QUALITY ESTIMATION OF FROZEN DESSERTS WITH POLYFUNCTIONAL COMPOSITION

Abstract

The article analyzes the structure of consumption of animal and plant origin food products. The characteristic of milk-protein concentrates is being looked at for the purpose of their use in the technology of frozen desserts. The relevance of the development of new frozen desserts with poly-functional composition is substantiated. The technological process of production of poly-functional ingredients soy-containing protein component and protein-herbal semi-finished product is being dealt with. Formulations of frozen desserts with proteins of various origins were developed on the basis of a complex analysis of organoleptic indicators and physico-chemical characteristics. The aim of the work is to evaluate the quality of frozen desserts with poly-functional composition. The object of research is the technology of frozen desserts. It is proved that by using the graph-mathematical method it is possible to predict the quality of frozen desserts with soy-containing protein component in the range of 40...50% and protein-herbal semi-finished products at the level of 20...25%. An analysis of the amino acid composition of frozen desserts has confirmed that the introduction of protein components of different origins in formulation will lead to high biological value products.