The effect of melon and watermelon concentrates on consumer properties of polycomponent dairy dessert

Authors

  • Ivan Fyodorovich Gorlov Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production, Rokossovsky Str., 6, Volgograd, 400131 Russia; Volgograd State Technical University, Lenin Avenue 28, 400050 Volgograd, Russia, Tel: +78442391048
  • Irina Vazhayena Mgebrishvili Volgograd State Technical University, Lenin Avenue 28, 400050 Volgograd, Russia, Tel. +79610789402 https://orcid.org/0000-0003-3522-3442
  • Marina Ivanovna Slozhenkina Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production, Rokossovsky Str., 6, Volgograd, 400131 Russia; Volgograd State Technical University, Lenin Avenue 28, 400050 Volgograd, Russia, Tel: +79047729999
  • Natalya Ivanovna Mosolova Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production, Rokossovsky Str. 6, Volgograd, 400131 Russia, Tel.: +79033735182
  • Irina Alexandrovna Tarasova Volgograd State Technical University, Lenin Avenue 28, 400050 Volgograd, Russia, Tel. +79272581659 https://orcid.org/0000-0002-0440-7962

DOI:

https://doi.org/10.5219/1115

Keywords:

milk dessert, jelly, carrageenan, melon, watermelon

Abstract

A full balanced nutrition is a necessary condition for a person”™s normal physical and mental development, resistance to the effects of adverse environmental factors and strengthening immunity, which is of particular importance in the bad ecological situation in the world. Providing the population with high-quality bio-functional food is an important state task, the fulfillment of which is the key to the health of the nation, and ultimately ensures the security of the country. One of the effective ways to prevent and treat various diseases is the development of a new generation of functional dessert products with dietary properties. As a basis, there has been a principle considered, i.e., the high nutritional, biological value and physiological activity of the product are predetermined by the high quality of the raw materials. The article analyzes the state of the dairy industry at the present stage. The efficiency of melon and watermelon concentrates in the production of multicomponent dairy dessert has been substantiated. The positive effect of the tested concentrates on the structural and mechanical properties of the jelly part of the dessert, organoleptic characteristics and nutritional value of the product has been established. The optimal concentration of the gelling agent in the jelly has been determined. There were some conducted experiments aimed at maximum reducing of the gelling agent”™s weight fraction in the product.

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References

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Published

2019-06-28

How to Cite

Gorlov, I. F., Mgebrishvili, I. V., Slozhenkina, M. I., Mosolova, N. I., & Tarasova, I. A. . (2019). The effect of melon and watermelon concentrates on consumer properties of polycomponent dairy dessert. Potravinarstvo Slovak Journal of Food Sciences, 13(1), 438–442. https://doi.org/10.5219/1115

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