Comparative evaluation of experimental samples of curd mass with various plant additives

The article highlights the indicators of comparative evaluation of control and experimental samples of curd mass with various vegetable additives - dry powders of rosehip, narrow-leaved cypress and medicinal Melissa. Adding dry rosehip powder (Rosae fructus) to the curd mass enriches it with β-carotene (from 49.0 to 122.0 mg%), narrow - leaved cypress (Chamaenerion angustifolium L.) - with iron (from 0.63 to 0.97 mg%), and medicinal Melisa (Melissa officinalis L.) - flavonoids (from 37.54 to 75.03 mg%), necessary for the human body. As a result of the research, the method of comparative assessments of the organoleptic properties of samples has established optimal ratios and doses of the introduced components. Development of recipes for new types of curd masses with various vegetable additives: dry rosehip powder - 2.0 and 2.5 %, narrow-leaved cypress - 2.0 and 2.5 %, and medicinal Melissa - 0.5; 0.75 and 1.0 % by weight of the finished product, allow expanding their product range as competitive products with attractive organoleptic characteristics, increased nutritional value and functional properties.