Open AccessComplex plant food systems in the production technology of dietary cottage cheese desserts
Author(s) -
Л. Э. Глаголева,
Н. П. Зацепилина,
A. S. Galimov,
Svitlana Pavlova
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/839/3/032018
Subject(s) - food science , recipe , stevia , raw material , cottage industry , food processing , chemistry , medicine , alternative medicine , organic chemistry , pathology , rural area
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.