The use of processed vegetable raw materials in the technology of cottage cheese dessert

The article presents the expediency of introducing inulin into curd dessert, a rational dose of a functional ingredient of plant origin was selected to ensure the daily requirement for dietary fiber, reduce sucrose and the mass fraction of fat in the product. Marketing research was conducted to determine preferences and identify the main factors influencing the behavior of buyers and the choice of flavoring additives of plant origin. The recipe, nutritional and energy value of the enriched curd dessert were calculated.