepilina, L. E. Glagoleva, S. V. Pavlova
Rok vydání:	2021
Předmět:	Production (economics) Business Food science Plant foods
Zdroj:	IOP Conference Series: Earth and Environmental Science. 839:032018
ISSN:	1755-1315 1755-1307
Popis:	The current priority trend in the food-processing industry is the use of non-traditional biologically active plant raw materials. In this regard, the potential application of stevia syrup and a dry pumpkin-based vegetable complex in the design of an integrated food system and further use in the production technology of dietary cottage cheese desserts with sucrose being completely replaced has been investigated. Thus, the content of the selected components has been determined to be 0.175 g of stevia syrup and 4 g of a pumpkin-based vegetable complex per 100 g of the cottage cheese base. The data obtained were used in the development of a recipe of dietary cottage cheese-based desserts.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::53d5426b073f3ba2615d8c0ad077fa45 https://doi.org/10.1088/1755-1315/839/3/032018 Zobrazit plný text záznamu