Open AccessConsumer properties and environmental safety of a functional curd product
Author(s) -
V. V. Kryuchkova,
И Ф Горлов,
М.И. Сложенкина,
N.I. Mosolova,
N V Lomonova,
С. Н. Белик,
P V Skripin
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/965/1/012042
Subject(s) - organoleptic , food science , whey protein , biological value , chemistry , product (mathematics) , composition (language) , mathematics , linguistics , philosophy , geometry
The authors studied the composition and properties of sesame seeds and whey proteins. It was found that they have medicinal properties, high nutritional and biological value, contain a complex of essential minerals and vitamins necessary for the normal functioning of the body. The dose, method and technological stage of introducing sesame seeds and whey proteins in the production of curd products were studied, on the basis of which the technology of a functional curd product was developed and its consumer properties were determined. It was found that the introduction of sesame seeds and whey proteins increases the organoleptic characteristics, nutritional and physiological value of the curd product.