Open AccessImprovement of curd mass production technology
Author(s) -
Yuri Gerber,
Ekaterina S. Oshchepkova,
Alexander Gavrilov,
Dmitry Ermolin
Publication year - 2021
Publication title -
e3s web of conferences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.203
H-Index - 22
eISSN - 2555-0403
pISSN - 2267-1242
DOI - 10.1051/e3sconf/202128402014
Subject(s) - organoleptic , food science , novelty , production (economics) , component (thermodynamics) , product (mathematics) , final product , composition (language) , chemistry , biochemical engineering , mathematics , engineering , art , market economy , philosophy , physics , geometry , theology , literature , economics , macroeconomics , thermodynamics
The article is devoted to the improvement of the curd mass production technology developed by the authors earlier, in particular, the selection of the fruit component to be added to the product to improve its nutritional qualities. Besides, the organoleptic and physicochemical characteristics of the proposed product have been evaluated and its fatty acid composition has been analyzed in order to confirm the beneficial properties of the curd under consideration. The relevance and novelty of the topic lies in the use of a fruit component that has not been previously used in such technologies, as well as in the creation of the product having a balanced content of nutrients, vitamins, and antioxidants.