The development of technology for combined food products
2024
POPEL, Svetlana | IUŞAN, Larisa | DRAGANOVA, Elena | PARŞACOVA, Lidia | ZÎREANOVA, Elena | PUZHAILO, Evdokia
In order to enrich food products with natural biologically active substances and increase their nutritional value it is advisable to use blending of the main ingredients (fruit, cereals and dairy products). This allows us to compensate for the shortcomings of one type of raw materials with the advantages of another. This article describes an example of obtaining a combined product based on apricot puree, oat dispersion and a fat component. Experimental samples of combined products contain between 45% to 99% of fruit component, up to 10% grain dispersion and up to 20% of fatty ingredients. The developed desserts have high organoleptic characteristics and low caloric content due to the selection of optimal ingredients and their proportions in accordance with the formula for balanced nutrition.
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