The application of sea buckthorn puree in functional nutrition technology

The purpose of the study was establishing the possibility of using and determining the dose of sea buckthorn puree in the recipe of cottage cheese casserole. The research problems were the establishment of an optimum dose of introduction of sea-buckthorn puree to the compounding of baked pudding from cottage cheese; the definition of organoleptic and physical and chemical indicators of the quality of the main raw materials and finished products; the definition of the exit, nutrition and power value of baked pudding. For carrying out the research the sea-buckthorn puree received from fresh berries was used. The production of sea-buckthorn puree and the process of the development of baked pudding from cottage cheese by the options of the experiment were carried out in vitro. Sea-buckthorn puree was brought during the batch of the ingredients. The dose of adding was defined on the basis of the analysis of published results of the researches conducted earlier. In test options of the compounding of baked pudding partial replacement of cottage cheese by test options (10, 20 and 30 g) was made. The indicators of the quality of the main raw materials (cottage cheese and sea-buckthorn puree) and finished products were determined by the standard techniques. The nutrition and power value of baked pudding were defined by the settlement way. The research showed that using sea-buckthorn puree allowed to increase biological value of ready-made product, giving it functional properties, and also to improve consumer properties of baked pudding. The results of the expertise of the quality of baked pudding from cottage cheese carried out in vitro on organoleptic and physical and chemical indicators allowed to state that the introduction of 20 g of sea-buckthorn puree to the compounding led to receiving full-fledged food product possessing functional properties due to the content of vitamins, mineral substances, organic acids and food fibers.