Muffin is a flour confectionery product with an elastic texture. Nowadays, vegetable products are replacing traditional dairy products more often in the food sector. Tofu, which is a quintessential soy protein product, is one of the alternatives for making vegan products. The aim of this research was to determine the influence of defrosting processes to changes of sensory and textural properties of muffins with cottage cheese and its vegan substitutes. Five types of muffins were used in the study – muffin without cottage cheese (control), muffin with cottage cheese, muffin with lactose-free cottage cheese, tofu muffin and tofu chickpea muffin, which were thawed after freezing in two ways (at room temperature and in a microwave oven). For the determination of muffin quality, the Quantitative descriptive method (QDA) was used, and for overall liking, the 7-point hedonic scale and acceptance – Just-about-Right (JAR) method were used. To evaluate physical-chemical and textural analysis, standard methods were used. The method of defrosting muffins – room (ambient) temperature or microwave – has no significant effect (p is greater than 0.05) on the quality and JAR rating of the muffins with cottage cheese and tofu. The obtained results showed that the addition of plant-based protein sources significantly reduces the volume of muffins; the texture of the muffins becomes softer, but stickier. In the process of defrosting using a microwave, the structure of the muffins is drier, softer, whitish, and less sticky, compared to a muffin thawed at 22 °C.

This research aims to manufacture edible film from sodium Alginate that contain cherry puree and apricot puree in different proportion (100% cherry, 100% apricot, 50% cherry and 50% apricot, 75% cherry and 25% apricot, 25% cherry and75% apricot). The fruits (cherry, apricot, peach, prauns, berries) were covered with this ypes of biofilm and sensory proportion (taste, texture, color and general acceptance) were studied during certain periods of time. The result showed that covering the fruits with filming solution and storing them in refrigeration increase their preservation period and makes them acceptable for up to 20 days sometimes. And fruit that covered with films that contain fruit puree (25% cherry and 75% apricot) is the most conservative its general acceptance for up 20 days. The result showed decrease in the values of color indictors during freezing storage. A decrease in the concentrations of dissolved solids and a decrease in viscosity, while the water activity of the five products manufactured from fruit puree increased during freezing. As for chemical indicators, an increase in moisture content was observed during storage and a decrease in ach values. The results confirmed the possibility of manufacturing a product of frozen puree without any additives, and the mixtures containing cherries with a higher percentage than apricot were the best for producing a product of frozen fruit puree.