Feasibility of using red viburnum as a phytoenricher for dessert sour cream

The aim of the study is to determine the feasibility of using viburnum cake powder for enriching dessert sour cream by determining the organoleptic characteristics of the test samples. The rational amount of red viburnum required for adding to dessert sour cream was determined by preparing test samples with different dosages of the phytoenricher; new technological stages were also added to the classic recipe of the selected fermented milk product and consumer properties of the experimental samples were determined by comparing them with the control sample. The test samples were prepared using the following technology: pasteurization of cream with a fat content of 25 % at a temperature of 85 to 89 °C with a holding time of 15 to 30 s; cooling to a temperature of 34 C; adding starter; mixing; fermentation for 8 to 10 hours at a temperature of 34 °C; mixing; cooling; adding dry ingredients; mixing. The best organoleptic properties are demonstrated by the experimental sample № 3, in which the content of viburnum cake powder is 1.5 % of the sour cream mass, and granulated sugar is 5 %. After conducting a tasting evaluation, the best experimental sample was selected. The highest tasting score was received by experimental sample № 3 with the addition of 1.5 % of the sour cream mass. A recipe for dessert sour cream from cow's cream was developed with the addition of red viburnum cake, which is added in the form of powder, together with sugar, to cooled sour cream. The use of red viburnum powder as a phytoenricher for sour cream allows to increase the biological value of the finished product and the amount of antioxidants, improve organoleptic properties and expand the range of products.