Author:
Babukhadia K R,Ermolaev A O,Podtoptannyi V C
Abstract
Abstract
The article discusses the possibility of using arabinogalactan and powder from pumpkin pulp as enriching plant components of the curd mass. To this end, the technological properties of the food additive arabinogalactan (Lavitol-arabinogalactan), the properties of the vegetable additive in the form of powder from pumpkin pulp as a functional component, the aspects of their influence on the qualitative characteristics of the curd mass, the optimal dosage of the enriching ingredients in the curd recipe were studied. The combination of raw components adopted according to the research results allows to obtain curd mass enriched with vegetable micronutrients and expand the assortment line of curd products with a functional load.
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