@article{Kuzmyk_Marynin_Svyatnenko_Zheludenko_Kurmach_Shvaiko_2021, title={Prospects of use of vegetable raw materials in the technology of sour-milk dessert}, url={https://journal.eu-jr.eu/life/article/view/1848}, DOI={10.21303/2504-5695.2021.001848}, abstractNote={<p>Prospects for the use of vegetable raw materials in the technology of sour-milk desserts have been substantiated. According to the results of organoleptic and physicochemical parameters, a rational ratio of recipe components in the product has been established.</p> <p>The results of the organoleptic evaluation show that the introduction of sublimated fruits in an amount of less than 5&nbsp;% does not give a pronounced taste and smell. And the introduction of dry whey protein concentrate in an amount of more than 6&nbsp;% contributes to a heterogeneous consistency with the presence of lumps.</p> <p>It has been investigated, that with increasing the amount of sublimated fruits in the sour-milk dessert, the active acidity slowly decreased in the range of 4.8…5.4&nbsp;pH units. Due to which the process of fermentation of the mixture is slow. The moisture holding index increased with the addition of sublimated fruits by an average of 4&nbsp;%. The presence of a dry whey protein concentrate gives the products a delicate plastic consistency due to the high dispersion of whey protein micelles and the peculiarities of gelation.</p> <p>Therefore, it is recommended to add sublimated fruits to the sour-milk dessert not more than 7&nbsp;%, dry whey protein concentrate not more than 6&nbsp;%.</p> <p>The nutritional value of the sour-milk dessert in accordance with the most important components according to the daily requirement has been studied. The consumption of sour-milk dessert will ensure the content of easily digestible biologically complete milk protein within 5–8&nbsp;g/100&nbsp;g. The combination of the sour-milk base with raw fruits will provide potassium content by 166–267&nbsp;g/100&nbsp;g, magnesium content by 16–24&nbsp;g/100&nbsp;g, calcium by 135–180&nbsp;g/100&nbsp;g, sodium by 53–70&nbsp;g/100&nbsp;g</p&gt;}, number={3}, journal={EUREKA: Life Sciences}, author={Kuzmyk, Uliana and Marynin, Andrii and Svyatnenko, Roman and Zheludenko, Yulia and Kurmach, Mykhailo and Shvaiko, Roman}, year={2021}, month={May}, pages={29-35} }