The development of technologies and compoundings of the cottage cheese semi-finished product of functional purpose

Flour confectioneries are widely used in food by the Russian population. Thus the lack of the food fibers, protein and calcium playing an important role in health of the person is observed in them. On the Chair of Technology and Organization of Food Pro-ductions of Novosibirsk State Technical University the compounding of the product "Cottage Cheese Semi-finished Product" enriched with the above feedstuffs which in significant amount are present in shell powder of buckwheat grain crushed in thin powder and the products of processing of beet (en-tered into products in the form of puree or powder of infrared drying) were developed. In separate samples sugar was replaced by steviozide. The received samples possessed high organoleptic rates as products of processing of beet improve the appearance and taste of products. The results of experimental researches show that the production has been enriched with dietary fibers, minerals, calcium and protein and samples with use of pow-ders of infrared drying possess functional proper-ties on all above-mentioned indicators at their use in number of 100 g a day. In the samples with beet powders functional properties if using those 100 g a day reach only in protein content and calcium. For the achievement of functionality by all types of indi-cators they are recommended to be used in the portion of 200 g. Thus, the developed products can be positioned as the production of functional pur-pose and recommended for using in children’s and gerontological food, and when using a steviozide - for the people with recommended limited use of sugar.