Development of a fermented milk dessert composition «Martyshka»

Authors

DOI:

https://doi.org/10.15587/1729-4061.2017.108803

Keywords:

fermented milk dessert, commodity evaluation, nutritional value, structural and mechanical properties, technological scheme of production, shelf life

Abstract

A recipe and technology for the production of a new fermented milk dessert Martyshka of increased nutritional value have been developed. The recipe of the new dessert includes such components (g/100 g): cottage cheese – 54, jam – 23, honey – 8, sesame – 4, cream – 6, and glutin – 5. The determined contents of the main food components (g/1 serving) are the following: proteins – 13.2, fats – 11.6, and carbohydrates – 46.3. The dessert is a source of vitamin C, and it covers 37.04 % of daily human needs. By introducing glutin into the dessert composition, the protein content of the finished product is increased, and it covers an average of 16.92 % of the daily requirement. Besides, the dessert is rich in calcium, so one portion of the dessert covers 25 % of the daily human need.

The obtained data make it possible to claim that the developed dessert is the source of the main macro- and micronutrients, and it meets the demand for them at a high level.

The research findings obtained during the evaluation of the microbiological and organoleptic indices during storage allow asserting that the new dessert «Martyshka» will be competitive on the consumer market of Ukraine. Thus, when the product is stored for 5 days at a temperature of (4±2) °C, the contents of coliform bacteria, Salmonella, mold fungi, yeast, and Staphylococcus aureus correspond to the sanitary and hygienic requirements for fermented milk desserts.

The resulting dessert «Martyshka» can be recommended for children and as gerodietic nutrition.

Author Biographies

Nadya Dzyuba, Odessa National Academy of Food Technologies Kanatna str., 112, Odessa, Ukraine, 65039

PhD, Associate Professor

Department of restaurant and health food technology

Liudmyla Valevskaya, Odessa National Academy of Food Technologies Kanatna str., 112, Odessa, Ukraine, 65039

PhD

Department of grain storage technology

Vita Atanasova, Odessa National Academy of Food Technologies Kanatna str., 112, Odessa, Ukraine, 65039

PhD, Associate Professor

Department of restaurant and health food technology

Alena Sokolovskaya, Odessa National Academy of Food Technologies Kanatna str., 112, Odessa, Ukraine, 65039

PhD

Department of grain storage technology

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Published

2017-08-31

How to Cite

Dzyuba, N., Valevskaya, L., Atanasova, V., & Sokolovskaya, A. (2017). Development of a fermented milk dessert composition «Martyshka». Eastern-European Journal of Enterprise Technologies, 4(11 (88), 43–49. https://doi.org/10.15587/1729-4061.2017.108803

Issue

Vol. 4 No. 11 (88) (2017): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2017 Nadya Dzyuba, Liudmyla Valevskaya, Vita Atanasova, Alena Sokolovskaya

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